barbecue sauce
Amount for 6 persons
Ingredients
Dimension Beef: 2.4 kg
Apple of land shot: 400 g
Carrot: 400 g
Asparagus green:1 bunch
For the sauce
Ketchup: 30 g
Clove of garlic: 1 clove
Honey: 10 g
Tomato paste: 30g
Water: 2 cl
For the rest of the recipe
Sea salt: 15 g
Pepper Mill: 6 Round
Chives: 0.25 boot
Coarse salt: 10 g
Peanut oil: 8 cl
Unsalted butter: 40 g
Preparation instructions
Prepare sauce: caramelized honey in a saucepan, then add the tomato paste and cook 1 min. Then add the garlic, ketchup and 20 ml water, then let the sauce simmer for 6-8 minutes (it should have a syrupy consistency). Strain the sauce and let cool.
Cut the potatoes into 2 or 4 and wash. Peel carrots and cut into large chunks. Cut the asparagus to remove the hard base. Bring a large salted water to a boil, then cook carrots and potatoes for 5 min.
Cook asparagus 3 minutes in plenty of boiling salted water.
Preheat oven to 200 ° C.
Salt the beef ribs. In a wide heavy bottomed vessel (eg a pan), pour a little oil and heat it strongly. Color the Coast 2 minutes on each side, then place them on a baking dish, add pepper and put a pat of butter on top. Cook the ribs in the oven 8 minutes, then let rest under a sheet of aluminum foil for 5 to 6 min.
In the casserole, add the potatoes and carrots and cook over low heat about 10 minutes. Add the asparagus and cook for 4 to 5 minutes (vegetables should be slightly firm).
Serve the meat cut into slices 1 cm thick, sprinkle with chopped chives and accompanied with vegetables heated through and sauce warm or cold.
