Veal ribs with pepper and caramelized onion
15
20
4
No
Ingredients
- 1 big minced onion or 3/4 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
- 1 diced red pepper
- 60 ml (1/4 cup) of marsala
- 180 ml (¾ cup) of demi-glaze sauce
- 4 chops of 150 g (1/3 pound) each
- 60 ml (1/4 cup) of olive oil
- 15 ml (1 tablespoon) of chopped garlic
- 5 ml (1 teaspoon) of chopped thyme
Preparation
Side-by-side mode- In a pan, heat 30 ml (2 tablespoons) of olive oil at medium heat. Set aside 60 ml (¼ cup) of onion or sliced leeks for the sauce. Cook rest of onion or sliced leeks for 8 to 12 minutes, while stirring from time to time or till it caramelized.
- Add pepper and cook for 5 to 8 minutes at low heat. Salt and pepper. Set aside in a plate.
- Meanwhile, heat 15 ml (1 tablespoon) of olive oil at medium heat in a small casserole. Cook the onion set aside or sliced leeks, garlic, and if desired, thyme for 2 to 3 minutes.
- Pour marsala and bring to a boil. let simmer till liquids reduce of an half.
- Add demi-glace sauce and bring once again to a boil. let simmer for 2 to 3 minutes at low heat.
- In the pan that served for caramelization of onions or sliced leeks, heat 15 ml (1 tablespoon) of olive oil at meadium-high heat. Cook chops for 2 minutes for each sides. Serves with marsala sauce and with the pepper and caramelized onion or sliced leeks.
Chef’s note
For accompaniment
Creamy risotto with Parmesan
In a casserole, bring to a boil 625 ml (2 ½ cups) of chicken broth. Reduce heats at low heat and maintain the broth trembling. In a pan, heat 15 ml (1 tablespoon) of olive oil at medium heat. Cook 1 chopped onion or ½ package of sliced leeks for 3 to 4 minute. Add 250 ml (1 cup) of warm chicken broth and let simmer till complete absorption of liquid, while continuously stir. Repeat with the rest of the broth. Incorporate 125 ml (½ cup) of grated Parmesan and 30 ml (2 tablespoons) of butter.
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