Time has just flown by. I cannot believe that I did not manage to get a blog in for the chagim, and that the High Holidays have already come and gone. Although it is late, I want to wish you all a very Happy and Healthy New Year, may it be filled with peace, prosperity and everything good.
These past few months have been very hectic for me. I am blessed to have a very busy educational consulting practice working with children with learning differences, supporting them and their families as well as working as a consultant in a school for students with moderate to severe communication disorders. These commitments together with all the holidays did not leave me much time for other pleasures like writing my blog. However, I hope I am back on track and that I will be able to at least do a weekly blog.
Peter recently mentioned to me that they have are about to introduce a new cut of veal, individual veal riblets and he asked me if I would please cook some for us to try. Well you know me, you only have to give me a new challenge and I have to come up with something a little different.
For those of you who are new to the blog, these riblets are available to you from Grillerspride.com. They ship throughout the United States and deliver throughout the Southeast United States. To order these just go to the link from the recipe, and for any of your other veal, beef, lamb or chicken needs go directly to grillerspride.com
I thought of two ways to do these rib lets. The first was to grill them on the barbecue. I plan on doing that later this week once I have perfected my rub and glaze. However, because I made them for Shabbat, I did not want to grill them, so I decided to make a topping/sauce to throw over them, and to bake them slowly so that they would be tender and flavorsome.
Veal Riblets with Tomato and Onion Sauce
3 packets veal riblets
1 Tbs. extra virgin olive oil
1 medium onion finely chopped
1-14 oz. can chopped tomatoes
4 drops liquid stevia or 1 Tbs. sugar
2 cubes frozen garlic or two cloves crushed garlic
2 cubes frozen basil or 2 Tbs. fresh basil, finely chopped
2 Tbs. fresh flat leaf parsley, finely chopped
6 oz. kosher red wine that you would serve with your dinner ( I used merlot)
salt and pepper to taste
Place rinsed veal riblets into a baking dish and season with salt and pepper.
Heat oil in a saucepan and add chopped onion and the frozen garlic cubes, salt and pepper to taste. Sauté until the onions are slightly browned and soft.
Add the chopped tomatoes and liquid stevia and stir well, and allow to cook a few minutes for flavors to blend.
Add the chopped parsley and frozen basil to the tomato mixture.
Mix well. Allow to cook for 2 minutes and taste to check the seasoning.
Place spoonfuls of the mix over the veal rib lets, making sure that they are
all coated well.
Cover with foil and bake at 350°F for 2 to 2.5 hours. After the first hour,
baste the riblets with the liquid in the bottom of the dish, but do not turn
them over as you want the vegetables to remain on top of the riblets to keep
Remove from oven and let stand for 10 minutes to allow all juices to return to
Serve with rice and a garden fresh salad.