Asian-Style Ribs with Pineapple

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Asian-Style Ribs with Pineapple
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
ready in 16 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
600 kilograms Beef rib
30 grams fresh ginger
800 milliliters Beef stock
100 milliliters dry sherry
100 milliliters soy sauce
1 Tbsp Anise seed
1 Tbsp peppers
2 Cardamom
4 Star anise
2 Cinnamon stick
2 Tbsps brown sugar
1 pc Organic orange peel
2 Tbsps clarified butter (to saute)
2 Tbsps Curry
1 Tbsp cornstarch
also
1 Pineapple
1 large carrot
1 bunch scallions
1 red paprika
2 Tbsps butter
1 Tbsp sugar
How healthy are the main ingredients?
soy saucesugargingersugarCurrycarrot

Preparation steps

1.

Peel and slice the ginger. In a large bowl, whisk together the beef stock, sherry and soy sauce. Add the anise, pepper, cardamom, star anise, cinnamon, brown sugar, orange peel and the ginger, add the meat, cover marinate in the refrigerator overnight.

Place the meat, marinade and 200 ml (approximately 1 cup) of water in a large saucepan, cover and simmer over medium heat, turning the meat several times until very tender, about 4 hours. Drain well.

Cut the meat off the bones, slice and pat dry. Heat the butter in a skillet and working in batches, saute the meat until lightly crisped. Stir in the curry and a little broth, season to taste. In a small bowl, stir the cornstarch and a little cold water until smooth, add to the pan and cook, stirring until thickened.

2.

Peel, the pineapple, halve, remove the hard core and cut into wedges. Peel the carrot and thinly slice lengthwise. Cut the scallions into long strips. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.

3.

Blanch the carrots in a pot of boiling salted water for 3 minutes. Blanch the scallions for about 1 minute, drain well. Heat the butter in a skillet add the vegetables, pineapple and sugar and cook until lightly caramelized.

4.

Arrange the vegetables along with the meat and sauce on plates and serve ho. If desired, serve with herbed rice.