Veal spare ribs cooked at low temperature, Vietnamese style

Oct 20, 2022 | ALL RECIPES, ITALY

Ingredients (4 people)

  • 1.6 kg of veal spare ribs
  • 4 citronella stems, cleaned and finely chopped
  • 2 crushed garlic cloves
  • 2 crushed shallots
  • 5 cm of crushed ginger
  • 2 finely chopped hot peppers
  • ½ cup of finely chopped chervil
  • 3 spoonfuls of sugar
  • 1 spoonful of ground black pepper
  • ½ cup of soy sauce
  • 3 spoonfuls of lemon juice
  • 4 spoonfuls of sesame oil

To garnish

  • 100 grams of toasted ground nuts
  • 3 spoonfuls of finely chopped chervil

Elaboration

Clean the spare ribs, removing the cartilaginous membrane. Mix all the ingredients in a bowl, add the meat and leave to marinade in the refrigerator for at least 6 hours, turning the meat over from time to time. Place the meat on an oven grill with a drip pan to collect the cooking juices and cook in the oven for 3 hours at 110°C and at a humidity of 20%. Remove from the oven and brush the cooking juices over the meat, then leave to brown in the oven at 210°C for 8/10 minutes. Brush with the cooking juices again, and serve with a dusting of toasted ground nuts and finely chopped chervil.

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