Summary

Ingredients

• 1 kg rib (s) (thick pork rib)
• 1 bunch soup greens
• 2 tablespoon tomato paste
• 4 shallot (s)
• 2 cloves garlic)
• 500 ml vegetable stock
• salt and pepper
• Paprika powder
• nutmeg
• mustard
• Clarified butter
• 600 g potato (s)
• 100 g butter, room temperature
• parsley

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Instructions

1. Remove excess fat from the meat, season with salt, pepper, sprinkle with paprika and rub a little mustard. Dice the soup greens, peel and quarter the shallots and garlic cloves. Chop the parsley.
2. Fry the meat on both sides in clarified butter in a large pan, remove, roast the soup greens, onions and tomato paste, add the garlic and roast briefly. Now boil everything off with the vegetable stock and pour the mixture into a roasting pan.
3. Place the meat on top and put the lid in the cold oven. Turn to 160 degrees and stew for 2 hours. Then switch up to 180 degrees and stew for another hour. Turn the meat every now and then.
4. Boil potatoes as jacket potatoes in salted water, peel them off while hot and press or mash them. Mix with butter, salt, pepper, nutmeg and chopped parsley.
5. Remove the meat, it is now tender as butter and separates easily from the bone. Serve with the vegetable stock or make a sauce from it.