What is the best cut of beef for osso buco?
The perfect cut of beef for osso buco is the shank, specifically the hind shank or shin. It contains a rich, flavorful bone marrow and is surrounded by a substantial amount of connective tissue that breaks down during the long, slow braising process, rendering the meat fork-tender. The shank is also a relatively inexpensive cut, making it a budget-friendly option for a luxurious dish.
Can I make beef osso buco in a slow cooker?
Beef osso buco is a delicious Italian dish made with braised veal shanks. Traditionally, it is cooked in a Dutch oven on the stovetop, but it can also be made in a slow cooker. The slow cooker method is actually quite easy, and it results in a tender, flavorful dish.
To make beef osso buco in a slow cooker, you will need the following ingredients:
– 4 veal shanks
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 cup dry red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Brown the veal shanks on all sides.
3. Transfer the veal shanks to the slow cooker.
4. Add the onion, carrots, celery, garlic, red wine, beef broth, tomato paste, oregano, thyme, bay leaf, salt, and pepper to the slow cooker.
5. Stir to combine.
6. Cover and cook on low for 8-10 hours, or on high for 4-6 hours.
7. Serve the beef osso buco over polenta or mashed potatoes.
What is the traditional accompaniment to beef osso buco?
Beef osso buco is a traditional Italian dish made with braised veal shanks. It is typically served with a rich tomato sauce and a side of creamy polenta. The polenta is a creamy cornmeal porridge that is cooked with butter and milk. It is a perfect accompaniment to the rich and flavorful osso buco.
Can I freeze leftover beef osso buco?
Yes, you can freeze leftover beef osso buco. Here’s how:
– Remove the meat from the bones and shred or chop it.
– Portion the meat and any leftover vegetables into freezer-safe containers.
– Label and date the containers.
– Freeze for up to 3 months.
– To reheat, thaw the osso buco in the refrigerator overnight and reheat over medium heat until warmed through.
What is the best wine to use when making beef osso buco?
The best wine to use when making beef osso buco is a full-bodied red wine with a rich flavor. A good choice would be a Barolo, Brunello di Montalcino, or Amarone della Valpolicella. These wines have the structure and tannins to stand up to the robust flavors of the beef and the hearty sauce. They will also add depth and complexity to the dish.
Can beef osso buco be made in advance?
Beef osso buco is a delicious and hearty dish that can be made in advance. The beef is braised in a flavorful broth until it is fall-off-the-bone tender. This dish can be served with a variety of sides, such as mashed potatoes, rice, or pasta. To make osso buco in advance, simply brown the beef and vegetables in a large pot or Dutch oven. Then, add the broth and seasonings and bring to a boil. Reduce heat and simmer for 2-3 hours, or until the beef is tender. Once the beef is cooked, remove it from the pot and let it cool. Strain the broth and discard the vegetables. Shred the beef and add it back to the broth. Serve warm.
What are some variations of beef osso buco?
Beef osso buco is a traditional Italian dish that is made with braised beef shanks. There are many variations of this dish, each with its own unique flavor. Some common variations include:
– Osso buco alla Milanese: This is the classic Milanese version of osso buco, made with a combination of beef shanks, white wine, tomatoes, and gremolata (a mixture of parsley, lemon zest, and garlic).
– Osso buco alla Romana: This Roman variation uses a different combination of herbs and spices, including rosemary, sage, and bay leaves.
– Osso buco alla Fiorentina: This Florentine version is made with a tomato-based sauce and is typically served with white beans.
– Osso buco alla Napolitana: This Neapolitan version uses a combination of white wine, tomatoes, and capers.
– Osso buco alla Siciliana: This Sicilian version uses a combination of white wine, tomatoes, and saffron.
Can I use a different type of broth for beef osso buco?
Beef broth is the traditional choice for osso buco, but you can use other types of broth if you prefer. Vegetable broth is a good option if you want a lighter flavor, while chicken broth will add a bit more richness. You can also use beef stock or even water, but the flavor will be less intense. If you use water, you may want to add a bouillon cube or some dried mushrooms to boost the flavor. No matter what type of broth you use, be sure to simmer the osso buco for at least 2 hours, or until the meat is fall-off-the-bone tender.
What are some tips for achieving the perfect tender meat in beef osso buco?
Achieving tender, succulent meat in beef osso buco requires precise technique. To ensure optimal tenderness, brown the meat thoroughly before braising to develop deep flavor and caramelization. Slow-cooking over low heat in a flavorful liquid, such as red wine or broth, breaks down the connective tissues, rendering the meat meltingly tender. Adding vegetables like carrots, celery, and onions provides sweetness and depth to the braising liquid. For an extra boost of richness, incorporate a touch of tomato paste or crushed tomatoes. Cover the pan tightly to retain moisture, ensuring a moist and tender result.
Can I make beef osso buco with boneless meat?
Beef osso buco is a traditional Italian dish that is typically made with bone-in beef shanks. However, it is possible to make osso buco with boneless meat, although it will not have the same rich flavor and texture as the bone-in version. To make osso buco with boneless meat, simply trim the meat of any excess fat and then cut it into 2-inch pieces. Season the meat with salt and pepper, then brown it in a large pot or Dutch oven over medium-high heat. Once the meat is browned, add in your favorite vegetables, such as onions, carrots, and celery. Cook the vegetables until they are softened, then add in some red wine and beef broth. Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, or until the meat is tender. Serve the osso buco over mashed potatoes or polenta, and enjoy!
