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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
sunflower oil, as needed 6 lb (3 kg) grain-fed veal spare ribs, in 6 sections 3 bacon, each cut into 6 pieces 1 white onion, quartered 3 cortland apples, peeled and thinly sliced 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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • sunflower oil, as needed
  • 6 lb
    (3 kg)
    grain-fed veal spare ribs, in 6 sections
  • 3
    bacon, each cut into 6 pieces
  • 1
    white onion, quartered
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    3 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 3
    cortland apples, peeled and thinly sliced
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    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • 1 cup
    (250 mL)
    delicious brown veal stock
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  • 1 cup
    (250 mL)
    chicken broth
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  • 3 Tbsp.
    (45 mL)
    whole grain mustard
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    SELECTED SIZES SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    apple jelly
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    $5.99 ea.

    260 ml SELECTED VARIETIES

  • 2
    hot red chilli peppers, seeded and sliced length-wise
  • 1
    hot green pepper, seeded and sliced length-wise
  • 0.500
    orange pepper, julienned
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  • 0.500
    red pepper, julienned
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  • 0.500
    yellow pepper, julienned
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  • 6
    basil, minced
  • 30
    fresh coriander
  • 0.500
    cortland apple, with skin, julienned
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    HONEYCRISP OR AMBROSIA APPLES

    HONEYCRISP OR AMBROSIA APPLES

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    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • 4
    baby spinach leaves

  • a little olive oil
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

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