Cooking from meat: a recipe for good ossobuco

“Bone with a hole” – this is how the name of a popular Italian dish is literally translated from Italian. Previously, only veal was used for its preparation, but now you can find lamb, beef and pork ossobuco. The main thing is that it is the hip part of the meat on the bone with the brain inside.

Ossobuco is considered a traditional Milanese dish, but in different remote corners of the country they cook it in their own way. The difference lies in the use of vegetables and seasonings. Some think there shouldn’t be tomatoes in the right ossobuco, others can’t imagine dishes without them, some add wine, some don’t. Chef Alexander Belkovich offers to cook a Milanese version of a popular Italian meat dish.

Ingredients:

Kitchen

Step 1. Salt and pepper the pieces of meat for ossobuco, roll them in flour on all sides and on the edges.

Step 2. Put the meat in a frying pan (pre-greased with oil) and fry it on both sides until golden brown (about 4 minutes on each side on high heat). Transfer the prepared pieces to a baking sheet.

Step 3. Peel the carrots and cut them into large pieces. Pour 15 ml of vegetable oil into a frying pan and lightly fry the carrots. Then transfer to the meat on a baking sheet.

Step 4. Peel the garlic (10 cloves) and send it whole to a baking sheet, spreading it evenly over the surface.

Step 5. Peel and cut the onion into rings. Pour 15 ml of vegetable oil into a pan, lightly fry the onion and send it to the pan with the meat.

Step 6. Add 2 bay leaves, allspice black pepper (10 peas), a big pinch of salt to the meat, tear and add the parsley. Pour 700 ml of water over the meat so as to cover half of the meat.

Step 7. Cover the baking sheet with 3 layers of foil, press the edges tightly and send to the oven preheated to 180 degrees for 2 hours.

Step 8. Transfer the finished meat to a separate plate.

Step 9 .. Pour the vegetables with broth into the pan, remove the bay leaf and beat with a blender until the sauce is smooth.

Step 10. Pour corn grits into 1.5 liters of hot water and cook until soft, stirring constantly with a whisk. Halfway through cooking, add 2 pinches of salt.

Chef’s advice: you must add water to the corn grits, controlling the consistency of the accompaniment.

Step 11. At the end of the preparation of the corn accompaniment, add 90 g of butter and mix.

Step 12. Put the corn filling, meat pieces on portioned plates, pour the vegetable sauce over them and garnish with basil leaves.