Tuscan Braised Beef Ribette - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (260 g/9.2 oz)

Ingredients

	Metric	Imperial
Beef Ribette, BBQ, fully cooked, 85 g	25 each (2.15 kg)	25 each (4 lbs 12 oz)
Oil, Canola	80 ml	1/3 cup
Carrots, diced Frz	591 g	1 lb 4.9 oz
Celery, diced Frz	338 g	11.9 oz
Onions, fresh, chopped fine	553 g	1 lb 3.5 oz
Garlic, minced	50 g	1.8 oz
Rosemary, dried	15 ml	1 Tbsp
Broth, Beef, RTS, reduced sodium	1.95 L	8 cups
Tomatoes, diced LS canned	781 ml	3 cups + 2 Tbsp
Bay Leaf, whole	6 leaf	6 leaf
Parsley, dried	45 ml	3 Tbsp

The day before, thaw cooked bbq beef ribette.
Preheat convection oven to 300'F/150'C.
Heat stockpot and add oil. Add carrots, celery, onion, garlic and rosemary. Cook, stirring for ~5 minutes or until softened.
Stir in beef broth and simmer. Add tomatoes and bay leaves and bring to a boil and cook for ~5 minutes. Remove from heat and set aside.
Cut each rib into 6 strips (~0.5 cm strips) vertically and place into an insert pan(s). Pour tomato beef broth mixture over top of ribettes.
Place the ribettes in the oven uncovered and cook for ~40 minutes to allow the flavours to blend and the vegetables to soften. Ensure an internal temperature of 165'F/74'C is reached for a minimum of 15 seconds is reached.
At point of service, serve 6 pieces of Tuscan Braised Beef Ribette over grain i.e. rice/barley/quinoa. Garnish with a sprinkling of dried chopped parsley on top.

Serve with buttered french beans green beans and couscous/brown rice (sides not included in nutritional information).