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Bereiding:
1. Kruid de ribbetjes met Cathy‘s kruidenzout.
Leg ze in de zak met bloem en schud totdat
ze met een laagje bedekt zijn.
2. Verwarm olijfolie en boter in de Livington
Copperline vierkante pan bij gemiddelde
temperatuur.
3. Braad de ribbetjes tot ze van alle kanten
bruin zijn, ca. 5 minuten per kant. Haal ze uit
de pan en leg ze terzijde.
4. Doe ui en knoook in de Livington
Copperline vierkante pan. Roer en braad tot
de ui zacht is, ca. 5 minuten
5. Giet bier of wijn erbij. Roer om en schraap de
panbodem af tot alle gebruinde stukjes met
de vloeistof vermengd zijn.
6. Voeg de runderbouillon toe en roer om.
7. Leg de ribbetjes terug in de pan en dek ze
af. Laat bij lage temperatuur sudderen of zet
de pan in de oven op 180 °C tot de ribbetjes
helemaal mals zijn (ongeveer 2 uur).
8. Haal de ribbetjes uit de pan halen en
verwarm ze indien nodig bij gemiddelde
temperatuur zodat de saus indikt en minder
wordt.
GESTOOFDE RIBBETJES
Ingrediënten
900 g runderribbetjes
1 tl Cathy‘s kruidenzout
(voor het recept zie p. 17)
30 g universele bloem, in zakje met
zipsluiting
1 el olijfolie
1 el boter
1 ui, jngesnipperd
1 tl gehakte knoook
1 (330 ml) blikje of esje bier,
sherry of rode wijn
240 ml runderbouillon
TIP:
Wij hoeven u niet te vertellen dat het
geheim zit in het op de juiste manier
bruin laten worden en aanbraden
van de ribbetjes tot ze bijna uit elkaar
vallen.
7


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