Osso Buco With Tomato Sauce

Osso Buco With Tomato Sauce


ingredients:

2 pounds of beef ossobuco 2 cm thickness and width 5
well meat
4 tablespoons (soup) of corn oil
4 tablespoons (soup) of wheat flour
8 large ripe tomatoes peeled and seeded
1 can of tomato sauce industrialized + 3 cans of water
2 tablets of broth (optional)
1 liter of hot water

seasoning:

2 cups dry white wine
2 large onions, grated
1 small whole celery cut into thin slices without leaves
1 leek white part only cut into thin slices
1 bunch of chopped rosemary and choosy (optional)
1 teaspoon of black pepper spice or paprika
1 tablespoon red pepper sauce or weak
1 teaspoon (tsp) or (fresh grated ginger soup
1 chili finger lady without drizzling chopped seeds
2 grs. of salt for every pound of meat
1 pinch of nutmeg
1 cup (tea) of 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.

Take the seasoning, dry pieces of osso buco with paper towels, reserve sauce.
Pass each piece of osso buco in flour, tap out the excess.
Fry all ossobuco in hot oil until golden Book

In a large saucepan, fry the onion in butter, add the tomatoes stalks celery, leeks, broth, oe seasoning sauce, leave the fire until the tomatoes are cut up.

Put the pieces of osso buco, cover with hot water, let the fire cooking for approximately two (2) hours or until meat is tender.

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

Serve with white rice and salad of endive, arugula or chopped
You can serve with cassava or sweet, cooked and crisp.

Calculate an ossobuco per person and one or two tablespoons of rice and a dessert plate of green salad.

Note:

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

Homemade Beef 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 the refrigerator or 6 months po frezer