Erik from loo's sweetheart

Name: erik from loo's sweetheart
Cook time: 180 min
Total time: PT3.060M
Yield: 4
Cuisine: Dutch
Ingredients: 3 onion; 800 g ribrunderlap; 10 peppercorns; 4 clove; 3 dried laurel leaves; 1 mespoint ground nutmeg; 150 ml white vinegar; 350 ml tap water; 4 el peanut oil; 50 g Gingerbread; 2 el rinse apple syrup; 1 el Brown sugar; 2 el silver onion; 40 ml balsamic vinegar

Ribs with clove. laurel, nutmeg apple syrup and gingerbread.

Ingredients

Kitchen Stuff

1 sieve
1 casserole with thick bottom

Directions

Cut the onions coarse. Cut the ribin equal cubes. Bruise the peppercorns.
Mix the onion through the meat with the cloves, bay leaves, pepper and nutmeg.
Pour in the white vinegar and water (or as much as the meat is almost below). Leave to marinate in the refrigerator for 48 hours.
Put the meat in a sieve and collect the marinade.
Heat half of the oil in a casserole and bake half of the meat with the onion. First the moisture has to evaporate and then the meat starts to bake. Keep separate.
Repeat with the rest of the meat.
Extinguish all the meat with a portion of the marinade and simmer for 1½ hours on very low heat.
Pour some marinade with the meat if it gets too dry. Meanwhile, cut the gingerbread into cubes.
Mix the apple syrup, brown sugar, silver onions, gingerbread and balsamic vinegar through the meat.
Add marinade if it is too dry and roast the meat for another 1 hour. Stir occasionally.
Taste whether sweet and sour are in balance. If necessary, add some balsamic vinegar, sugar, pepper, salt or gingerbread.
If you eat the hunt with French fries, divide it over the plate. Spoon the meat and garnish with applesauce and mayonnaise.