Dried Mutton Ribs with Almond Potatoes and Swede Puree

by Fattig.student
Meat
Gluten-free
1620 min
Dried Mutton Ribs with Almond Potatoes and Swede Puree

ingredients

  • 500 g dried mutton ribs
  • 100 g swede
  • 1 x carrots
  • 1 tsp butter
  • 2 tbsp heavy cream
  • 4 x potatoes

method

  1. Dilute the meat in plenty of water for at least 1 day.
  2. Pour off the water on the meat, and place it in a pot over some birch sticks (PS: you can also use steel spoons or forks if you do not have birch sticks). Add water so that it just covers the bottom, but not the meat. Put the lid on and steam for between 2-3 hours. The meat is finished when the meat falls off the bones.
  3. Make swede puree by cutting up the swede and carrots, and boil in a saucepan until cooked through.
  4. Pour the water off the vegetables, add butter, heavy cream and a small splash of the broth (the water the pork has boiled in). Mash with a fork, and season with salt and pepper.
  5. Boil potatoes according to the instructions on the package.
  6. Place the meat on a baking tray lined with parchment paper, and bake in the middle of the oven at 250 degrees celsius for about 5-8 minutes. Save the broth left in the pot. It is to be used for sauce.
  7. Serve the dried mutton ribs with boiled almond potatoes, swede puree and gravy.
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