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Ossobuco: what is this and how to cook it

28, OCT, 2016

The Ossobuco, also known as morcillo, zancarrillo or jarrete, owes its name to the union of "Osso" which means bone and "buco", gap or hole, in Italian. It's the cross-section of the hock of the cow, the part that goes from the calf to the hamstrings of the animal.

Its best-known preparation is the Ossobuco milanese, a traditional dish of Italian cuisine with so tasty that combines veal, vegetables, tomato sauce, wine and beef broth. Cooking it at low heat for several hours, is one of the best dishes of Italian cuisine.

The meat should be cooked with the bone and bone marrow, and the wine that we use it must be of high quality to highlight the exquisite taste of the meat. It’s a delicious dish that is usually served with rice that can be risotto, and vegetables.

In Avesa, you will find this delightful piece to cook this delicious and forceful dish.

 

Ingredients for two persons:

2 osobucos

Onion

1 carrot

1 stalk of celery

1 red tomato

1 cup of white wine

Half a litre of broth of meat

1 garlic clove

Flour

Pepper, salt, and extra virgin olive oil

 

Elaboration:

1. Make some cuts in the meat to keep it from getting to cook it and flour.

2. Gilded the meat over medium heat and add the wine. Let evaporate the alcohol.

3. Add chopped onion, carrot, celery and garlic. Season it.

4. Add the broth and cook over low heat for an hour and a half approximately.

5. Halfway through cooking, add the tomato and oregano and let reduce.

Recipe from: www.divinacocina.es


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