Ribs of Beef with Purée of Tomatoes

Ingredients

• your piece of meat
• half a bottle of white wine
• a spoonful of brandy
• two pints of stock
• three and a half ounces onion
• three and a half ounces carrot
• a bouquet of thyme, laurel-leaves and parsley
• some whole black peppers

Method

1. 1

   Tie up your piece of meat and place in a stew-pan with the wine, brandy, stock, onion, carrot, bouquet of herbs, and black peppers.

2. 2

   Boil and skim, then either bake in the oven or place hot coals on the lid, removing from the fire every half-hour.

3. 3

   Once cooked, reduce the juice in a saucepan to about two wine-glasses and mix with your purée of tomatoes, keeping on the fire for ten minutes.

4. 4

   Serve the ribs separately from the sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 14. The excerpt below is the record exactly as published.

ribs of beef with purée of tomatoes. Tie up your piece of meat and place in a stew-pan, with half a bottle of white wine, a spoonful of brandy, two pints of stock, three and a half ounces onion, stuck with three cloves, three and a half ounces carrot, a bouquet ofthyme, laurel-leaves and parsley, and some whole black peppers

Cook this with the app: pantry check, scaling, and the assistant.