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DANAALEXA
Ribs with shallots and carrot stewed in bokbier
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Ingredients
Directions
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Cut the meat into coarse pieces and season with salt, freshly ground pepper, cinnamon and mustard.
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Peel the shallots and cut the winter carrot into slices.
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Cut the gingerbread into cubes.
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Heat the butter in a frying pan until the foam dries and fry the pieces of meat around brown.
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Pour the beer along the edge of the pan with the meat and apply the liquid to the boil.
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Cook the meat covered for two hours on very low heat, if necessary with a flame distributor under the pan.
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Divide the shallots, carrots and thyme between the meat.
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Cook the meat and vegetables gently for 30 to 45 minutes.
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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.
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Tip: Serve the rib with mashed potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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