FIRE JAR confit with VINEGAR sauce
Vinegar sauce enhances stewed meat. Long and supple cooking, the spices promise a truly delicious flavor.
* Mix of gingerbread spices. 4 tbsp of green anise seeds, 1 tbsp of cinnamon, 1 tbsp of ginger, 1 tbsp of cloves, 1 tbsp of nutmeg. Grind all these spices together then take the necessary amount.
Per person :
200g of rib dish
3 carrots
2 onions
1 clove of garlic
½ tsp of gingerbread spice blend *
½ teaspoon of coarse salt
Pepper
2 tbsp of cider vinegar
Remove the rib from the rib dish and cut into medium sized pieces. Peel the vegetables. In a casserole dish, place the meat, the vegetables, 1 tbsp of vinegar, water up to + 1 height of water and season with pepper. Cover, put in the oven without preheating and cook for 1h Th 6 (180 °), watching halfway through cooking that there is enough water and if this is not the case, add hot water. When cooked, the meat should be tender and come off easily. Add the spices and mix. Place 3 tbsp of broth in a saucepan, add the remaining vinegar and bring to a boil. Distribute the meat and vegetables in a dish. On top, pour the sauce, salt and… enjoy! Nice cooking to all, Régine