Veal is a delicious gourmet meat that is stewed, boiled, baked … But fried ribs turn out to be especially fragrant, which will take their rightful place at a solemn feast and will be appreciated by gourmets.
Content:
- Roasting veal? cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
Ribs are a real masculine dish. After all, what could be better than eating meat from a bone, forgetting about the rules of etiquette? And no matter what ribs are cooked, pork, lamb or beef, they will still be equally tasty. However, veal ribs are considered the most tender, not fatty and at the same time inexpensive.
Roasting veal? cooking secrets
It seems a simple matter to cook tasty and properly roasted meat, but this is only at first glance. In practice, it turns out that you need to know the secrets to make the meat tender and juicy.
- Veal should not have a windy edges, yellowed streaks of fat and shades of dark color.
- Before frying, the meat must be cleaned from films, removing unnecessary excess fat.
- If you want to get beautiful and juicy meat that does not creak or shrink, then be sure to remove the minimum veins, connective tissues and tendons.
- To keep the fried veal looking rosy and not burnt, dry the pieces of meat well with a paper towel before cooking. The drier the meat, the rosier it will turn out.
- Always place pieces of meat in a skillet that is hot with oil. Because only in this case, a crust will quickly appear, which will seal the meat juice inside, while leaving the meat tender and juicy. Otherwise, the juice will drain into the pan and the meat will be dry.
- Heat a skillet over very high heat and fry the meat in it until golden brown. When you are satisfied with how golden it is, reduce the heat to medium and continue to fry the meat on it. In this mode, meat juice is guaranteed to remain inside the dish.
- Never salt meat during cooking and at the beginning of frying. Salt should only be done at the very end, after the meat is ready. If you salt it earlier, then meat juice will stand out and the meat will turn out to be dry.
- If the meat turns out to be tough, then it can be reanimated by pricking it with a chef's fork and holding it over the steam for several minutes. Then it will not be rubbery, but will become juicy and tender.
- Caloric content per 100 g - 231 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Veal ribs - 1 kg
- Onions - 1 pc.
- Garlic - 2 cloves
- Soy sauce - 2 tablespoons
- Table vinegar 9% - 1 tablespoon
- Refined vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Cooking fried veal ribs
1. Wash the veal ribs under running water, dry with a paper or cotton towel and cut into small pieces. If film is present, be sure to cut it off.
2. Place the frying pan on the stove, pour in refined vegetable oil and heat over high heat. When the oil starts to smoke, this means that the pan is already hot and you can send ribs to fry. Cook the ribs for about 5 minutes and reduce the heat to medium.
3. Meanwhile, peel the onions, wash, chop into half rings and send to fry with the meat.
4. Peel the garlic, cut into pieces and add to the pan.
5. Fry the meat, stirring occasionally.
6. At the end of cooking, season the meat with salt, pepper, vinegar and fry for another 2-3 minutes. Serve ready-made veal ribs with any side dish and your favorite sauce.
Watch the video recipe on how to cook veal ribs:
