Limousin ribs
Riblap is simmering meat with a beautiful marbling, which makes it deliciously creamy and quickest to prepare of all the types of simmering meat.
Packaged at ± 500 grams.
Price per kg € 23,50
Ingredients:
100% grass-fed beef.
Preparation:
Remove the meat from the freezer and leave to thaw in the fridge.
Let the meat come to room temperature from the fridge.
Heat the butter in a large frying pan.
Season the meat with salt and stewing spices.
Once the foam has disappeared, fry the meat in the butter.
Fry the meat until brown on medium high heat.
Add ± 1.5 litres of water to the meat. Make sure that the meat is just under water.
Leave the meat to simmer on low heat with the lid halfway on the pan for around 3-4 hours.
Turn the meat regularly and add water if necessary.
Tip:
Use a dividing plate. Stew meat benefits from long cooking at a low temperature. On a normal gas cooker, it is difficult not to let the temperature rise too high; a divider plate is therefore essential. If the meat gets too hot, the proteins in it will contract and the meat will become tough and dry.
