How To Make Delicious Osso Bucco. But Don't Be Afraid !!!
How To Make Delicious Osso Bucco
Ingredients For The Meat:
1 Teaspoon Of Garlic Powder
1/2 Teaspoon Of Italian Seasoning
1/4 Cup Of Corn Flour
1 Teaspoon Of Black Pepper
5 Oxtail
1/4 Cup Of Regular Flour
1/2 Teaspoon Of Salt
1/4 Cup Of Olive Oil
1/2 Teaspoon Of Rosemary
Ingredients For The Sauce:
1 Teaspoon Of Basil
1/4 Cup Of Olive Oil
1/2 Stick Of Butter
1 Small Onion
6 Cloves Of Garlic (Finely Chopped)
1/2 Cup Of White Wine
1/2 Lemon Zest
1 Bay Leaf
1 Teaspoon Of Black Pepper
1 Teaspoon Of Salt
1 Cup Of Beef Stock
1 Tablespoon Of Tomato Paste
1 Can Of Crushed Tomatos (28 Oz)
1 Teaspoon Of Sugar
1 Teaspoon Of Italian Seasoning
1 Teaspoon Of Rosemary
1 Teaspoon Of Thyme
1/2 Cup Of Celery
1/2 Cup Of Carrots
Parsley For Decoration
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Beef Bone Marrow Soup Recipe | Nutritious Soup for Bone Health
#HabibaKitchen #MadeWithLove #DeliciousStories
Motton / beef Paya (Bone broth) is a very delicious and popular breakfast in Punjab. However, due to cholesterol rich food it is not being liked by health sensitive people. However, these days cholesterol has been declared as good food and safe to consume.
Traditionally it is claimed as very rich in amino acids, proteins and minerals but scientific evidence is otherwise and it is not as rich in protein and minerals as other meat foods. If you experience digestive problems, autoimmune illness, or chronic allergies, you might be familiar with research on the health benefits of bone broth and its potential to offer relief. Bone broth has been a staple of the human diet for thousands of years. And it is among the most nutrient-rich healing foods you can consume.
Bone broth is made from animal parts that (in modern times) are often thrown away. These include bones and marrow, connective tissues, feet and other “bits” that may have you wrinkling your nose.
Bone broth is rich in collagen – the most abundant protein in the human body. Collagen is found in skin, muscle, tendons, and bones. It provides the strength and structure that holds your body together.
Collagen is also referred to as “the beauty protein” for its ability to stave off the telltale signs of aging: loose, wrinkled, discolored, and sagging skin.
Bone broth is rich in a wide variety of nutrients, including the simplest of all amino acids, glycine.
#HowToConsumeBoneBroth, #HealthBenefitsOfEatingBoneBroth, #TraditionalBreakfastPunjab, #CollagenRichFood
References:
M.H. Shaw* and N.E. Flynn. 2019. AMINO ACID CONTENT OF BEEF, CHICKEN AND TURKEY BONE BROTH . Journal of Undergraduate Chemistry Research, 2019,18(4), 15
Heid, M. TIME Magazine, 2016, bone-broth-health-benefits/ Date accessed: 09/10/2019
Rebekah D. Alcock and Gregory C. Shaw. Bone Broth Unlikely to Provide Reliable Concentrations of Collagen Precursors Compared With Supplemental Sources of Collagen Used in Collagen Research. International Journal of Sport Nutrition and Exercise Metabolism. DOI:
Siebecker Allison. Traditional bone broth in modern health and disease. Townsend Letter for Doctors and Patients, no. 259-260, 2005, p.
Jordan L. Hawkins, Enriched Chicken Bone Broth as a Dietary Supplement Reduces Nociception and Sensitization Associated with Prolonged Jaw Opening.J Oral Facial Pain Headache. 32(2): 208–215. doi: 10.11607/ofph.1971
Neuroprotective Effect of Enriched Chicken Bone Broth as a Dietary Supplement in a Model of Migraine Mediated by Early Life Stress.
Peterson OJ, Cornelison LE, Durham PL.
J Med Food. 2020 Dec;23(12):1259-1265. doi: 10.1089/jmf.2019.0312. Epub 2020 Apr 23.
PMID: 32326809
Main Ingredients:
Bones marrow - 500 grams
1 medium-size chopped onion
Chopped 2 inches piece of ginger
Garlic 4-5 piece
Turmeric powder - 1 Tsp.
Black pepper - 1/2 Tsp.
Cumin seeds - 1 Tsp.
1 small piece of cinnamon
Salt -1/2 Tsp. as require
Water - 2 Litre
Green coriander leaves
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Dining with the Bishop 'Ossobucco, Risotto, Mushrooms
Osso buco
Een Italiaanse klassieker die bij iedereen in de smaak valt. Dien op met pasta voor een ultieme smaaksensatie.
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Ingrediënten voor 4 porties:
400 g gepelde tomaten (uit blik)
1 bosje platte peterselie, gehakt
zout
1 bio citroen (de schil)
5 eetlepels olijfolie
2 teentjes knoflook
1 ui
1 kruidentuiltje
30 g boter
2 dl kalfsbouillon
2,5 dl droge witte wijn
1 selderijstengel
1 wortel
100 g bloem
Zwarte peper
4 kalfsschenkels
Bereidingstijd: 25 min.
Versnipper de ui. Hak de helft van de look. Schil de wortel. Snijd de wortel en de selderij in blokjes.
Zout de kalfsschenkels en rol ze in bloem. Geef er enkele tikjes op om het teveel aan bloem te verwijderen. Giet 1/5 van de olijfolie en de boter in een kookpot en laat de kalfsschenkels kleuren. Haal het vlees uit de pot, voeg 1/5 van de olijfolie toe en stoof de ui, het gehakte teentje look, de wortel en de selderij aan gedurende 5 min. op een zacht vuurtje. Roer goed. Voeg de witte wijn toe en breng aan de kook. Zet het vuur zachter en voeg de tomaten, de bouillon en het kruidentuiltje toe. Leg het vlees terug in de pot, dek af en laat 1 uur op een heel zacht vuurtje sudderen. Draai het vlees af en toe om.
Haal het vlees uit de pot en laat gedurende 10 min. verder koken zonder deksel zodat de saus kan dikken. Kruid naar smaak en leg het vlees opnieuw in de pot.
Maak de gremolata klaar. Hak het de rest van de look, de platte peterselie en de citroenschil fijn. Voeg de rest van de olijfolie, zout en peper toe. Meng en laat 1 uur marineren.
Dien op met de gremolata en verse pasta.
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L'osso buco
Ce plat italien traditionnel fait toujours sont petit effet ! Servez avec des pâtes fraîches.
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Ingrédients pour 4 portions :
400 g de tomates pelées (en boîte)
1 bouquet de persil plat, haché
sel
1 citron bio (le zeste)
5 c. à s. d'huile d'olive
2 gousses d’ail
1 oignon
1 bouquet garni
30 g de beurre
2 dl de fond de veau
2,5 dl de vin blanc sec
1 branche de céleri
1 carotte
100 g de farine
Poivre noir
4 tranches d’osso buco
Temps de préparation : 25 min.
Émincez l’oignon. Hachez la moitié d’ail. Épluchez la carotte. Coupez la carotte et le céleri en dés.
Salez les tranches d’osso buco et passez-les dans la farine, tapotez-les un peu pour retirer l’excédent de farine. Versez 1/5 d’huile d’olive et le beurre dans une cocotte et faites colorer les tranches d’osso buco. Retirez la viande, ajoutez 1/5 d’huile dans la cocotte et faites revenir 5 min. l’oignon, la gousse d’ail hachée, la carotte et le céleri à feu doux en tournant. Ajoutez le vin blanc et donnez un bouillon. Baissez le feu et versez les tomates, le bouillon et le bouquet garni. Remettez la viande en cocotte, couvrez et laissez mijoter 1 h à feu très doux, en retournant la viande de temps en temps.
Pendant ce temps, préparez la gremolata. Hachez finement le reste d’ail, le persil plat et le zeste de citron. Ajoutez le reste d’huile d’olive, du sel et du poivre. Mélangez et laissez mariner 1 h.
Retirez la viande et poursuivez la cuisson 10 min. à découvert afin d’épaissir la sauce. Rectifiez l’assaisonnement, remettez la viande en cocotte.
Servez avec la gremolata et des pâtes fraîches.
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Beef osso buco- Japanease Risotto
Classic Italian dish but with another fusion twist! Tonight we have taken beef shanks slow cooked in vegetables with broth, tomatoes and wonderful flavors. It is plated with our miso japanease risotto. Come check out our channel for more recepies and as always check back soon for more videos!
Ingredients
For the Osso Buco
• 4 ounces pancetta, diced
• 2 1/2 to 3 pounds beef shanks
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 medium onion
• 2 tablespoons chopped garlic
• 3 to 4 sprigs fresh thyme
• 1 cup dry red wine
• 2 cups beef broth
• Flour for dusting the meat before browning
• Salt and pepper to taste
For the Gremolata
• 2 tablespoons Italian parsley
• 1 tablespoon finely grated lemon zest
• 2 cloves garlic minced
Japanease rissoto
• 2 cups aboro rice
• 2 cloves garlic chopped
• 1/2 shallots chopped
• 8oz dry shiitake mushrooms
• 2oz baby bella mushrooms
• 2 cups chopped spinach
• 2 cups dashi broth
• 1/4 cup dry sake
• 3 tablespoons unsalted butter
• 2 tablespoon miso paste
• Salt and pepper to taste
Instructions
1. 2-3lbs of beef shanks, coated in salt, pepper and flour mixture, then set aside. Next cut up carrots, onion, celery, garlic, and shallots.
2. Heat up cast iron skillet and sautee pancetta. Once brown remove and leave oil inside. Add vegetables in. Mix well and satuee till everything is combined and has soften.
3. Next remove the vegetables and add in EVOO. Pan sear the beef shanks on each side till brown. Then remove. Place back the vegetables in the skillet.
4. As everything is cooking add in our crushed tomato and paste. Mix well. Add in our dry red wine and beef broth. Let it simmer and reduce.
5. Place the beef shanks back inside the Dutch oven and spoon sauce on top of the meat. Cook at 350* till fork render about 3 hours. Take out our beef shanks when ready and add in more beef stock as needed. Use a hand held blender to pulse sauce to serve.
6. Once almost ready we will make our risotto. Sautee shallots and garlic in the instant pot or pan with EVOO.
7. Next add in our mushrooms. Pre soak our dry shiitake in hot water. Remove and press out water. Keep the dashi broth for later. Slice up baby bellas and shiitake and toss into pot. With that add in butter salt and pepper.
8. Cook till everything is combined and soften. Next add in aboro rice and mix till all rice has been mix well. Then add in sake and our dasi broth. Cook on high pressure for 8 minutes.
9. If using pan add water slowly till rice is all absorbed. Once all rice is cook to al-dente add in spinach and serve.
10. As a garnish we will chop Italian parsley as well as garlic. Then grade 1 lemon for zest for our gremolata.
11. To plate add our risotto on bottom with 1 shank on top. Then pour our sauce on top and our gremolata topping.
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Wine: Dakota shy cabernet 2018
Profile: Black currant, pomegranate, blueberry, cedar and cigar box. Deep and broad on the palate. A steady beam of refreshing acidity holds up the fruit from beginning to end. Very fine-grained and voluptuously grippy tannins. An excellent example of Napa Valley Cab.
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