Rindsvoresse mit Ribel
Rindsvoresse mit Ribel. The former being a sumptuous stew of beef and pork and a Sunday classic on my grandmother Nani’s table. She’d serve it in a huge bowl and I vividly remember the merry brouhaha around the big round table when she handed out generous helpings to everyone.
The trick is to cook it forever at a low temperature, until the beef falls apart. Cook it fast and hot and you’ll end up with what we use to call shoe soles.
Nani would often cook Hörpfelstock as a side, mashed potatoes, but this time I made some Rheintaler Ribelmais to accompany the stew. You’ll find the recipe in my blog archives. Ribel is THE signature dish of where I come from and nourished generations of farmers and workers. It’s ground maize, a little like Italian polenta, and is traditionally cooked with milk over the open fire. I prefer a more modern version and cook it like an Italian risotto, it’s really delicious.
What you’ll need
500g beef (ideally a mix of chuck, flank, shank), one big carrot, 3dl of dry apple cider, two generous tablespoons of tomato puree, two teaspoons of flour, one big onion, bay leaves, celery leaves, a little bouquet of fresh parsley, cloves, salt, pepper, good fat for frying, patience
How to cook it
Fix 2 bay leaves with cloves on the onion. Cut the meat into even cubes and dust with flour. In a cast iron pan fry the meat cubes at very high temperature in pork belly fat for about 3minutes, season with salt and pepper, deglaze with apple cider and reduce to low temperature. Add onion, carrot, celery leaves, parsley and tomato puree. Cover and let simmer for a minimum two hours at a very low temperature on the stove or at 100°C in the oven (no fan). The stew is cooked when the meat is soft and can easily be pulled apart.
How to enjoy it
Our Sunday dishes regularly included Hörpfelstock, mashed potatoes. Pile them on the plate, press a hole and scoop the Rindsvoresse into it. That’s the equivalent of a „Mountain Landscape with Lake“. Or you may go for something a bit more savvy and make a Ribel, the recipe is here in the blog archives. Oh and don’t forget the wine, any bouncing young Pinot Noir will do perfectly well, tchin tchin.