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Casselerrib met suiker
Totale bereidingstijd: 85-105 minuten
6 porties
Ingrediënten
1000 g casselerrib
20 g boter, zacht
40 g bruine suiker
2 wortels
1 dunne prei
150 g selderij
1ui
5 laurierblaadjes
6 kruidnagels
10 jeneverbessen, iets ingedrukt
125 ml rode wijn
250 ml water
Bereiding
Snijd het vlees aan de bovenkant
ruitvormig 2-3 mm diep in. Verdeel bo-
ter en suiker over het vlees en wrijf bei-
de erin.
Snijd de wortels, de prei, de selderij en
de ui in stukjes (1 cm). Meng dit met de
kruiden en leg alles in het midden van
de universele bakplaat. Leg het vlees
erop. Doe de rode wijn en het water er
-
bij en bereid het vlees in de oven. Voeg
wat water toe als de groente
droogkookt.
Haal het braadvocht door een zeef.
Bind het vocht eventueel met voorbe
-
reide maïzena en serveer de saus bij
het in plakken gesneden vlees.
Instellingen
Ovenfunctie Professional d
Aantal/soort
stoominjectie(s)
3
Temperatuur 150–170 °C
Waterhoeveelheid ca. 300 ml
Niveau 2
1e stoominjectie 5 minuten na de
start van de berei
-
ding
2e stoominjectie 10 minuten later
3e stoominjectie 30 minuten later
Bereidingstijd 70-90 minuten
Kerntemperatuur bij gebruik van de
Bratometer (kerntemperatuurvoeler):
70 °C
Recepten
157
157


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