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Beef Ribs in a Cauldron with Onions

Fire up the outdoors and cook beef ribs — they come out mouthwatering and delicious in a cauldron! A great alternative to shish kebab: ribs seared in a cauldron. Golden, appetizing, and full of spice. Family and guests alike will love the aroma and the flavor! And the main secret is a big pile of onions.

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Beef ribs in a cauldron with onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 12 g
Fats 55 % 18 g
Carbohydrates 9 % 3 g
228 kcal
GI: 100 / 0 / 0
    1. Cut the ribs into individual pieces. 2. Peel and slice the onions into half-moons. Finely chop the garlic, or slice it thin. 3. Season the ribs with pepper. 4. Heat the cauldron and pour in the olive oil. 5. Sear the ribs, stirring constantly, until golden, then salt them. 6. Add the garlic, chopped chili pepper, and cumin. Stir. 7. Pile in the onions. 8. Lower the heat — if you're cooking over a fire outdoors, rake out some of the coals to bring the temperature down. 9. Cover the cauldron and cook for 20 minutes (or longer, depending on the meat). 10. Turn the ribs, stir the onions, and cook for another 20 minutes. Serve the ribs hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 112  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Beef ribs - 233  kcal/100g

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