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fredag 13 februari 2009

Revbensspjäll!


Idag har jag lärt mej hur man tillreder otroligt goda revbensspjäll! Det var köpmannen i affären som gav mej tipset, och jag lydde! Så här gjorde jag:

Revbensspjäll i öl
revbensspjäll
mörkt öl
vatten
buljong
några lagerblad

Skär revbensspjället i portionsbitar ("ribs") och sätt dem i en kastrull. Häll över en mörk öl (jag hade ca.3 kg kött och ½ liter öl) och vatten så det täcker köttet. Tillsätt köttbuljong (1 tärning/½liter vatten) och några lagerblad. Låt koka i en timme. Plocka upp köttbitarna, placera dem på en ugnsplåt. Pensla med grillolja eller smält smör (jag valde det senare) och sätt in i 200-gradig ugn och låt ribsen få fin färg! Servera gärna med coleslaw eller surkål! (Dagobert Krikelins favoritmat är ju revbensspjäll och surkål!)

Jag vet att det här inte är så LCHF-vänligt som det borde. Öl innehåller jättemycket kolhydrater och är hur sött som helst, men med tanke på köttmängden i förhållande till ölmängden tror jag inte att det är så farligt!
kl.

17 kommentarer:

  1. Peter17 augusti 2011 kl. 20:40

    Verkar smaskens, detta skall jag prova nästa ggn, igår o idag har jag festat med en av mina favoriter,revbens.... tack för tipset smaklökarna (ser) fram emot detta.

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