THE ONE DINNER I ALWAYS MAKE TO IMPRESS MY GUESTS | SAM THE COOKING GUY
There are many great things to serve for dinner, but not much beats this deceptively simple, crazy delicious and MOST impressive Beef Osso Bucco!
#BeefFarmersandRanchers @beefitswhatsfordinner #BeefUpTheHolidays
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00:00 Intro
00:42 Addressing the steak
1:45 Tying up & seasoning steaks
2:43 Searing steaks
3:32 Cooking vegetables
4:11 Building the sauce
5:18 Adding back steaks
5:49 Baking instructions
6:29 Roasting garlic
7:40 Making polenta
10:54 Osso buco reveal
11:10 Serving
13:03 First Bite
13:57 Samsgiving 2021 giveaway winners
15:18 Outro
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The Famous Italian OSSO BUCO – for Family or Holiday Dinner. Recipe by Always Yummy!
Ossobuco is a famous Italian dish. Visiting Italy tourists from different countries make sure to order ossobuco besides pizza and pasta. It is cooked from veal or beef shank with marrow bone or hollow bone with bone marrow. From Italian ossobuco means literally a bone with a hole. It is the perfect dish for your family or holiday dinner.
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✅ Ossobuco ingredients:
• beef shank (ossobuco) – 4 lb | 2 kg
• carrot – 10 oz | 300 g
• celery – 3 stalks
• chopped tomatoes – 2 cup | 500 ml
• onion – 14 oz | 400 g
• beef broth – 3 cup | 800 ml
• white dry wine – ¾ cup | 200 ml
• olive oil – 3 tbsp
• butter – 1 oz | 30 g
• wheat flour – 2 tbsp
• 2 bay leaves
• garlic – 5 cloves
• rosemary – 2 sprigs
• ground nutmeg – ¼ tsp
• 5 allspice berries
• 10 black peppercorns
• ground black pepper – 1,5 tsp
• salt – 3 tsp
✔︎ You will need:
• pan
• saucepan or heavy walled stockpot
• carving board
• cooking string
• bowl
???? Ossobuco recipe:
1. To cook ossobuco it is preferable to take veal or beef shanks 0,9 - 1,3 lb | 400 - 600 g of weight each.
2. Tie round each piece of beef with cooking string and season with 1 tsp of salt, 1 tsp of ground black pepper and flour.
3. Heat the pan, add 3 tbsp of olive oil and fry the meat from both sides until golden brown, 3 minutes from each side over high heat.
4. Take the meat out of the pan into the bowl.
5. Put 30 g of butter and finely chopped onion into the pan and fry for 5 minutes over medium heat stirring occasionally.
6. Add the chopped carrot, garlic and celery and fry for 3 minutes over medium heat stirring occasionally.
7. Add the white dry wine to the vegetables, stir and simmer for 3 minutes over medium heat.
8. Add the beef broth and chopped tomatoes, stir.
9. Add then 2 tsp of salt, ½ tsp of black pepper, rosemary sprigs and bay leaves, stir and bring to a boil.
10. Lay out the fried meat in the saucepan and pour with the prepared vegetable sauce, add allspice berries and black peppercorns and cover the lid.
11. Put the saucepan into the oven preheated to 350° F / 180˚C and cook for 2 hours with this temperature.
12. Serve ossobuco hot with polenta, risotto, mashed potatoes or as a solo dish.
Osso Buco | Food & Wine Recipe
Osso buco is a traditional veal dish that can be served for any occasion. In order to help the osso buco keep its shape while it cooks, have your butcher tie the cut of meat with kitchen string.
Find the full recipe here,
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Osso Buco | Food & Wine Recipe
HOW TO COOK BRAISED VEAL SHANKS | JEAN LENNERTZ
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HOW TO COOK BRAISED VEAL SHANKS
INGREDIENTS:
2 pieces veal shank, about 900 grams
1 tsp salt
1 tsp ground black pepper
3 Tbsps flour
2 Tbsps butter
1 Tbsp olive oil
3 cloves garlic, chopped
1 red onion, chopped
1 medium sized carrot, diced
2 celery stalks, diced
1 tsp marjoram
3 bay leaves
1/2 cup dry white wine
1 can chopped tomatoes, about 400 grams
1 cup beef broth
1 lemon zest, grated
1 Tbsp parsley, chopped
1 tsp garlic, minced
= Make a few shallow cuts around the outside edge of the shank to avoid curling during cooking. Then sprinkle with salt and pepper on both sides.
= Put the flour on a plate and coat the shanks in the flour on both sides, shaking off any excess.
= Melt the butter with the olive oil in a large heavy casserole over medium heat. Add the shanks and fry for 5 minutes on each side or until golden brown. Transfer them to a plate and set aside.
= Add the garlic and onion and sauté for 3 minutes until they become translucent. Add the carrots and celery and sauté for few minutes.
= Add the marjoram, bay leaves and dry white wine, scraping up any brown bits and boil rapidly for few minutes.
= Return the shanks, (SHANGKS) add the tomatoes, beef broth and half of the lemon zest.
= Bring to boil, lower the heat, cover the casserole and simmer for 1 & 1/2 hours, basting (baysting) and turning the meat occasionally.
= Mix the lemon zest, garlic and parsley and set aside.
= Turn off the heat and transfer to a serving dish. Sprinkle with lemon zest mixture and serve hot with risotto alla Milanese.
#JEANLENNERTZCUISINE
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#vealshanks
#salt
#groundblackpepper
#flour
#butter
#oliveoil
#garlic
#onion
#carrot
#celerystalks
#marjoram
#bayleaves
#drywhitewine
#tomatoes
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Bone Marrow Braised Beef Shanks - A Twist on Osso Buco
이탈리아 | #010 밀라노 귀족들의 음식 I, 오소부코 Italian Braised Veal Shanks Recipe | 라스토리아
이탈리아 집밥 정통 레시피 300개 도전 프로젝트
#010 밀라노 귀족들의 음식 I, 오소부코
Italian Braised Veal Shanks Recipe
+Music: Giampiero Boneschi & His Orchestra, O Mia Bella Madunina
Alberto_Rabagliati, Oh Mia Bela Madunina
많은 밀라노 음식이 그렇듯, 오소부코의 정확한 시작과 기원은 알려진바가 없다.
단지 송아지 정강이 요리는 중세시대부터 사용해왔다는 정도.
재밌는것은 이탈리아의 도시와 음식의 연관성이다.
10년, 20년동안 변함없는 모습을 유지하고 있는 중-남부의 도시들,
즉 까르보나라나 까쵸 에 페페 같은 로마의 대표 요리는
전통을 매우 중요하게 생각하지만, 많은 고층빌딩과 유적지가 어우러져
현대와 과거가 교차하여 하루하루 변화하고 있는 밀라노는 음식 또한 많은 부분 변화를 시도하고 있다.
최근들어 오소부코에 토마토 소스를 추가한다던지, 엔초비를 넣거나, 부케가르니라고 불리는
여러 향신료들을 이 요리에 추가하기도 하는데 이것은 지역적으로 주변국과 인접하고
변화를 좋아하는 그들의 습성이 반영된것 같다는 생각이 든다.
영상 앞부분에 실버스푼 전에 출간된 밀라노의 요리책을 잠깐 소개했다.
그 책의 삽화를 그린 Gio Ponti는 그가 건축가로서 디자이너로서 성공한뒤 출간한
’건축 예찬’에서 이탈리아에서 가장 이탈리아 다운 도시는 밀라노라고 이야기한다.
고층빌딩이든 새로지은 건물이든 마치 몇십년전, 몇백년전에 그 자리에 있었던것처럼
과거의 집들과 어울리며 새로움을 추가하기 때문이다.
음식도 밀라네제스럽다.
*영상 속 첫번째 책에 관해.
ARTUSI 아르투시: 1891년 출간한 요리의 과학과 훌륭한 식사를 위한 기술. 아주 오랜 기간동안의 여행을 통해 여러지역의 음식 레시피 약 800개를 담은 이탈리아 요리책으로, 유명한 요리사들에게 영감이 된책. 이 책은 모든 분야를 포함해 이탈리아에서 가장 많이 팔린 책 3위를 기록한, 이탈리아 요리책의 바이블이다.
1819년 처음 등장한 ‘스파게티’란 단어는 1891년 출간된 아르투시의 책 덕분에
대중화되었고, 그의 책에 ‘스파게티는 단단한 상태여야 한다’의 문장에서
알덴테라는 단어 또한 탄생해 대중화되었다.
* 친절한 설명과 현대적인 레시피를 원하시는 분들은 '냉장고 속 비밀' 채널의
한번 가보세요! 멋진 쉐프님이 자상하게 설명해주시거든요 :)
+++++++++++++++++++++++++++++++++++++++++++++++++++++
2인분의 밀라노식 정통 오소부코를 위한 재료
송아지 정강이 2덩어리
밀가루(아주 가는 밀가루인 tipo 00면 좋지만 아닐 경우 아주 얇게 묻혀준다)
양파 큰 사이즈로 1개면 충분하다
쇠고기 육수 약 500ml
버터 크게 한스푼
소금
엑스트라 버진 올리브유
드라이한 화이트와인 반컵
그레몰라다 혹은 그레몰라타를 위한 재료
마늘 2쪽
다진 이탈리안 파슬리 약 2스푼
레몬 반개의 껍질(노란색 부분만)
+++++++++++++++++++++++++++++++++++++++++++++++++++++
제 영상을 봐주셔서 넘 감사하고, 질문이 있으면 코멘트 남겨주세요!
언제든 환영입니다! :)
LA STORIA in Milan