Fried prime rib with sauteed chickpeas and red pepper sauce with Singani and red wine vinegar
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1 kg tender beef rib250 g cooked chickpeas
1 green spring onion
2 lemons
2 Santa Helena peppers stripped and dampened
10 ml Singani de Villa Abecia
10 ml Camargo red wine vinegar
½ onion
100 g sautéed raisins
15 g suguar
salt
pepper
butter and oil.
Preparation
- Once chopped, cook the beef rib in a pressure cooker for about 45 minutes. Marinate in lemon juice.
- Brown the chopped onion, add in the grapes, then set aside. Dice the peppers, then blend; add in the onion and raisin mixture and blend again. Once blended, pour into a saucepan with the Singani and the red wine vinegar, salt and pepper, a heaped spoonful of sugar and half a cup of water. Leave to cook for 10 minutes on a low flame.
- Sauté the chickpeas in a little butter and salt; add in the chopped spring onion at the end.
- Fry the marinated ribs in abundant hot oil until golden brown.
- Serve the ribs with the pepper sauce and accompanied by the sautéed chickpeas and onion.
