INGREDIENTS
- RECIPE FOR 4 PEOPLE
- For the sunshine meat background:
- – 3L of scorching water. The aponeurosis that we’ve got faraway from our cheeks
- – 300g beef to stew
- – 500g beef bones
- – 1/2 piece of carrot
- – 1/2 stick of celery
- – 1/2 small onion
- – ½ leek
- – 500cc of orange juice
- For the Armband:
- – 1 beef shoulder
- – 1 items of carrots
- – 1 sticks of celery
- – 1 items of onions
- – 1/2 giant leek
- – C/N olive oil
- – 20cl of crimson wine
- – Chopped chives to complete
- For the creamy potatoes:
- – 4 giant potatoes
- – 200 cc of cream
- – 50 gr of butter
- – C/N of heat milk
- – Nutmeg
- – C/N of grated cheese
- – C/N of chives
- For the mushrooms:
- – 400 g of enormous mushrooms
- – 4 medium onions
- – C/N of chives
Ossobuco with creamy potatoes and mushrooms to take pleasure in a spectacular plate.
PROCEDURE:
For the sunshine meat background:
1. Place the lower bones with a diameter of roughly 4cm to brown within the oven. As soon as golden, take away the surplus oil and place within the pot the place we’ll cook dinner the underside.
2. Reduce the meat into cubes roughly 2.5cm in diameter and brown it. In order that no fats goes to the underside, because the meat browns, take away it from the pot and place it in a Chinese language strainer.
3. As soon as the meat permits the surplus fats to filter out, place it subsequent to the bones within the pot the place we’ll proceed cooking the underside.
4. As soon as we’ve got cooked all our meat, in the identical pot cook dinner the greens lower into mirepoixe, it isn’t essential to take shade and likewise place it within the pot the place the underside can be made.
5. Add the new water and orange juice to the pot the place all of the substances are and cut back 1/3 of the liquid or till the underside has taken on a gentle meaty style. Reserve scorching.
For the meat:
1. First place the crimson wine in a pan and make it flame till it loses all of the alcohol, that is when it stops making a flame. Place the ensuing wine on the tray that we are going to take to the oven. Reserve scorching.
2. Then brown the arm nicely, beforehand tied, on all sides in a “rondeau” kind pot and place it on the plate the place we have already got the wine. Deglaze the pot the place the brazuelo is browned. We’ll place this deglazing on the plate the place we’ve got the wine and the already browned meat. As soon as all of the meat is cooked, cook dinner the lower greens in mirepoixe and add them to the pot that we are going to put within the oven.
3. Prepare dinner in an oven at 150 levels for about 4 hours, the cooking time is approximate relying on the dimensions of the meat.
4. As soon as cooked, pressure the meat with a high-quality sieve and maintain it heat, coated with plastic wrap in order that it doesn’t dry out, or already portioned in a vacuum bag.
5. Cut back the broth till it has the style we wish.
6. Glaze the cheeks on this leftover cooking juice and open them within the center earlier than sending them to cross in an effort to see the gorgeous shade of the middle of the cheek.
For the creamy potatoes:
1. Boil the potatoes and as soon as cooked, place them in a blender, add the cream and little by little the nice and cozy milk till you get a cream, then add cheese, nutmeg and butter, style and serve in a casserole. Place cheese on high, carry to gratin and end with chopped chives.
For the mushrooms:
1. Wash and lower in half, put in a thick-based frying pan and brown them on the perimeters, take away from the pan, add the thickly sliced onion, cook dinner it, add somewhat of the ossobuco broth and end with butter, place in a casserole and put the chives on high.
Termination:
1. Place the brazuelo in a semi-deep plate, in a saucepan the creamy gratin and in one other saucepan the sautéed mushrooms with the meat juice on high.
