Ossobuco steak is a real delicacy, a meat dish that, when cooked properly, will literally melt in your mouth and give an indescribable pleasure. However, for this it needs to be cooked correctly, because otherwise we will not get tasty food, but completely inedible meat, which will only remain what to give to the pet.
Ingredients
According to the proven ossobuco steak recipe, components such as:
- a kilogram of beef shank on the bone;
- medium-sized carrot;
- 3 stalks of celery;
- 2 medium onions;
- 3 cloves of garlic;
- a glass of dry white wine;
- 1.5 cups of any meat broth;
- 2 sprigs of parsley, thyme and bay leaf;
- 400 grams of tomatoes;
- zest with one lemon;
- 6 peas of black pepper;
- 3 tablespoons of vegetable oil;
- 2 tablespoons butter;
- 2 tablespoons of flour;
- salt and pepper to taste.
Preparatory stage
Before we begin to find out in detail how to cook ossobuco steak, you should do the meat preparation. It is best to buy a semi-finished product in advance in the store - 4-5 pieces of a sawn shank with a brain bone inside. If you can’t find them, you can just buy the meat, and then chop it into 4 identical pieces. Next, the meat pieces should be thoroughly washed under water, dried with a paper towel and cut off the film from them. And after that you should take a thick thread and tie each slice of beef around it so that it does not lose its shape. In the end, it remains only to rub pieces of meat with salt and ground pepper, and then set them aside for a short while.
Prepare the vegetables
Before you start cooking ossobuco steak, you should do the rest of the ingredients. The first step is to peel and thoroughly wash the vegetables. Next, chop the onion into quarters, carrot and celery, chop into cubes, finely chop two cloves of garlic or pass through a garlic squeezer. Then we make a cross incision at the tomatoes and scald them with boiling water. After that, it will be easier to remove the peel from the tomatoes, and they will only have to cut into large cubes. And finally, we make a garnish bouquet - by tying together parsley, thyme and bay leaves.
Meat frying
After the preparatory phase, you can finally proceed to a detailed answer to the question of how to cook ossobuco steak in a pan. First we roll each piece of veal in flour, and then put a frying pan with a thick bottom on the stove and heat the vegetable oil in it. Next, carefully lay the meat on it and fry it on both sides until it is covered with a golden brown. This usually takes about five minutes, so after 10 minutes the knuckle will be fried and prepared for the next step.
Long quenching
When asked how to cook ossobuco steak deliciously, experienced chefs answer that you need to stock up on a lot of free time. When the meat is fried, we take it out of the pan and set it aside. And where it was cooked, put onions, carrots, garlic and celery. Thoroughly mix these vegetables, salt them and fry for about five minutes, stirring all the time so as not to burn. Then add wine to the vegetable mixture, make the fire maximum and fry for another 5 minutes, all the while interfering so that the alcohol evaporates. Then, in a thick-bottomed pan, pour the meat broth (you can vegetable), let it boil and add pieces of meat, vegetables, a bouquet of garnish, butter and peppercorns to this container. Spread the tomatoes on top, cover the pan with a lid and leave the dish to simmer on the lowest heat for two hours.
Cooking seasoning
But it is important to know not only how to cook ossobuco steak, but also how to season this dish. It is she who plays one of the most important roles, so you should not be limited to creating a steak and eat it with the same ketchup or any other sauce or spices. No, only gremolate seasoning is suitable for such meat. To cook it, you will need one clove of garlic, a sprig of parsley and lemon zest. Pass the garlic through a garlic squeezer, chop the parsley, and cut the zest from the lemon so that there is no white peel, only the yellow peel, which will also need to be chopped. Further, all this is mixed, and when the meat is served to the table, it remains only to sprinkle the seasoned dish with seasoning.
How to cook grilled ossobuco steak?
If you have a grill, then with its help you can get even more delicious and mouth-watering steak. At the same time, such meat will not be tough, it will be tender and aromatic, so you will want to eat it again and again. And we need to prepare it:
- 4-6 pieces of sawn shank with brain bone;
- bulb;
- a pair of thyme and rosemary branches;
- 3 tablespoons of vegetable oil;
- 2 cloves of garlic;
- a glass of mineral water;
- a glass of white wine;
- salt and pepper to taste.
Before cooking the steak, the meat should be marinated for a whole day. To prepare the marinade, chop the onion on a fine grater, add thyme and rosemary to it, crushed with your fingers into a powder, garlic, salt and pepper passed through a garlic grinder. All mix well to get a homogeneous mass. Then smear the beef with this mixture and place in a container, and pour meat on top with mineral water and wine. Next, close the container and place it in the refrigerator, where it will stand for a whole day. After this time, pieces of meat will need to be pulled out, dried and wrapped individually in three layers of foil. Then place them on the grill and fry over moderate heat for an hour, turning over every 10 minutes. After that, we unfold the foil, pour the allocated juice into a bowl and put the meat itself on the grill to fry for several minutes, so that a golden crust is formed. Before serving, pour the steak with the allocated juice and sprinkle with gremolata.
Cooking ossobuco steak in the oven
If you want to slightly simplify the cooking process and save time on cooking, you can make meat in the oven. In this case, we will need all the ingredients that are needed to prepare the steak in the traditional way, except for butter, flour and meat broth. First of all, we tie the meat slices with a thread and clean the vegetables. Then chop the garlic, three carrots and finely chop the onions, celery and herbs. After that, scald the tomatoes with boiling water and cut them into medium sized cubes too.
Next, fry the meat in vegetable oil in a pan with non-stick coating for 10 minutes (5 minutes on each side). Then we transfer it from there to the baking dish, and fry onion, carrots, celery and garlic in a pan for 3 minutes. Then we add tomatoes, salt, pepper and stew vegetables for another 1 minute. Then pour the wine into the mixture, increase the heat to the maximum and cook another 3 minutes. Then pour the vegetable mass over the meat, cover the baking dish with two layers of foil and put in the oven preheated to 180 0 for 1.5 hours. We serve the dish, pouring steak with the allocated juice, herbs and gremolata.
Mistress note
In order for the ossobuco steak to always turn out to be so tasty, fragrant and delicate as it should be, you should remember some important aspects of cooking:
- The thickness of the steak should not exceed 5 cm and be thinner than 3 cm, since in the first case the meat can be damp, and in the second it will become stiff and overcooked.
- Wine for meat can be taken any, but white semisweet is more suitable.
- Best served ossobuco with stewed vegetables and white wine.
- Some neglect the step of wrapping each piece of meat with culinary twine, which is why it is separated from the bone during stewing and the steak looks a little strange. So wrapping each piece around the circumference is extremely necessary.
- While the vegetables are being stewed, the fried meat laid out on a plate should be covered with foil.
- For the preparation of gremolata, crushed lemon peel without a white peel is needed. However, if you clean the citrus in the usual way, you will not be able to get only the zest. Therefore, it is better to immediately begin to rub the lemon on an average grater on all sides, and then we get exactly what we need.