Our Chefs' Recipes

Veal short ribs with cranberry and lime

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VEAL SHORT RIBS WITH CRANBERRY AND LIME

 

INGREDIENTS (serves 4)

  • 2 kg veal short ribs (or pork flank ribs)
  • 2 medium carrots, peeled and diced
  • 2 onions, diced
  • 1 clove garlic, minced
  • 100 ml red wine
  • 1 tsp ginger, chopped
  • 2 L beef stock
  • 2 tsp maple syrup
  • 1 knob butter
  • 60 g dried cranberries
  • 1 lime (for zest)
  • Salt and pepper to taste

 

 

PREPARATION

  • In a large cooking pot, boil the veal short ribs, carrots, onions and garlic in the beef stock for 1 hour.

 

  • Remove the meat and leave to cool.

 

  • Reduce the broth until it reaches a thick consistency. Set aside.

 

  • In a saucepan, melt one knob of butter, then begin to cook the cranberries, add lime zest and deglaze with red wine. Add the reduced broth.

 

  • Add the veal short ribs to the mixture and simmer for 15 minutes.

 

  • Serve on a bed of steamed rice with seasonal vegetables.

 

 

BITE-SIZED VERSION

This recipe can also be prepared hors d’oeuvres/tapas style. Simply separate the short ribs into small, individual portions and present on a platter.

 

Find out more about fine cuisine at Le Groupe Maurice.

 

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