And for roast ribs, one must not be missing: our Oldesloer Kümmel, which is distilled in the old Holstein way from Europe’s oldest spice – from the finest caraway seeds.
Oldesloer Kümmel is served well chilled (but not from the freezer!) in an iced glass, of course also with all other strong dishes.
Try Oldesloer Kümmel punch: sweeten 2/3 hot tea with rock candy and then fill up with 1/3 Oldesloer Kümmel. Oldesloer wishes nice togetherness!
Rib roast recipe suggestion for 4 people:
1 kg ribs (thick rib)
1 large onion, finely chopped
1 clove of garlic, finely chopped
1 tomato, skinned and coarsely chopped
2 tablespoons porcini mushrooms, dried (soaked in water for a few hours)
3 grains of allspice
1 bay leaf
1 tablespoon thyme, fresh
250 ml water, hot
100 ml red wine, dry
salt and pepper, chili powder
1 tablespoon clarified butter
possibly flour for binding
Preparation:
Melt the lard in a casserole and sear the meat well on each side. Then remove the meat from the pot. Fry the garlic and onions in the skillet until golden brown. Add the chopped tomatoes, porcini mushrooms, allspice, bay leaves and thyme and sauté briefly as well. Deglaze with wine and water and then season with salt and pepper as needed. Everything then has to be brought to the boil again. Place the meat back in the pot and simmer, covered, over a moderate heat for an hour. After an hour and the end of the cooking time, remove the meat from the pot, as well as the allspice berries and the bay leaf. The ribs can now be separated from the meat and the roast can then be cut into small slices. The sauce can be seasoned with salt, pepper and a pinch of spicy chilli and then thickened as desired.
