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Beef ribs slow-cooked with onion and brandy

Beef ribs slow-cooked with onion and brandy


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Beef ribs slow-cooked with onion and brandy

Did you know that the technique of cooking beef ribs in steam dates back to ancient times when cooks discovered that slowly cooking meat in a moist environment resulted in an incredibly tender and flavorful texture? This recipe for Beef Ribs in Steam with Onion and Brandy will take you on a culinary journey filled with intense aromas and flavors, leaving your mouth watering just at the thought.


  • 2 to 3 kg of PUL Ribs
  • 3 cloves of crushed garlic
  • 2 onions in thick slices
  • 1 cup of brandy
  • Salt to taste
  • Ground black pepper to taste


Clean the meat, removing excess fat.

Season the ribs with salt, pepper, garlic, brandy, and half of the onion the day before, letting it marinate to enhance the flavor.

Place the seasoned ribs in a baking dish with the marinade and bake in a preheated oven at 250 degrees for 30 minutes to seal slightly on the outside.

Remove the meat from the oven and add 1 cup of water to the baking dish. Cover the ribs with aluminum foil, wrapping the entire side of the baking dish, and return the meat to the oven. Reduce the oven temperature to 180 degrees and let the meat roast for approximately 2 hours.

Remove the aluminum foil, add the onions, and let the ribs in the oven for another 30 minutes to brown.