Beef Roulades with Crab Tails / Pork Ribs

Beef roulades with scampi Stir juice of one lemon with garlic, parsley and cayenne pepper to make a marinade. Brush the shrimp tails with it, place on a plate, cover with foil and set aside to cool. Cut the beef tenderloin into 8 on-the-spot slices. Place each between two pieces of foil and thinly plate.

Season meat pieces with salt and season with pepper, place a marinated shrimp tail on each and sprinkle lightly with pecorino. Roll into small roulades and secure with clamps. Thinly coat the stuffed filet roulades with oil and grill for 7-9 minutes, turning several times.

Pork ribs Divide the ribs into portion-sized pieces. For the marinade, caramelize the sugar and extinguish with a little water. Then add the chili sauce, soy sauce, dry sherry and ginger to the caramel mixture and stir well.

Then add the hoisin sauce, the finely chopped garlic cloves and the Five Spices. Coat the ribs well with this marinade. Roast the ribs on the grill at a moderate temperature for approx. 15 minutes – turning them a few times to the other side – until they are crispy all over. Serve the pork ripples on plates.

Drink: Goldbräu

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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