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Crossbread with barbecue sauce and ratatouille

Cook time: 0 min.
Servings: 4

Ingredients for Crossbread with barbecue sauce and ratatouille

Grainy bread
1tbspHerbes de provence (provence-spice)
1250gTværreb cut like long ribs (get the butcher to cut it if necessary.)
2tbspDijon mustard
2tbspOlive oil
50gSun-dried tomatoes

Instructions for Crossbread with barbecue sauce and ratatouille

To prepare the Crossbread with barbecue sauce and ratatouille recipe, please follow these instructions:

Rub the pieces of meat with salt. Put them on a grate with a frying pan underneath.

Pour boiling water on the sun-dried tomatoes and let them pull approx. 15 minutes. Blend them with chopped chopped onions and the rest of the ingredients for the barbecue sauce.

Brush the meat with half of the sauce. Then put the grate with the frying pan into the oven and raise the meat at 175 degrees for about 3 hours. After one hour turn the pieces of meat and brush with the rest of the sauce. After that, they are regularly brushed with the sauce from the frying pan and turned over occasionally.

If the barbecue sauce, which drips into the frying pan, begins to turn black, add a little water.

Preparation of ratatouille:
Pil the onions and rinse tomatoes, courgettes and eggplant. Cut all the vegetables in the tern at approx. 2 x 2 cm.

Season the onions in olive oil in a thickened pot. Add tern of aubergines and courgettes. Pour the garlic cloves and squeeze them with a garlic press over the vegetables. Add to the top of tomatoes and sprinkle with provence spices. Season with salt and pepper.

Put the meat on a dish and serve it with ratatouille. And eat if needed. Coarse bread.

As an optional accessory, you may Eat coleslaw.