Veal spare ribs cooked at low temperature, Vietnamese style
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.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
