Veal ribs in tomato sauce

Name: Veal ribs in tomato sauce
Ingredients: 2000 ml water; 1/2 teaspoon salt; 6 peppercorns; 3 bay leaves; 1 kg veal ribs and veal leg; 1000 ml water; 4 large ripe tomatoes (600 g); 2 large onions (300 g); 1 large red kapia pepper (150 g); 1 yellow pepper (150 g); 30 ml oil; 200 ml water; 1 teaspoon sea salt; 1/2 teaspoon ground pepper; 2 bay leaves; 5 g fresh thyme; 15 g fresh parsley

Meat - Veal ribs in tomato sauce by Madalina J. - Recipia

Veal ribs in tomato sauce are first simmered with bay leaves, then braised until the meat comes easily away from the bone. Ripe tomatoes, onion and peppers make a chunky vegetable sauce, with thyme and parsley added near the end. I choose ribs with visible meat between the bones, not just bare bones. Preparation: 20 minutes. Cooking: 131 minutes. Total time: 151 minutes. Serves: 4. Approximately 520 kcal and 32 g protein per serving.

Ingredients

2000 ml water
1/2 teaspoon salt
6 peppercorns
3 bay leaves
1 kg veal ribs and veal leg
1000 ml water
4 large ripe tomatoes (600 g)
2 large onions (300 g)
1 large red kapia pepper (150 g)
1 yellow pepper (150 g)
30 ml oil
200 ml water
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 bay leaves
5 g fresh thyme
15 g fresh parsley

Preparation

1. Bring 2,000 ml of water to a boil with 1/2 teaspoon of salt, 6 peppercorns and 3 bay leaves. Add the meat and simmer for 30 minutes, skimming off the foam. 2. Blanch the tomatoes for 1 minute in 1,000 ml of boiling water, then peel and chop them. Remove the meat from the water; cut the ribs into pieces and the leg meat into cubes about 3 cm across. 3. In a clean pot, heat 30 ml of oil and sauté the onion and peppers for 10 minutes, until softened and starting to colour. 4. Add the chopped tomatoes, meat, 200 ml of water, 1 teaspoon of salt, 1/2 teaspoon of ground pepper and 2 bay leaves. Stir and bring the sauce to a boil. 5. Cover and simmer gently for 90 minutes, until the meat comes easily away from the bone. Add the chopped thyme 10 minutes before the end. In a multicooker, use the Stew programme for 1 hour, then for another 30 minutes. For the oven, transfer the mixture to a covered ovenproof dish and cook at 180°C for 90 minutes. 6. Sprinkle with the chopped parsley before serving.

Notes

Mashed potatoes or plain boiled potatoes and a few pickles go well with the sauce. When buying the ribs, I look for meat visibly clinging to the bones; the amount of bone affects how much meat ends up on the plate. Thick ribs or meat from a more mature calf may need more than 90 minutes, so if the meat is still firmly attached to the bones, cook it for another 15 minutes at a time. The tomatoes I used came from the countryside, ripe and juicy; when the tomatoes are watery, the sauce stays thinner. Dried thyme can stand in for fresh thyme, use 1 teaspoon instead of 5 g fresh. Keep any leftovers in the fridge for no more than 3 days; the sauce thickens as it cools.