Osso Bucco and Vegetables
Thanks for all the help and info provided by members here I was able to make a delicious sauce that reminds me of that Restaurant in North Beach, San Francisco.
Featured Pinch Tips Video
- 1 1/2 lb beef oxtails (fat removed)
- 1 1/2 lb beef chuck (fat removed) cut into large chunks
- 1 c
- adolph's meat tenderizer
- 1 bunch
- fresh basil leaf
- bay leaf
- 1 Tbsp
- unsalted butter
- onion chopped
- 4 clove
- garlic chopped
- celery stalk
- 1 can(s)
- 14.5 oz stewed tomatoes rinsed and chopped (my can had sugar in it).
- 1 can(s)
- 8 oz. tomato sauce
- 2 c
- beef broth, reduced sodium
- 1/2 c
- red wine medium sweetness
- large potatoes (optional)
- lrg carrots (optional)
- lrg parsnips (optional)
- 40 oz
- jar whole button mushrooms
- 4 Tbsp
- olive oil
1Make sure you cut off every bit of fat that you can get to. There is plenty of flavor in the Oxtail and you don't need any of the fat ruining your sauce and making it oily. Cut every bit of fat off on both Meats.
2Season Generously with Adolph's Meat Tenderizer (this is like salt but better) and Pepper. I didn't add more salt after this but you can if you want. I think the Tenderizer is enough salt. *Note: When you add the sauce to the meat it will make the sauce saltier. So try not to add any.
3Put Flour in a Bag and add 1/2 the meat and shake it around and remove it and put in a hot skillet with the olive oil and Sear the Meat. Do the same thing with the other 1/2 of remaining meat. Put in a Pressure Cooker, Slow Cooker or Stock Pot. I used a pressure cooker.
4Add the Rosemary Bunch, Fresh Basil Leaf & The Bay Leaf.
5In the skillet with the drippings add 1 tablespoon butter, the chopped onion & garlic. Simmer and add a little of your broth to keep the onions moist and simmering. Let simmer 2-3 minutes.
6Add the remaining 2 cups of beef broth and then the rinsed stewed chopped tomatoes. Heat until hot.
7Add the Red Wine. Let it cook for a few minutes to incorporate together.
8Pour all of the ingredients into the Pressure Cooker, Slow Cooker, Or Stock Pot. (** See Note at bottom for cooking methods)with the Spices and Seared Meat. Gently stir and loosen the meat from sitting on the bottom.
9Close the lid and turn on high, after the Pressure Cooker starts to Rock turn it down just low enough to keep it rocking then set the timer for 25 minutes.
10While the meat is cooking. Peel your Potatoes, Carrots, & Parsnips and cut into large chunks. And wait for the meat to finish cooking.
11When the meat is done and you can open the pressure cooker *Note: Very Important: (do not stir any sediments from the bottom of the pan) cut the button mushrooms in half and add to the Osso Bucco. Cover to keep warm.
12In another pan boil your vegetables until desired tenderness.
13Scoop out the Osso Bucco *Note: careful not to scrape the bottom of the Pressure cooker* and put in a large bowl.
15This recipe is excellent with the Button Mushrooms, Parsnips and Warm Baguette Bread. It really makes for a wonderful combination.
16Pressure Cooker 25 min. Contents will settle at bottom and stick to the pot. *Do not stir when done*
Slow Cooker: Low 8-10 hours or until meat falls apart.
Stove Top: Simmer 3 hrs, Stir often, no scraping bottom of pan. Cook until meat falls apart.