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 METHOD

  1. Cut the piece of meat, separating into pairs of ribs.
  2. Peel the onion and cloves of garlic.
  3. Clean and sluice the leek, carrot and celery. Peel the carrot.
  4. Chop the onion into large cubes, the carrot into slices and the celery and leek into pieces. Put a griddle on a high heat and roast the vegetables (turning...

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 METHOD

  1. Cut the piece of meat, separating into pairs of ribs.
  2. Peel the onion and cloves of garlic.
  3. Clean and sluice the leek, carrot and celery. Peel the carrot.
  4. Chop the onion into large cubes, the carrot into slices and the celery and leek into pieces. Put a griddle on a high heat and roast the vegetables (turning them a couple of time while doing so). Remove them from the griddle and set aside.
  5. Put the griddle back on the heat and seal the meat, browing it evenly. Season and remove.
  6. Tip the vegetables into a deep roasting tin and spread them out, adding the herbs, stock and red wine. Add in the tomato extract and mix in.
  7. Place the pieces of roast into the tin and cover it with tin foil, closing this lid by scrunching the edges.
  8. Cook in the oven at a moderate temperature for 2 hours. After that, remove the foil and finish the roasting lidless, allowing the sauce to reduce until it has the consistency of a light syrup.
  9. In these last minutes, turn the ribs occasionally so they absorb the sauce well.
  10. Take the roasting tin out of the oven and strain the sauce. Serve the pieces of braised roast covered in sauce. Accompany with 'rosti' potatoes.

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Ingredients 4 persons
  • Thickly cut roast
  • 1 spoonful of tomato extract
  • 1 glass of red wine
  • 2 cups of meat stock
  • 1 carrot
  • A few sticks of celery (to taste)
  • 1 leek
  • 1 onion
  • 4 garlic cloves
  • 4 spoonfuls of oil
  • 2 leaves of laurel
  • A few sprigs of thyme
  • A few small sprigs of rosemary
  • Black peppercorns
  • Salt to taste.
Recipes. The Cook & Chef Institute