Cvetaal
Irish, beauty
Sonadora
Nata, Irina, thanks. We'll have to go for the ribs.
Arka
Karochka, I'm sooo glad that you were delicious
And you have beautiful potatoes and cabbage
And this winter we got hooked on pickled apples instead of cabbage, mmmm
Orshanochka
Arka, Natus, as in time that! So I gathered a certain number of elk's ribs, I was scratching my turnips what to cook from them on March 8. And here is a recipe. Only now there are several rationalization proposals.
Jamie did it in the oven at 100 ° for 8 hours in a mold hermetically sealed with 2 layers of foil.
Is it possible to just shove them into the sleeve for this action? and you can also serve cherry sauce or balsamic cream separately. and will be
Arka
Of course, Orshanochka, you can and up your sleeve. I personally find it inconvenient to pour broth out of it, I need to get used to it. And you, if you are accustomed, do of course! About the sauce: Oliver made a thinner one with darker beer and Worcester more and boiled it down to thicken. Then you can not only coat with such a sauce, but also serve it to the table. And it is important not to skip the step of smearing the edges with sauce when baking, this will preserve their juiciness.
Orshanochka
Arka, Nata, did you personally after which time the meat tried to separate from the bones? Otherwise I want to put it in the oven overnight. And then, as I understand it, you can coat and bake just before serving?
Arka
I did 7 hours at 105 ° C. And then immediately baked. If the ribs are allowed to cool, they will lose a little in softness and juiciness, it is better not to separate the stages, then the result is guaranteed.
Arka
I forgot to show what kind of broth-concentrate is obtained from languishing ribs. Strong! I poured it into a jar, collected the fat, added the broth to the sauce, the rest in the refrigerator. Then I decided to freeze it. I tried to shake it out of the can, walked along the can with a knife so that I could get out of the walls. Shake, shake ... Figos ... Then kaaak will jump from the can to the table, but from such a height that I thought it would fly into the trash, but no, it was trembling. Such a strong, kick-ass! I cut it with a knife into real bouillon cubes, sent it to the freezer.
In!Stewed beef ribs from Jamie Oliver
Orshanochka
Arka, a chic concentrate turned out. I want the same, it is possible without mother-of-pearl buttons
Arka
You can, especially since I forgot to add buttons
Albina
Nata, I wonder if pork ribs can be made this way?
The recipe itself interested me very much, but I didn’t even see any beef ribs.
Arka
Albina, sure you may. Only time is needed, probably less or t.
Orshanochka
Arka, Natus, I am reporting about half of the distance covered. I became too lazy to bother with the oven. I threw the whole STE business in MV. The sennya got up at 3.30, opened the lid, and the meat is already striving to bounce off the bones. Turned it off. Well, it’s too early to finish. We'll have to keep warm.




Arka, Nat, I cooked them, I am already eating them, you can eat this mind !!! There is no photo and is not expected (there is only one mouse left for two companies, while the little one was eating these things, I am writing a report. I am grateful. Everything ... the heir is taking away the mouse ...
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Marusya
Arka, Natasha, congratulations on your victory!
And happy holidays!
gala10
Natasha, congratulations on the medal! And happy holiday to you!
lettohka ttt
Arka, Natalochka, thank you!
With a well-deserved victory and a medal
Cvetaal
Nata, congratulations on a well-deserved victory! The recipe is simply amazing !!!
Albina
Nata, with a well-deserved victory
Arka

I'm shocked !!!!! Thank you very much for the recognition !!! It was worth not to go to HP for 2 days, but here it is !!!
Thanks a lot for all the congratulations!

Know, without you, all those who trusted and prepared, the victory would never have happened, so it is our common! Thank you!
Mario
Quote: Arka
Start the "Simmering" program with the valve closed: t = 100 ° С for 8 hours, or t = 105 ° С for 7 hours.

Uh-huh, uh-huh. And the fact that Shteba is gaining pressure with the valve closed did not bother anyone, did not?
gala10
Mario, and what is wrong with a set of pressure?
Mario
Quote: gala10

Mario, and what is wrong with a set of pressure?

In the kit itself - nothing, of course

But why kill 8 hours when, with such a combination of temperature and pressure, the required degree of beef softening is achieved in 1.5-2 hours? This is not a seasoned elk

Here, I cooked using a similar method (only using soy sauce with honey) - everything about everything took about 2 hours.

Stewed beef ribs from Jamie Oliver
Arka
Let me explain. It's Oliver's recipe, not mine. And it is he who recommends using the specified t for slow baking of conditionally hermetically sealed edges.
One more explanation for those who are embarrassed by a closed valve: with these parameters, the MB does not gain pressure, there is no violent boiling and vapor release sufficient to block the float. This is just an additional seal on the lid.
As for the cooking method, different options give a different texture and even the color of the meat inside. It's almost like comparing stewing and sauvid. To each his own.
Mario, Your "analogous method", as it seems to me, is far from the prescription just by analogy. By the way, you can take your photo to the author of the recipe that you used, he will be pleased. And if it is your own, then you can issue it on HP.
Mario
As I did: washed the ribs, dried them, put them in a bowl, added olive oil, a little salt, set the languor - 1 hour 45 minutes at 110 degrees. After releasing steam (it was really, really! - the valve spat and whistled with might and main), put the ribs on the glass form, greased it with a mixture of soy sauce and honey on top and put it in the oven - 15 minutes at 200 degrees.
By technology (except for time) it is very close to the recipe rendered in the topic title

As for the design of my recipes, I think that most of what I do with the multicooker I did and posted long before my appearance on the forum. They cooked elk and stewed fish

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