Beef ribs with mashed vegetables

06950 BEEF RIBS with RATATOUILLE INGREDIENTS for 4 PEOPLE 1 small green cabbage, leek, white 4 800 g potato, 50 g butter, 800 g of beef ribs, fine herbs, 1 stick of celery, turnip, 4 8 carrots, 2 onions, 2 tablespoons sugar, 100 g of bacon salt, 1 tablespoon of oil, 40 g of salted butter, 2 tablespoons chopped parsley, nutmeg, salt and pepper.

Clean cabbage, cut in half and remove the core.

In a thick bottomed pan, gently fry the leeks, cut into slices with half of the butter.

Add the potatoes, peeled and diced, cabbage, beef ribs and the bouquet garni.

Cover completely with cold water and bring to a boil.

Simmer for about 1 hour on low heat, skimming regularly.

Clean and cut into small pieces celery, turnips, carrots.

In another saucepan, fry the rest of the chopped onions and butter, before they browned, add the beans, sugar, salt and pepper.

Cover with water and cook for about 25 minutes on low heat until the liquid is evaporated.

You Brown the bacon in the oil.

Expired the term potato cooking, remove sprig garnish, picked up the meat and keep it warm.

With the help of the tines of a fork, mash the potatoes, leeks and cabbage.

Add salted butter, parsley, bacon with half of its cooking fat and cooked legumes.

Season with nutmeg and ground salt.

Put the meat in the pot with the vegetables and cook for a further 5 minutes over low heat.