Since I retrieved it from Sens, I seem to be using my Emile Henry tajine a lot. Emile Henry is not paying me, but he should be 🙂 Maybe I’m using it a lot because it’s great for cold weather foods, has a cover and is easy to wash. Nah! It’s just because I want to 😀
Whenever I see green beans and potatoes, I think of my mother who used to cook potatoes and green beans TOGETHER in a pot with a ham hock and leave to visit her friends for a couple of hours. Gray, soupy and easy to digest. Good tasting.
Cruising through Kaufland Supermarket, I saw some smoked pork ribs and wondered how the Germans cooked them.
Curiosity killed the cat. When I got home and looked for a recipe on the web, it seemed that they are primarily used as part of a German choucroute with sauerkraut and other random pieces of pork. I like and eat sauerkraut but have never been interested in making anything with it.
With inspiration from Bradley Smoker http://www.bradleysmoker.com/recipes/cold-smoked-braised-baby-backs/, I decided to use the site’s braising liquid, but to add herbs and what not. The ribs were tender and succulent with a vague sweet and sour taste. Wunderbar!
Tajine Braised Smoked Pork Ribs
1 slab smoked pork ribs, cut into 2 or 3 pieces
2 onions, sliced
5 garlic cloves, smashed
3 bay leaves, broken in halves
5 fresh thyme sprigs
1 tsp dried rosemary
1 cup white wine
2 tbsp white wine vinegar
1 tbsp honey
Place the onions, garlic, bay leaves, thyme and rosemary in the bottom of a tajine. Place the ribs on top.
Mix the wine, vinegar and honey together, then pour over the top of the ribs. Cover with a top and cook in a 350 F oven for about 2 hours, basting with the pan juices every 30 minutes. Serve with potatoes and green beans.
Beverage suggestion: Cider
Clever use of the tagine and good flavours.
Thank you Roger.
Mmmm I love ribs! these smoked ribs look great, would be good braised in beer too.
Lovely herby flavours here though.
Cheers
Marcus
Thank you Marcus. I should have thought of the beer!
That looks like a winner!
Was, Mad.
You might tempt me into buying one of those tajines yet. Beautiful looking dish.
Best,
Conor
Thank you Conor. I love cooking with these tajines.
Success!! These look fantastic!
Thank you Barbara.
I’m always intrigued by what you cook up with your tajines. Looks delicious!
Thank you Tessa. I can understand why they play a major part in Moroccan cuisine.
Potatoes and green beans cooked together are delicious! I love the recipe.
Thank you Georgia.
Yummy, yummy! Great pairing with the beans and potatoes — which look neither soupy nor gray 🙂
Thank you Daisy. Of course they’re not gray! I cooked them separately 🙂
Atta’ girl!
The meat looks wonderful. And green beans with potatoes is one of my favorite veggie pairings.
Thank you Greg.