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Grootmoeders riblapjes (grandmother’s rib steaks)

Create a traditional Dutch favourite at home – beautiful rib steaks gently simmered until so tender that they fall apart upon serving!


½ kilo of rib steak
100 grams of lean bacon
1 onion
1 clove of garlic
1 jar of meat broth
100 grams of mushrooms
100 grams of tomato puree
A splash of vinegar
1 bay leaf
2 cloves
1 tablespoon of corn flour
50 grams of butter or margarine

Grandmother's rib steaks


First remove the rib steaks from the refrigerator and leave to rest at room temperature for around 10 minutes. Meanwhile, slice the onion and crush the garlic. Now heat the butter or margarine in a frying pan and add the rib steaks, bacon, onion and garlic. As soon as the rib steaks are suitably seared and have turned a lovely golden brown, add in the meat broth, tomato puree, vinegar, bay leaf and cloves, and bring to the boil. Next reduce the heat and allow the rib steaks to gently simmer for between 3 and 5 hours. Slice the mushrooms and add to the pan half an hour before the rib steaks are ready. Now remove the rib steaks and place them onto a warm plate. Finally, mix the corn flour with a little water and stir into the gravy. Serve the rib steaks with new potatoes, green beans and the freshly prepared gravy.

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