Beef Ribeye with Sweet Potato and Brussels Sprout Gratin
Main Dishes • Abkhazian
Description
Beef ribeye with sweet potato and Brussels sprout gratin.
Ingredients
- Thick Beef Rib 5 lbs
- Sweet Potato 5 lbs
- Garlic 12 cloves
- Brussels Sprouts 20 oz
- Onion 2 heads
- Carrot 1 piece
- Celery stalk 1 piece
- Bacon 5 oz
- 33% Cream 15 fl oz
- Vegetable Oil 0 fl oz
- Campbell's Beef Broth 5 fl oz
- Red Grape Juice 5 fl oz
- Soy Sauce 1 tablespoon
- Lemon 1 piece
- Sugar 1 tablespoon
- Fresh Rose Hips 6 stalks
- Thyme 8 stalks
- Parsley 5 oz
- Coarse Salt 5 oz
- Green peppercorns 12 pieces
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Bring 5 liters of water to a boil, add coarse salt, rosemary, thyme, a halved onion, carrot, and celery. Place the pork loin in the cooled brine for eight to twelve hours.
Step 2
Prepare the gratin. Thinly slice the sweet potatoes, pour a little cream into a baking dish, sprinkle with salt, pepper, minced garlic, and onion, then layer the sweet potatoes, followed by cream, onion, and garlic, repeating until the dish is filled.
Step 3
Cover the dish with foil, make several holes in it with a knife, and place it in an oven preheated to 355°F for one hour. Then, remove the foil from the dish and bake the gratin for an additional twenty minutes.
Step 4
Roast the meat in the oven: two hours at 160°F, then increase the heat to 120 degrees, and after half an hour raise it to 190 degrees and roast for another thirty minutes.
Step 5
Reduce the red wine by half, then add the broth and cook until the sauce thickens. Season with parsley, salt, and pepper.
Step 6
Separate the cabbage into individual leaves. Finely chop the bacon and sauté it in oil until crispy, then add sugar, soy sauce, and cabbage. Simmer, stirring, for ten to fifteen minutes, then season with lemon juice, salt, and pepper. Serve with pork chop, gratin, and wine sauce.
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