We wash the ribs very well under the hot water jet. Peel a squash, grate it and squeeze the juice. In a bowl put the wine, salt, pepper, paprika, thyme, crushed garlic and lemon slices. Mix well, put the ribs in this bait and put them in the fridge for 2 hours. After this time, we place them in a yena bowl and turn the bath over. Wash the green onion, cut it into rounds and place it over the ribs.
In the small bowl with a knife of the vertical mixer, put the tomatoes, oregano, a little pepper and pass them.
We pour this sauce evenly over the ribs. Put the dish in the oven, turn it on and let them penetrate well. In about an hour and a half they are done, we discover the vessel and leave them for another 15 minutes until we catch a crust on top.
We take them out to cool and they are only good to serve.
Baked goat ribs
I really like goat or lamb meat, slow cooking in the oven with potatoes, garlic, thyme and spices. Sometimes, in the cold season, I put the meat in the oven and burn it with a ember of wood and leave it overnight to cook slowly.
Ingredients & # 8211 Baked goat ribs (serving 4 people)
- 1 coast of goat of about 1.5 kg
- 5 - 6 tablespoons olive oil
- 6 potatoes, cur & # 259 & # 539a & # 539i & # x219i t & # 259ia & # 539i jum & # 259t & # 259 & # 539i
- 8 & # 8211 10 c & # 259 & # 539ei de garlic, l & # 259sa & # 539i & # 238n peaj & # 259
- 5 - 6 sprigs of fresh or dried thyme
- 2 bay leaves
- 1/2 tbsp & # 539 & # 259 Coriander seeds, crushed u & # x219or
- 1/2 tbsp & # 539 & # 259 black peppercorns, crushed u & # x219or
- 4 & # 8211 5 p & # 259st & # 259i de cardamom & # 8211 op & # 539ional, crushed & # 238n mojar
- cca 150 ml vin ab demisec
- sea salt & # x219i black pepper, fresh & # 259t r & # 226snit
Cut the goat ribs into large pieces. Put the pieces of meat in an oven tray, season with salt, pepper and olive oil, then massage them well.
Add the potatoes to the tray, season with salt, garlic cloves, whole thyme, thyme and all the spices. Sprinkle with olive oil, then mix all the ingredients lightly.
Pour a glass of water, about 200 ml, into the tray. Cover the tray with aluminum foil, in two layers, and tighten the ends well.
Place the tray in the preheated oven at 190 ° C with the fan. Cook the meat for 1 hour and a half. Turn the pieces of meat, add the wine, then put the tray back in the oven, covered well.
Lower the oven temperature to 150 ° C and leave the meat for about 1 hour or until it is soft, sticky and nicely browned. Potatoes will be flavor & # 539i & # x219i taste & # x219i.
Remove the tray from the oven and set it aside, covered, for about 20 minutes. Remove the foil, then sprinkle the meat and potatoes with the juice from the tray. Serve with green or blackberry salad. There is a soul in all things and an increase in food! S & # 259 buc & # 259t & # 259rim!
Baked pork ribs with tomato and garlic sauce
ingredients: One and a half kilograms of fresh pork ribs, 400 g diced tomatoes in a box, 150 ml, olive oil (depending on preference), salt and pepper to taste, thyme, a clove of garlic, a bunch of parsley, a half a kilogram of small white potatoes for garnish.
Method of preparation
The pork ribs are washed well under running water, portioned and seasoned with salt, pepper, thyme, crushed garlic and finely chopped parsley. Mix well and add 1/2 cup of olive oil over them. Mix well and leave for about 2-3 hours in the cold covered with a food foil. During this time, the flavors will mix and the ribs will have a special taste. After 2-3 hours put the ribs in a tray with high walls, put the ribs together with the sauce formed, then put the tray in the oven over medium heat. The potatoes are cleaned, washed and boiled with a little salt. are sufficiently boiled are removed from the water. They can be left whole or portioned according to preference.
When the water starts to fall from the pan, turn the ribs and add the tomatoes, boiled potatoes, then leave for about 20 minutes until nicely browned. Pork ribs are ideally served with a green salad and a glass of red wine.
Goat ribs in baked tomato sauce - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
This year I had another goat from Caprele Irinucai Farm, and I wanted to try to prepare a Goat soup. I had little idea how it would turn out, nor how it would be done, but I received instructions from the girls on Facebook, and from the cookbook signed by Silvia Jurcovan. So I have to thank Cristina and Mariana, because they gave me great guidance and especially, they gave me the confidence that I will be able to have a real goat soup on the Easter table. And, honestly, a wonderful, insane goat's soup came out, even my mother-in-law praised her (who is super capricious and she doesn't like anything anymore :)) So, a wonderful goat's soup, which lasted a long time until it was ready, but it was worth the wait. I say it took a long time because I boiled everything over a very low, smoldering fire and at the end I put a serious hand of hasmatuchi (thank you Monica) and a serious hand of larch. And you can sour it with borscht (as I did) or with lemon juice or vinegar.
Ingredients for the Goat Soup recipe
- goat's head and neck, but you can also use ribs
- 2 carrots
- 1 parsley root
- 1 small celery
- 1 red bell pepper
- 1 large onion
- 2 tablespoons rice
- 2 bundles of larch
- 1 hasmatuchi connection (optional)
- 300 ml sour cream
- 2 yolks
- sour borscht or lemon or vinegar juice
Preparation for the Goat Soup recipe
So, to be understood from the beginning, I will tell you exactly how I made the goat soup and how I found the recipe in Silvia Jurcovan's cookbook, and then searching the net for the girls I know they even cook and cook well what they post on their blog. I say that, so I don't hear comments & # 8222inspired & # 8221 :)) Well, if I clarified this, then I'll tell you exactly what and how to do and if you follow the steps you can't go wrong.
First wash the goat meat and cut the goat's neck into 2-3 pieces. Prepare the head, in the sense that you wash it very well, in many jets of water, open the mouth (of the goat, more!) And wash under a strong stream of water, take out the eyes:)) & # 8230 things like this & # 8222nice & # 8221 .
Put the head and the pieces of goat's neck to boil in cold water. Froth often and let it boil for 2-3 minutes. Remove the meat and discard the water. Wash the goat meat and boil in another clean cold water and a pinch of salt. Boil for 30 minutes. Then remove the meat on a wooden bottom and let it cool a bit. Keep the soup, ie the water in which it boiled. You will use it to prepare the soup. Remove the meat from the bones.
During this time, prepare all the vegetables: wash them, clean them, wash them and cut them into slices or small, suitable pieces. Finely chop the onion. Put 3 tablespoons of oil in a large pot and lightly sauté the onion until golden. Add the chopped vegetables and quench everything with the water in which the goat meat was boiled. Strain it while pouring it, through a thick strainer! Add the meat and put the lid on, pull aside and simmer until the vegetables are cooked. Add the rice and stir a few times in the pot so that it does not go to the bottom and does not stick. Boil for a maximum of 20 minutes on low heat. Sour with a little borscht or lemon or vinegar juice, with which you usually sour the soups. I use a little borscht because that's how it is with us in these parts and that's how I have it in the house. Season with salt to taste.
In a bowl, beat the yolks with the cream with a fork and slowly pour a pinch of juice from the boiling soup. Beat and add 2-3 tablespoons of goat soup, until the composition in the bowl is hot. Pour the mixture into the pot with the goat soup. Then sprinkle with chopped larch and hasmatuchi. Mix lightly and ready!
IED FRYING IN THE OVEN
Roast goat in the oven prepared simply but with an extraordinarily tasty result. It is a tender, tasty steak, perfect for Easter holidays.
The simplest and best goat steak it doesn't need anything complicated. Not even special spices.
Roast goat in the oven it is delicious and very easy to make.
Any beginner in cooking will try to prepare recipe will be guaranteed success!
I think goat meat is better than lamb. It is even healthier, having fewer calories even than chicken. Goat does not assimilate fat in the edges, such as beef and pork, so it does not raise cholesterol problems. Goats do not grow industrially, they feed only on nature.
As a side dish I had a potato salad like that oriental fasting salad, but with boiled egg slices, without olives and with dressing in larger quantities. My in-laws always use this garnish next to lamb or goat meat. In the last 15 years I have rarely eaten a mashed potato next to the meat prepared for the Easter meal. It would work very well Bavarian potato salad, prepared the day before and stored in the refrigerator overnight. Sauteed vegetables, spinach, rice, baked potatoes or just a big salad like a fatoush salad would work very well.
The wine I had at the table next to this steak was a red wine (a blend of Cabernet and Merlot), but how many huts are so common. Choose a good wine, the one you like best and enjoy the dishes on the table and the people next to you.
After all, the holidays are with and about the family, with good food and wine, along with red eggs, cake and Easter. There are areas in our country where Easter is not consumed, and it is replaced by cakes.
If you want to be inspired and prepare other special steak recipes for Easter, I invite you to click on this link, to discover how to make the best steaks of lamb, goat, turkey or special chicken steaks. You can find all the suggestions for the Easter table if you click here.
I now leave the list of ingredients and how to prepare goat steak in the oven.
Happy and bright holidays!
2 red onions
6-8 cloves garlic
1 large apple or 2 smaller ones
1 cup white wine
1/2 cup water
Put the oil on the bottom of the tray (so that it is well covered), then arrange the goat meat. Season with salt, pepper, dried thyme. Among the pieces of meat we strain apple slices, garlic cloves cut in half lengthwise and onion slices (cut the onion into 6-8 slices).
Pour the wine and water and cover with foil. Put the tray in the oven, at 180 ° for about 120 minutes, taking care to sprinkle with the juice from the tray. If the juice evaporates, add water and wine, as needed.
Then take the foil and let it brown evenly on both sides.
Baked goat steak can be accompanied by a simple oriental salad or a lemon salad.
Goat ribs in baked tomato sauce - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
The recipe I propose to you today, it is called Goat ribs with couscous and it is an indescribable Romanian-Romanian mixture. I hope that your taste buds will fall into ecstasy and love for this recipe. The ribs are juicy, without any & # 8222strange & # 8221 taste and will blend absolutely perfectly in the oven, after initially being soaked for a few hours in a mixture of spices & # 8230 but let me tell you!
Ingredients for the recipe of Goat ribs with couscous
- goat ribs
- a few tablespoons of olive oil
- 1 teaspoon turmeric
- great Himalayan salt
- 1/2 teaspoon harissa
- 1/2 teaspoon sumac
- 50 ml white wine
- 150 gr fine couscous
- a handful of dehydrated cranberries
- 500 ml of hot water
- 1 file
Preparation for the recipe of Goat ribs with couscous
Mix the spices with the olive oil in a mortar. Grease the goat ribs with this mixture and pour the wine over. Cover with foil and leave in the fridge for a few hours or even overnight in the cold.
Preheat the oven to 200 degrees.
In a large tray put the ribs together with the mixture in which they were soaked and a cup of water.
Cover with aluminum foil and leave in the oven for 60 minutes. After 20 minutes, reduce the heat to 160 degrees. From time to time uncover the tray and turn the ribs from side to side. Leave the tray uncovered in the oven for the last quarter of an hour.
For the couscous you will have to boil water with a drop of salt. Put the couscous and the dried cranberries in a heat-resistant pan. Pour hot water over it and quickly cover with a cotton towel and a lid.
Homemade tomato paste & # 8211 Classic recipe
Surely everyone has their own broth recipe, a recipe taken from the net or inherited from my mother, grandmother or other older relative, who has tried / tried many times, so it is definitely good… And my recipe is inherited from my mother , but I have made some improvements, and it is addressed to those who have not yet tried any recipe or are looking for a new recipe…
One of the improvements, and the most important (I say), is the tomato grinding machine, which separates the shells and seeds from the rest of the pulp, making work much easier… The recipe itself is simple, without other additions of salt, sugar or oil. I don't even add preservatives
The secret of a quality broth / paste is the tomatoes. In garden tomatoes there will always be a broth / paste that will keep the sweet-sour taste of the tomatoes over the winter… I used the tomatoes from my garden and, in addition, I brought tomatoes from my brother-in-law's solarium…
I didn't weigh the tomatoes, but, on average, about 4 liters of broth come out of a 10 liter bucket full of tomatoes.
So the only ingredient needed are tomatoes…
They are washed and cleaned of the tails, then cut into four. The tomato quarters are passed through the tomato grinding machine. This separates the shells and seeds from the rest of the leg, resulting in a clear and clean juice…
If you do not have this machine, then the chopped tomatoes are boiled and then passed through a sieve, passing them until only the shells and seeds remain. It's more work, but it's worth the effort. The more fleshy the tomatoes, the thicker the juice…
The obtained juice is boiled. Form a foam that mixes, incorporating it into the tomato juice. Boil until this foam disappears. At this point, the broth is boiled…
To obtain the tomato paste, the broth is further boiled, over low heat, until it is reduced by half, until it acquires a thick consistency…
The broth is kept in sterilized bottles, and the tomato paste in sterilized jars. For a sure success, the bottles and jars washed with detergent and well rinsed are drained, then placed in a tray and placed in the oven. Turn on the oven and keep it like this for 30 minutes.
Extinguish the fire and let the jars cool in the oven…
Pour the broth boiling in bottles / jars. The lids with which the bottles / jars are closed are scalded and then used…
Bottles and jars with broth / paste are placed in blankets for slow cooling, then stored in the pantry…
The next day it will be noticed in the bottles with broth that the solid part has deposited on the bottom, and above it floats a rather clear liquid… This liquid is like a protective shield of the broth…
Goat ribs in baked tomato sauce - Recipes
- Servings : 4
- Preparation Time: 15m
- Cooking time: 1:30 p.m.
I start with a confession: I have never met people who do not tremble and do not instantly salivate at an invitation to enjoy some ribs in the oven / grill with barbecue sauce. Sure, I mean carnivores now. It is the kind of preparation that can be made in a thousand ways and therefore, I want to make your search easier and to present you my own way of preparing pork ribs, together with a delicious and aromatic sauce.
- 1 kg pork ribs
- 1 white onion cut into quarters
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 carrot cut into large pieces
- 1 teaspoon thyme
- for barbecue sauce:
- 1 can of ketchup
- 50g brown sugar
- 1/2 white onion made with the help of a food processor
- 2 cloves crushed garlic
- 1 tablespoon apple cider vinegar
- 2 teaspoons worchestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- half a cup of water
- optional (but not too much): 50 ml whiskey
Method of preparation
The saying of this recipe is that before putting them in the oven or putting them on the grill, the ribs will make a hot batter in a fragrant juice. Through this cosmetic treatment, we get two things: we get rid of some fat because, well, it's still pork and in addition we flavor the meat before frying it and giving it an appetizing crust.
Thus, we take the pork ribs, salt them and put them in a large pot with vegetables and spices, add enough water to cover them and put them on the right heat. I would keep this still on the fire for about an hour, during which time with a foamer I remove the impurities accumulated on the surface.
That was all the more complicated. if you find everything I've told you so far complicated. Next, we take the ribs from the pot, drain them of the liquid and put them on a grill (in a pan) which we put in the oven heated to 170 degrees Celsius, for about 30 minutes, but not before covering them. with the barbecue sauce whose recipe I will continue to uncover. Every 10 minutes, please grease the ribs with this extraordinarily flavorful sauce, which actually makes this recipe delicious.
For the barbecue sauce we also have a few dozen recipes, but the one I propose to you is tested and balanced by me, the result being quite good (this to show some modesty). To get this sauce all we have to do is add all the ingredients in a saucepan, over low heat, and cook for about 10-15 minutes, stirring occasionally until we get a thick sauce.
I have a request from you. even if you think we are coming out of the classic note of this recipe, please try the whiskey version that please believe me, it gives an incredible flavor to this sauce. Keeping it on the fire, the alcohol will evaporate, leaving only this whiskey flavor that makes this sauce irresistible. Also, if you like strong emotions, you can add a teaspoon of hot paprika to this sauce. And a tip: taking into account that this sauce contains sugar, it would be better not to subject it to a very high temperature in the oven or on the grill, That's why I suggest a temperature of maximum 170 degrees or ribs in indirect heat. And be sure to grease the ribs with sauce from time to time. I wish you good appetite!
Recipe Low Carb
It seems that this weekend was the weekend of success. Sorry for the success. In this recipe, the ribs do not matter, but this barbecue sauce, which, I think, is an American invention. Although these Americans do not know how to cook too much, I think they are the strongest on the grills. Of course, that's their main fun. And this barbeque sauce (or BBQ or barbecue) is something wonderful. Especially if it is cooked together with other expert chefs. And as I said, in this post, we talk about sauce because he is the star. The important part is that you make it once and you have 3-4 more times left and I can't wait for the next steak with such a sauce.
So, for about 500 ml of sauce we need the following:
& # 8211 200 grams of tomato paste (canned)
& # 8211 250 grams of peeled tomatoes in own juice (canned)
& # 8211 a tablespoon of lemon juice
& # 8211 2 tablespoons whiskey or brandy
& # 8211 sugar sweetener & # 8211 about a teaspoon & # 8211 original recipe was with 2 tablespoons brown sugar
& # 8211 salt, pepper, thyme, basil, paprika and surprise spice & # 8211 cinnamon (a teaspoon)
Yes, there are many bad ones but there are good bad ones.
It starts with the chopping and quality of the onion and garlic. I mixed the peeled tomatoes and added them together with the tomato paste. Although I said I don't agree with tomato broths and preserves because they have a lot of sugar, I convinced myself to buy them after analyzing their labels. And out of a desire to make this perfect sauce. And all these cans had a total of about 60 carbohydrates. A lot, it's true, but because we use the sauce about 3-4 times, it's ok.
Well, I added alcohol, lemon, sweetener, although because of the tomatoes it was sweet enough, hot pepper, and it was taken from a can and extremely hot, by the way, and all the spices except salt and pepper. That's how it was written in a recipe that I read that these must be completed. And yet in the pile, I let it mix on the stove over medium heat for about 20 minutes. At the end, I added salt and a little pepper and that's it. This sauce is extremely good, it can be eaten so easily, if it were not loaded with so many carbohydrates.
Finally, the idea with him is not to eat it simply but to put it over the meat. And how to do it: take a large piece of pork ribs, place it in a tray lined with baking paper (if you are in the unfortunate case like mine where you can not grill) and grease with a brush on both sides with this sauce. The oven was preheated to about 200 degrees, there is a tray with these wonderful ribs. Unfortunately for our senses, the process of preparing and tenderizing these ribs takes about 2 hours. And during this time, we are not idle because every 20-30 minutes, we take them out of there and grease them with a little more sauce. I guarantee you that it is well worth the effort.
As I said, the sauce has a lot of carbohydrates so in total. I approximated around 80 with all the spices, vegetables and preserves. But because it came out there to be made about 4 times and with a simple division, it reaches 20 grams for each steak. Maybe more, maybe less. We served them with cauliflower puree. Of all the pieces presented, I ate 3 & # 8211 so a 1o carbohydrate intake. And because I wasn't sure about the number of carbs, my blood sugar said the word & # 8211.
That's about it, but you can just as well use any other piece of meat, to your liking and taste.