INGREDIENTS
- – 1 Ossobuco lower into 3 cm wheels.
- – White wine 2 glasses.
- – Scorching meat 1 L.
- – Celery, carrot and onion 500 g.
- – Garlic 1 head.
- – Laurel 2 leaves.
- – Rosemary 1 leaf.
- – Thyme 4 sprigs.
- – Black peppercorns 3 g.
- – Sal c/n.
- – Tomato 2 u lower into quarters.
- Mashed Cauliflower:
- – Coliflor 1 unid.
- – Milk c/n.
- – Garlic 3 cloves.
- – Peppercorns.
- – Sal.
- – Thyme on department.
BRAZED OSSOBUCO WITH CAULIFLOWER MASH, a tentative dish to take pleasure in at house!
PROCEDURE:
1. In a tall pot, add the oil. When it’s sizzling, put the already salted ossobuco. Seal on all sides and add the greens and garlic.
2. Brown the greens and add the wine and broth till the meat is roofed.
3. Add the aromatics and pepper. Cowl the pot and cook dinner for 4-5 hours till the meat is tender.
4. For the cauliflower, lower the cauliflower into quarters, place in a pot and canopy with milk. Add peppercorns, garlic and thyme sprigs. Cook dinner till tender, take away the cauliflower and course of, add butter and alter flavors.
