Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers https://www.metro.ca/userfiles/image/recipes/cotes-levees-veau-braisees-cidre-salade-chilis-4588.jpg PT50M PT1H00M PT1H50M
Oven temperature: 170°C (325°F)Heat 2 Tbsp. (30 mL) oil in large skillet. Brown rack of veal a few minutes per side, in three batches. Reserve.Place bacon in casserole and pour in dollop of oil. Heat over medium high heat and let bacon cook until the bottom of the casserole is covered in oil. Add onions and apple and sauté for 10 minutes. Add cider, veal stock, chicken stock, whole grain mustard and half the apple jelly. Bring to boil. Add spare ribs. Cover and bake for 50 to 60 minutes, or until the ribs are very tender.Transfer ribs to oiled baking sheet. Brush with remaining apple jelly. Return to oven for 20 minutes. While the ribs are in the oven, purée the mixture in the casserole until it is very smooth. Reduce sauce over medium heat for 15 minutes, or until thick and creamy.Salad of Crisp Peppers:Heat 1/4 cup (60 mL) oil in a large skillet. Toss in all the peppers, and sauté until nicely browned and crisp. Remove from heat and transfer to a bowl. Add the basil, coriander, julienned apples and spinach. Season with salt and pepper. Add a little olive oil, and toss.Once the veal spare ribs are out of the oven, cut the ribs between the rib bones and arrange pieces on serving plates. Add some of the sauce and a mound of the pepper salad. Serve immediately.
6
5 1 5 5
sunflower oil, as needed 6 lb (3 kg) grain-fed veal spare ribs, in 6 sections 3 strips of bacon, each cut into 6 pieces 1 white onion, quartered 3 cortland apples, peeled and thinly sliced 1 cup (250 mL) cider 1 cup (250 mL) delicious brown veal stock 1 cup (250 mL) chicken broth 3 Tbsp. (45 mL) whole grain mustard 1/2 cup (125 mL) apple jelly
Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers

Quebec Grain-Fed Veal Spare Ribs Braised in cider with a salad of Crisp Peppers

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:50
Preparation
1:00
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sunflower oil, as needed
  • 6 lb
    (3 kg)
    grain-fed veal spare ribs, in 6 sections
    You might like:

    Flyer Deal  (1)
    EASY CARVE PORK RIB ROAST

    EASY CARVE PORK RIB ROAST

    $4.99 /lb

    11.00/kg


  • 3
    strips of bacon, each cut into 6 pieces
    You might like:

    Flyer Deals  (3)
    BUY TWO GET ONE FREE
    LOU'S PEAMEAL BACON ROLLED IN CORNMEAL

    LOU'S PEAMEAL BACON ROLLED IN CORNMEAL

    454 g FREE ITEM MUST BE OF EQUAL OR LESSER VALUE


    SELECTION BACON

    SELECTION BACON

    $3.88 ea.

    65 - 375 g, SELECTED VARIETIES


    BUY TWO GET ONE FREE
    LOU'S CURED SMOKED BONELESS PORK LOIN

    LOU'S CURED SMOKED BONELESS PORK LOIN

    375 g FREE ITEM MUST BE OF EQUAL OR LESSER VALUE mix & match


  • 1
    white onion, quartered
  • 3
    cortland apples, peeled and thinly sliced
    You might like:

    Flyer Deals  (2)
    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 1 cup
    (250 mL)
    cider
  • 1 cup
    (250 mL)
    delicious brown veal stock
  • 1 cup
    (250 mL)
    chicken broth
  • 3 Tbsp.
    (45 mL)
    whole grain mustard
    You might like:

    Flyer Deal  (1)
    MAILLE MUSTARD

    MAILLE MUSTARD

    $2.99 ea.

    235 ml, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    apple jelly
    You might like:

    Flyer Deal  (1)
    KRAFT PEANUT BUTTER OR JAM

    KRAFT PEANUT BUTTER OR JAM

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • salad of crisp peppers

  • 2
    hot red chilli peppers, seeded and sliced length-wise
  • 1
    hot green pepper, seeded and sliced length-wise
  • 0.500
    orange pepper, julienned
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 0.500
    red pepper, julienned
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 0.500
    yellow pepper, julienned
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 6
    large leaves of basil, minced
  • 30
    stems of fresh coriander
  • 0.500
    cortland apple, with skin, julienned
    You might like:

    Flyer Deals  (2)
    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


  • 4
    handfuls baby spinach leaves

  • Salt and pepper to taste

  • a little olive oil
    You might like:

    Flyer Deal  (1)
    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Oven temperature: 170°C (325°F)

Heat 2 Tbsp. (30 mL) oil in large skillet. Brown rack of veal a few minutes per side, in three batches. Reserve.

Place bacon in casserole and pour in dollop of oil. Heat over medium high heat and let bacon cook until the bottom of the casserole is covered in oil. Add onions and apple and sauté for 10 minutes. Add cider, veal stock, chicken stock, whole grain mustard and half the apple jelly. Bring to boil. Add spare ribs. Cover and bake for 50 to 60 minutes, or until the ribs are very tender.

Transfer ribs to oiled baking sheet. Brush with remaining apple jelly. Return to oven for 20 minutes. While the ribs are in the oven, purée the mixture in the casserole until it is very smooth. Reduce sauce over medium heat for 15 minutes, or until thick and creamy.

Salad of Crisp Peppers:

Heat 1/4 cup (60 mL) oil in a large skillet. Toss in all the peppers, and sauté until nicely browned and crisp. Remove from heat and transfer to a bowl. Add the basil, coriander, julienned apples and spinach. Season with salt and pepper. Add a little olive oil, and toss.

Once the veal spare ribs are out of the oven, cut the ribs between the rib bones and arrange pieces on serving plates. Add some of the sauce and a mound of the pepper salad. Serve immediately.

Source : Féd. des producteurs de bovins du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now