Pork ribs with collar marinated in honey and thyme, carrots flavored with vanilla and potatoes in herbal shirts cooked sous-vide
Ingredients for 4 people:
Potatoes in herbal shirts:
1 Kg of potatoes amandine, Charlotte or Nicolas,
1 bunch of thyme, a few branches of rosemary,
2 cloves of garlic,
10 cl of olive oil,
salt and pepper
Vanilla-flavoured carrots:
500 g of carrots, a vanilla stick,
30 g of vegetable broth,
1 tbsp chopped parsley,
30 g butter,
pepper
Ribs at the collar:
4 beautiful ribs with pork collar,
2 cloves of garlic,
5 cl of white wine,
2 tbsp acacia honey,
10 branches of thyme,
10 cl of olive oil,
fleur de sel and pepper
Recipe:
Potatoes in herbal shirts:
Choose potatoes of more or less identical sizes and wash them.
Peel the garlic cloves and crush them at once with the dish of a knife. If desired, you can remove the germ, (but the pods are there as an aromatic).
Put the potatoes in a special “sous-vide cooking” bag, season with salt and pepper.
Spread the thyme and rosemary over the potatoes and olive oil.
Put vacuum vacuum position vacuum air 3, weld position 3*.
Let marinate overnight if possible.
Bake in a steam oven function “sous vide” 85 ° C for 1h30
You can enjoy the potatoes as is or bake them 220 degrees for 3-4 minutes to make them crispier.
Vanilla-flavoured carrots:
Peel and cut the carrots into thin slices,
Cut the vanilla stick in half lengthwise and scrape off the vanilla grains and dissolve them in the vegetable broth.
Pour the carrots, vanilla broth, herbs and butter into a special “sous-vide cook” bag and pepper.
Put under vacuum vacuum position air 2, weld position 3*.
Let marinate overnight if possible.
Bake in a steam oven function “sous vide” 85 ° C for 1 hour. (or even more depending on the thickness of the washers)
Collar ratings:
In a bowl, combine together the garlic, white wine, honey, olive oil, thyme.
Put the ribs in a special “sous-vide cooking” bag, then add the marinade.
Then make the air vacuum position 2 and weld position 3*.
Ideally marinate overnight in the refrigerator.
Bake in a steam oven function “sous vide” 67 ° C for 25 min.
After cooking, open the bag and remove the ribs.
Season with salt, pepper and finish cooking on the Miele “Tepan-mobil” CT 400 MP, a grill, or in a skillet over high heat 2-3 minutes on each side to give a nice color and caramelization (Maillard reaction).
Then prepare on the plate with the carrots and potatoes.
* The weld position 3 is intended for bags whose plastic is sufficiently thick and resistant to freezing and cooking.
Photo & video credits: Lucas MULLER – Lukam
