45 min
Rib of beef glazed with red wine, assortment of heritage vegetables
How should a rib of beef be cooked? Medium, medium, rare? Cooking beef is a science in itself and depends on individual preferences. The decisive factor is above all the careful choice of meat. It is always better to buy quality meat, for example Charolais or Salers beef with the Label Rouge label. This guarantees tasty, tender and aromatic meat with a beautiful deep red colour!
Ingrédients Pour
-
-
-
150 g
-
x 2
-
x 2
-
x 2
-
x 2
-
x 2
-
10 ml
-
x 2
-
150 g
-
1 Spoon
-
Rübenkraut1 Löffel
Préparation
1
Cook the rice until very tender, add the egg white, season and add the molasses
2
Peel, clean and blanch the vegetables. Keep the greens of the vegetables, toss in oil and season finely.
3
Sear the meat on both sides and remove, deglaze with turnip cabbage and red wine. Add sugar and let it boil down.
4
Cover the meat with the rice and cook in the oven.
5
Break the crust and cut the meat into thin slices.
Arrange with vegetables and pour the sauce over.
Accorder avec
Medoc
Fine red wine
Chateau Potensac
Growing region: Bordeaux
At nose: floral bouquet, black fruits, spices, fresh liquorice. Clear structure.
Étiquettes
Nos dernières recettes
