Traditional osso buco

Traditional osso buco

Ingredients:8 beef ossobuco 3cm very large thickness
well meat.
1 packet onion soup, or 2 bouillon tablets or
1 tablespoon (shallow soup of salt for each kilo of meat.

Other Ingredients:

½ cup (tea) corn oil or the required
4 tablespoons (soup) of wheat flour
8 large ripe tomatoes peeled, seeded, or
½ liter ready homemade sauce or
1 industrialized sauce tin cans 2 with cold water
1 tablespoon (salt tea
11/2 liter of hot water or sufficient
3 medium carrots whole peeled
2 cups dry white wine
Spices:
3 large onions chopped or grated
4 stalks of celery scraped, cut into thin slices without leaves
1 or 2 leeks only the white part thinly sliced
1 bunch of well niggling chopped rosemary (optional)
½ tablespoon (coffee) spicy paprika or (smoked paprika)
1 or ½ pepper finger girl seeded, or pepper sauce
1 teaspoon (tsp) or (soup) of fresh grated ginger
1 pinch of nutmeg or cumin
1 cup (tea) parsley with stems finely chopped
1/2 cup (tea) colored green onions in rodelinhas
1 ½ liter of hot water, will depend on whether the animal is old (cow) takes longer to cook.
The beef takes less and is softer.
2 bay leaves.

Prepare Osso Buco mode:
Wash the pieces of ossobuco, season with salt, onion soup or a glass of dry white wine, rosemary, paprika, pepper, nutmeg, ginger, let seasoning for 6-12 hours in the refrigerator.
Then dry the pieces of ossobuco with paper towels, reserve the sauce.
Pass each piece of ossobuco in wheat flour (optional).
Fry all ossobuco in hot oil until golden Reserve.
In a separate large saucepan, fry the onion in oil, add the leek, celery tomatoes, the stalks of celery broth and seasoning sauce.
Add carrots, pieces of ossobuco, (already previously fried on both sides) leave cooking for 10 minutes, add hot water, let it cook for about two hours over low heat covered, or until it is cooked.
If you want you can cook in two small pressure cookers 4.5 liter for 40 'minutes, let it cool before opening the pot.
* Be careful not to exceed the measure of the pressure cooker, the dressing should be three fingers above the flesh, well below the pin into the pan.
Once cooled open the pot, if not already cooked add more hot water, cover and return to the heat for another 20 'minutes fire softly. Do this as many times as necessary until the meat is well cooked.
Serve mode:
Place the ossobuco in a deep dish clay, and before serving sprinkle with chopped parsley and green onions enough.
Serve with polenta. And a salad to taste
You can serve with rice or baked whole potato or see below for other options.
Serve with white rice watercress salad, arugula, endive or
Lettuce salad, over grated carrots.