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Pork Rib Stew | Hearty Autumn Classic
(0)
95 min
Masterpiece
Knuspr-Küche
Ein uriger deutscher Eintopfklassiker für kühle Herbsttage: Zart geschmorte dicke Rippe vom Schwein trifft auf feinen Wirsing, Karotten und festkochende Kartoffeln in einer kräftigen Brühe. Mit Kümmel, Majoran und Lorbeer verfeinert – wärmende Hausmannskost aus einem Topf.
Preparation method
Preparation
Cut the pork ribs along the bones into manageable pieces, pat dry with paper towels, and season all over with salt and freshly ground pepper.
Peel the potatoes and carrots and cut them into bite-sized cubes. Peel and finely chop the onion and garlic cloves. Thoroughly wash the leek and slice it into rings. Quarter the savoy cabbage, cut out the hard core, and cut the leaves into bite-sized strips.
Searing & braising
Heat the clarified butter in a large Dutch oven over medium-high heat. Sear the rib pieces vigorously on all sides for about 5 to 7 minutes until nicely browned and crusted. Then remove and set aside.
Chef's tip
Even better the next day: Traditional German stews with pork ribs and savoy cabbage taste even more flavorful when reheated the next day, as the flavors infuse perfectly overnight.
Preparing savoy cabbage: Make sure to cut out the thick inner stalk of the cabbage leaves in a wedge shape so the vegetable cooks evenly and stays nicely tender.
Ingredients
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