Rolled springbok rib


Ingredients 9
Servings 6
Time

Ingredients

  • 1
    springbok rib, deboned
  • dried peaches, soaked in sweet wine
  • salt and pepper
  • 125
    ml
    sweet wine
  • 125
    ml
    red wine
  • 125
    ml
    meat stock
  • 1
    bay leaf
  • 15
    ml
    cake flour
  • 15
    ml
    cream
 

Method

1 hr 30 min - 2 hrs
 
Marinate the rib for 1 -2 days in buttermilk. Preheat the oven to 160 ºC. Unroll the rib and arrange the dried peaches on top. Roll up again and secure with string. Season with salt and pepper to taste and place in a casserole dish. Add the sweet and red wine, stock and bay leaf. Cover and bake for about 1 1/2-2 hours or until the rib is cooked but not dry. Remove the cover and grill until golden brown. Place on a serving platter and leave to rest in the warming drawer. Add up to 250 ml of boiling water to the pan juices and bring to the boil. Thicken with cake flour cream. Add cream and serve with the sliced rib. Serves 4-6.
 

Read more on: bake
 

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