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
- Heat 30 ml (2 tablespoons) of olive oil in a pan at medium heat. Set aside 60 ml (¼ cup) of onion or sliced leeks for the sauce. Cook the rest of the onion or sliced leeks for 8 to 12 minutes, stirring from time to time, until they are caramelized.
- Add pepper and cook for 5 to 8 minutes at low heat. Salt and pepper. Set aside on a plate.
- Meanwhile, heat 15 ml (1 tablespoon) of olive oil in a small casserole at medium heat. Cook the onion, set aside, sliced leeks, garlic, and, if desired, thyme for 2 to 3 minutes.
- Pour marsala and bring to a boil. Let simmer till the liquids are reduced by half.
- Add the demi-glace sauce and bring it once again to a boil. Let it simmer for 2 to 3 minutes at low heat.
- In the pan that is served for caramelizing onions or sliced leeks, heat 15 ml (1 tablespoon) of olive oil at medium-high heat. Cook chops for 2 minutes on each side. Serve with marsala sauce and 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 heat at low heat and maintain the broth trembling. Heat 15 ml (1 tablespoon) of olive oil in a pan at medium heat. Cook 1 chopped onion or ½ package of sliced leeks for 3 to 4 minutes. Add 250 ml (1 cup) of warm chicken broth and let simmer till the liquid is completely absorbed while continuously stirring. 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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