Ribs with shallots and carrot stewed in bokbier

Name: ribs with shallots and carrot stewed in bokbier
Total time: 180 min
Yield: 6
Ingredients: 2 slice Gingerbread; 1 tablespoon thyme leaves; 300 gram winter carrot; 250 gram shallot; 1 bottle bokbier; 50 gram butter; 1 tablespoon mustard; 2 teaspoon cinnamon; 900 gram ribbed

Ingredients

Directions

Cut the meat into coarse pieces and season with salt, freshly ground pepper, cinnamon and mustard.
Peel the shallots and cut the winter carrot into slices.
Cut the gingerbread into cubes.
Heat the butter in a frying pan until the foam dries and fry the pieces of meat around brown.
Pour the beer along the edge of the pan with the meat and apply the liquid to the boil.
Cook the meat covered for two hours on very low heat, if necessary with a flame distributor under the pan.
Divide the shallots, carrots and thyme between the meat.
Cook the meat and vegetables gently for 30 to 45 minutes.
Divide the cubes of gingerbread into the cooking liquid and let them stir in the liquid, so that the moisture binds into a thin sauce.
Tip: Serve the rib with mashed potatoes.