Osso Buco with Polenta

Osso Buco with Polenta


ingredients:

2 pounds of beef ossobuco with 5 cm thick and
with plenty of flesh, and very large
4 tablespoons of butter
4 tablespoons of corn oil
4 tablespoons all-purpose flour
4 large ripe tomatoes peeled seeded
2 bouillon tablet
1 liter of hot water

seasoning :

2 cups dry white wine
2 large onions , grated
1 small whole celery sliced ​​thinly sliced ​​( white part )
book leaves
1 sprig of chopped rosemary and choosy
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 pepper chopped finger drizzling girl
2 grs . of salt for every pound of meat
1 pinch of nutmeg
1 pinch of grated ginger
1 cup chopped parsley

How to Prepare :

Wash the pieces of osso buco , season with salt, dry white wine , rosemary, paprika , pepper , nutmeg , ginger , leaving the seasoning for 6 to 12 hours
After drying the pieces of osso buco with paper towels , reserve sauce.
Pass each piece in flour , knocking out the excess flour
Fry all ossobuco in hot oil until golden book .
In a large saucepan , fry the onion in butter , add the tomatoes stalks celery broth , oe seasoning sauce . Add pieces of osso buco already fried , cook for 10 minutes, then add the wine and let it evaporate , then add hot water, let it cook for about two hours on low heat .
When cooked add the celery leaves .

Put in a deep dish ossobuco clay, and before serving sprinkle with chopped parsley and chives enough .

Serve with white rice or polenta . Endive salad , or chopped arugula
You can serve with boiled cassava .
Calculate an ossobuco per person and two tablespoons of rice and a dessert plate of polenta .

Note :

If you prefer to make the broth in place of the tablets

Broth

1 pound of muscle chopped into small pieces ox
500 to 800 grams . of ox bone with marrow , cut into pieces
4 medium carrots whole
4 stalks celery integers
2 large onions, cut into pieces
1 bunch of parsley and chives integers
2 bay leaves
2 grs . fine salt
5 to 6 liters of water

Wash the meat bones and other ingredients.
Place in a pot , bring to low heat for about 3-5 hours go by removing the foam, season with salt
When ready to strain the broth should take approximately one to two liters
Store excess in refrigerator or freezer po 6 months.