- 200 grams of beef ribs
- 5 grams of sliced sea salt
- 100 ml. must
- 100 ml. Red wine
- 2 small potatoes
- 3/4 water glass milk
- 1 sweet spoon butter
- 1/4 tea spoon salt
- 1/4 tea spoon white pepper
For potato purée:
- 3 cocktail tomatoes
- 1 clove garlic
- 10 ml. olive oil
- 1 branch rosemary
- 2 grams salt
- 2 grams of powdered sugar
- 3 pieces of boiled asparagus
The meat, which is cooked in low temperature for a long time, is dried on the grill with the sauce prepared with its cooking water and served without waiting. It is easy to take out the meat from the servise, which you take with the hand of your hand, and it is soft oily and very tasty. The potatoes will make the potatoes thicken the starchy flavor so that they will boil in the milk. If the amount of milk that you will boil your potatoes is low, you can continue to add milk afterwards to reach the purple consistency you desire. Take care not to bloom the potatoes with blender or robots, otherwise the consistency will deteriorate.
How is it prepared?
Cut the whole beef rib, cut into pieces with your bones.
Put the scallop on the oven tray that you put on the sea salt.
Cook the ribs that you have added water in a small amount for 6 hours in a 100 degree oven.
Remove the ribs of the ribs that are to be removed from the bone, take the excess oil. Mix with your own attack oil cooking water.
After mixing the oily water you have with the must and the red wine, pick it up. Take a long, slow fire to prepare a bright, dark sauce.
For potato roe; thinly peeled peeled potatoes, washed in plenty of water, then cut into small pieces.
Take a deep pot of chopped potatoes. Add cold milk so you can pass it lightly.
After adding salt and butter, mix all the ingredients with a wooden spoon. Pour the potatoes on the low heat until the milk is soft and soft.
After crushing the boiled potatoes with a potato crusher or a wooden spoon, sweeten with white pepper.
Cook the cocktail tomatoes for a long time in a preheated 100 ° C oven after mixing the crushed garlic with garlic, picked rosemary, olive oil, salt and powdered sugar. Be careful not to distort the shell and forms.
Shortly boil in boiling water and cook the asparagus, which you are shocked in cold water, with grilled or grilled trays.
Heat the low-heat cooked lamb on the grill with the sauce prepared with its cooking water for a long time. Serve hot with potato roe, baked tomato and grilled asparagus prepared.