Oatmeal with smoked beef ribs
4 servings
20 minutes
Oatmeal with smoked beef ribs is a bold combination of British classic and deep smoky aroma. Oatmeal originates from Scotland, where it has long been a staple of the diet. However, the addition of soft, tender meat slow-cooked in aromatic barbecue sauce transforms simple porridge into a culinary masterpiece. The dish's flavor is rich: the smoked ribs impart robust meaty notes to the oatmeal, while the barbecue sauce adds a sweet-sour touch with smoky depth. The dish is prepared with careful flavor development: first, the ribs are baked, then they are simmered for a long time, allowing the oatmeal to absorb all the aromas and create a comforting, velvety texture. It is perfect as a base for a hearty dinner or special family breakfast where tradition meets bold gastronomic experiments.
1
To start, you need to make barbecue sauce. For this, mix prunes, raisins, ketchup, tomato paste, and soy sauce with water and reduce it by almost half. Then blend it and add liquid smoke for flavor. The sauce can be stored in the fridge for several weeks. A small portion is needed for the recipe.
- Prunes: 200 g
- Raisin: 100 g
- Ketchup: 100 g
- Tomato paste: 70 g
- Soy sauce: 50 ml
- Water: 1 l
- Natural Alder Smoke Concentrate: 20 ml
2
Season the ribs with salt and bake in the oven at 200°C until dark, about 15 minutes. Then you'll need barbecue sauce, which can be bought or made at home.
- Beef ribs: 150 g
- Salt: to taste
3
Place the ribs in a vacuum bag and pour in the sauce. Sous-vide can be replaced with controlled boiling, of course not as precise as in the machine, but still. Put the sealed bag in a pot, fill it with water, and place it in an oven preheated to 65-70 degrees for 20 hours. After such long cooking, the meat becomes tender and juicy.
- Beef ribs: 150 g
- Ketchup: 100 g
4
In a saucepan, heat olive oil and briefly toast the oatmeal for a couple of minutes. Then add chicken broth. It's important to maintain the proportions: for one part of grain, you need three parts of broth.
- Olive oil: 10 ml
- Oatmeal: 130 g
- Chicken broth: 1 l
5
After the liquid level equals the oatmeal level, turn off the heat, cover with a lid, and let the grain absorb the remaining broth.
6
Next, heat butter in a saucepan and sauté finely chopped shallots and whole garlic cloves (do not chop the garlic for easy removal later; it is only needed for aroma).
- Butter: 20 g
- Shallots: 15 g
- Garlic: 1 clove
7
Add the grains and gradually pour in the broth. Water can also be used, but the flavor is richer with broth. Cooking will take 12-15 minutes, which is the time when the grains will be fully cooked, but boiling won't break them down.
- Chicken broth: 1 l
8
Remove the garlic, add thyme, sprinkle with salt and pepper to taste, and remove from heat. For aroma, add chopped parsley. By the way, parsley has the lowest burning temperature, so it won't blacken in the dish. Add a piece of butter and mix well. The consistency of the porridge should be such that it doesn't spread on the plate but also doesn't turn into a lump.
- Garlic: 1 clove
- Thyme: 1 stem
- Salt: to taste
- Parsley leaves: to taste
- Butter: 20 g
9
Place the oatmeal pillow on a plate, top with beef ribs, and drizzle with the remaining sauce.