Alton Brown, host of the culinary show “Good Eats”, gives the same name to tender beef ribs with a light sauce of яблочного уксуса. 
Time: 6 час. 35 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg rib meat
- 1 tbsp. l coarse salt, plus 1 tsp.
- 1 large onion sliced into thin half rings Luke
- 450 gr peeled and diced into small cubes potato
- Ground black pepper
- 1/4 Art. tomato paste
- 1/4 Art. apple cider vinegar
- 1.5 tsp Worcester sauce
- 1 tbsp. l paprika
- 1 tbsp. l chopped fresh parsley leaves
- 1.5 tsp dried herbs: thyme, oregano and rosemary in any combination of
Recipes with similar ingredients: beef, potatoes, onions onions, apple cider, apple cider vinegar, Worcestershire sauce, tomato paste, paprika, thyme, oregano, rosemary, parsley
Recipe preparation:
- In a large bowl, mix the tomato paste, apple cider vinegar cider, worcester sauce, paprika and dried herbs.
- Salt the ribs with a tablespoon of salt. On moderately strong put a large frying pan on the fire, check the heating with a drop water: when the drop “bounces”, fry the meat from all sides. When the meat is browned, put it in a bowl with tomato paste and mix. Transfer to a large piece of thick aluminum foil and tightly wrap. Put the envelope in a metal mold and put in a cold oven, placing the grid in the center. Set the oven temperature to 120 ° C and cook for 4 hours.
- Remove the meat from the oven and carefully make a hole in packaging by placing it in a heatproof container. Drain into container stand out juice and put it in the refrigerator so that it cools down, and fat separated from the fluid by about an hour. After time rearrange the juice container in the freezer and keep there until fat will not harden in an hour. Let the ribs stand at room temperature, while the juice cools down, or if you are going serve them the next day, refrigerate until graduation cooking.
- Remove the juice from the refrigerator again and remove it surface fat. Separate a tablespoon of fat and leave the rest for subsequent use. Put fat in a big saucepan and put it on medium heat. When fat melted, add the onion with the remaining teaspoon of salt and mix to divide the onion into separate rings. Cook 2-3 min., stirring occasionally. Add a pinch of potatoes black pepper and mix. Then add the meat juice and mix. Cover tightly so that it does not come out from under heat, and reduce heat to low. Cook for 30 minutes. to softness potatoes (check by piercing with a fork).
- During this time, cut the meat from the bones, remove the connective fiber. When the potatoes are ready, remove the lid and place meat on top of potatoes. Cover and continue cooking 10 min Serve sprinkled with parsley.
