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Cherry Sauce for Steak (Video Recipe)

Cherry Sauce for Steak (Video Recipe)

Put the starch in a bowl and slowly add the chicken soup, while stirring until completely homogenous.

We prepare the stove and a pan in which we put the butter, which we let melt.

Pour the mixture of soup and starch into the pan, mix and simmer for 15 minutes. Stir frequently until the sauce binds and you get the desired consistency.

Put the cherries and mix. Add sugar and season with salt.

Stir and let it boil. Boil for about 10 minutes, stirring constantly, until you get a thick sauce. Taste, season if necessary and turn off the stove.

Serve hot with poultry (chicken, duck, turkey or even pork or rabbit), puree or rice and salad


Roast From Spareribs to Oven

Mix in a mortar or food processor, garlic, hot pepper (dry and fresh), sliced, paprika, grated peel of 1/2 orange and 1/2 lemon, 3-4 tablespoons olive oil and salt and mix well, until it becomes a creamy paste.

Grease the slices of spareribs with this marinade on all sides and refrigerate, for at least 1 hour, in a bowl covered with cling film.

Then place them, slightly spaced, in an oven tray in which you add 1 cup of water, 50-100 ml of oil, depending on the tray and salt quite well. Cover with aluminum foil and bake in the preheated oven at 180 degrees for about 1 hour.

Remove the tray and the foil, sprinkle the pieces of spareribs with the juice of 1 orange mixed with honey and put in the oven, without foil, until they brown nicely and the ribs are done. Remove the tray, cover it again with foil and leave it for about 10 minutes before serving.

Spareribs - the name comes, in fact, from the German Rippenspeer - which means rib made on a metal spike, charcoal. The English took the term, simplifying it, first in ribspare and then in spareribs

It is actually the cheapest piece of pork, but also one of the tastiest, when we succeed in the cooking operation - in the end they must be soft and juicy for the meat to fall off the bone even when we "look" in it. plate!

As a general rule:
- spareribs are made with sweet sauce, thick and sticky, because having little meat, the salt dries it and gives it a ham-like taste. Or some dry spareribs have no charm.
- the pieces of ribs in the tray must be covered with aluminum foil. The cooking method is hot - moist, otherwise the meat dries, so the amount of sauce must be significant.
-the oven is preheated to 180-190 degrees, and the ribs from the tray, put in the oven, are greased from time to time with sauce.
-when the meat starts to come off the bone, remove the foil from above, grease another layer of sauce and leave for about 10 minutes until nicely browned.
-remove them from the oven and cover again with foil, not more than 10 minutes, before being served.

Try it and you will see that you no longer need a fork or a knife, and your fingers will be clean!