When the outside is cold, the body's energy needs increase, at this time it is sometimes necessary to prepare hearty and dense dishes, such as lamb, beef or pork ribs , stewed with potatoes. Of course, it should be borne in mind that mutton is cooked longer than pork, and beef is even longer, so it is better to choose young meat.
Braised potatoes with ribs
Ingredients:
- ribs (pork, veal or lamb) - 0,8-1kg;
- tomato paste - 2 tbsp. spoons;
- carrots - 1-2 pieces;
- potatoes - 8 pcs. medium size;
- garlic - 2 cloves;
- onion - 1 pc .;
- greens (parsley, dill);
- salt;
- pepper black ground and other dry spices.
Preparation
Chop the ribs in small pieces that are convenient for eating, and fry in a deep frying pan until a brownish-golden hue. You can use vegetable oil or animal fat (it should not be small). We put chopped onions and carrots. When the onion starts to gild, add water and stew under the lid until the meat is ready, if necessary pouring water and stirring occasionally.
When the meat is almost ready, put the potatoes, sliced, pour a little water and stew until cooked. Minutes for 5 before the end of the process, add tomato paste (optional). Season with chopped herbs and garlic.
You can cook stewed potatoes with smoked ribs. In this case, the cooking time will be significantly reduced and the dish will acquire a characteristic smack of smoked meat. It is prepared easily and simply, it will be great for a man's friendly get-together with a home beer .
Braised potatoes with smoked ribs
Ingredients:
- smoked pork ribs - about 600 g;
- onion - 1-2 pieces;
- carrots - 1 piece;
- potatoes - 6-8 pieces;
- greens are different;
- garlic and dried spices.
You will also need a cauldron or a thick-walled sauté pan and some water.
Preparation
We cut the peeled potatoes in small pieces, pour water to remove the excess starch. Shredded onions and carrots we pass on a piece of fat from the ribs in the cauldron.
Chop the prepared smoked ribs in small pieces and lay them in a cauldron with a browning. Fill with cold drinking water so that the water only covers the ribs. Cook on medium heat for 10 minutes.
Let's throw the potatoes in a colander and, when the water drains, add to the cauldron. We bring it to readiness. Season with dry spices to taste and chopped garlic. We serve to the table and sprinkle with chopped herbs. To such a dish it is good to serve a mug of fresh cold beer and vegetable raznosoly. Do not serve fresh white bread, better pretzels or homemade rye breadcrumbs.