Braised Sauerkraut & Ribs

A great German dish with a modern twist to amaze your customers.
Kupus-Hero

Chef Christian Krüger combines traditional German dishes with the latest trends. Top-quality and carefully selected ingredients are extremely important to him. That's why he prefers to buy METRO own brands. Moreover, he is also sharing his experience and expertise within the development process of our own brand articles and he's also traveling to other continents to get inspired to create unique METRO recipes. Since Christian is always curious about improving traditional dishes, you should definitely try out his variation of sauerkraut!

Vrijeme pripreme
:
60 min
Težina pripreme
:
Medium
Porcije
:
7

Sastojci

KoličinaSastojci
2kg
purćeg filea
maslinovo ulje
2žlice
kiselog vrhnja
sol
papar
brokula
maslinovo ulje
500g
dimljene svinjske kobasice
200g
ljutike sitno sjeckane
10komada
suhih smokvi
150ml
marsale
250g
tanko narezane pancete
3tbsp
aro lard
2žličice
zataar začina
maslinovo ulje
sol
papar
300g
celera
200ml
mlijeka

Koraci

Korak 1
Smokve namočite u marsali minimalno 30 minuta.
Korak 10
Zarolajte puretinu.
Korak 11
Pancetu poslažite jednu uz drugu na papir za pečenje, dužina bi trebala biti dovoljna da njome obložite cijelu pureću roladu.
Korak 12
Na tako posloženu pancetu stavite puretinu i omotajte ju.
Korak 13
Stavite peći na 180 stupnjeva minimalno 90 minuta. Prvih sat vremena pecite rolade prekrivene folijom, nakon toga foliju maknite kako bi se panceta zapekla.
Korak 14
Celer narežite na kockice i stavite u veći lonac zajedno s mlijekom. Dodajte vode toliko da prekrije celer.
Korak 15
Posolite i paprite i stavite kuhati.
Korak 16
Celer ocijedite, ali sačuvajte mlijeko u kojem se celer kuhao.
Korak 17
Prebacite celer u blender, dodajte sol, papar maslinovo ulje i vrhnje i sve dobro izblendajte.
Korak 18
Ukoliko je potrebno dodajte mlijeka u kojem se celer kuhao kako bi dobili kremasti pire.
Korak 19
Brokulu kratko blanširajte.
Korak 2
Maslinovo ulje stavite na tavu, dodajte ljutiku i pržite dok ljutika ne omekša.
Korak 20
Puretinu narežite na šnite te poslužite uz pire i brokulu uz malo maslinova ulja.
Korak 3
Kobasicu ogulite od opne, narežite na tanje kolutiće, dodajte ljutici i pržite uz stalno miješanje.
Korak 4
Dodajte sitno sjeckane smokve i marsalu u kojoj su se smokve namakale te zataar začin.
Korak 5
Sve dobro promiješajte i pecite uz stalno miješanje dok marsala ne ispari.
Korak 8
Posolite i popaprite s obje strane.
Korak 9
Nadjev rasporedite po mesu na način da ostavite prazno otprilike 1 cm od svih rubova.
Korak 6
Izvadite iz tave i usitnite nožem, a možete sve zajedno izblendati i dobiti pastu.
Korak 7
Pureća prsa razrezati na pola, ali ne do kraja, već tako da ih možete „otvoriti“ i dobiti jedan veliki, a tanki komad mesa te lagano istući batom.

NUTRITIONAL VALUES/SERVING

Proteins 38 g
Carbs: 15 g
Fats: 84 g
Potassium: 305 mg
Christian Kruger

„By adding a touch of creativity to traditional dishes, we can build a one-of-a-kind menu to impress your customers with.“

Christian Krüger, METRO Chef, Winner of Bocuse D'Or 2014

PLATING & PAIRING

lamb
Choose the right size of plate in a complementary color to make your product beautifully stand out. 
gastronomy innovatinos
Don't overcrowd your plate, consider color and contrast, create height, use texture to enhance your dish and place garnishes purposefully. 
vignette_webshop_spiritueux
Last but not least, pair your meal with a good beer, like the premium Pils Felsgold whose classic taste mildens the sourness of the kraut. 
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