Braised Beef-Ossobuco in Vegetable sauce with Purée

13 hours ago
3 min read

##Ossobuco of Braised Beef in Vegetable Sauce with Purée

Braised Beef-Ossobuco in Vegetable sauce with Purée

The traditional Italian dish, Ossobuco, features a distinctive vegetable sauce in this version. In these recipes, I have blended the vegetables and incorporated broth, along with herbal spices, to impart an incredible aroma. A small amount of water is added as necessary during cooking. The result is a delicious and juicy Ossobuco, with wonderfully tender meat. The preparation is both quick and straightforward, requiring only patience for the sauce to develop during cooking. For this recipe you will need 4 pieces of steaks beef legs, carrots, onion, celery, little dry white wine, beef broth, and potatoes other ingredients everybody has at kitchen store.
Follow this exceptional recipe and enjoy the process of creating this remarkable meal.

Braised-Beef-Ossobuco-in-Vegetable-sauce-with-Puree — Braised Beef-Ossobuco in Vegetable sauce with Purée

Ingredients: simple, total time: 70 min., 4 servings

Olive oil EVO to taste
4 pieces steaks of beef legs / beef fillets with bones (750-800 g)
salt and pepper to taste
flour as needed
1 medium onion/ cut into ribs
2 medium carrots/ finely chopped
1 stick of celery/ finely chopped
25 g butter
1 tsp dry thyme + for seasoning steaks
1/2 tsp dry rosemary
2 bay leaves
120 ml dry white wine
1 tsp tomato concentrate
550 ml beef broth
200-250 ml water

Braised-Beef-Ossobuco-in-Vegetable-sauce-with-Purée — Braised Beef-Ossobuco in Vegetable sauce with Purée

Preparation:

For Potatoes Purée:

First, prepare mashed potatoes, peel 6 medium potatoes, wash and chop into smaller pieces.
Pour water in a small pot, add a teaspoon of salt, cook the potatoes for about 30 minutes.
After the time has passed, strain, mash well, add 1/2 tsp of salt, a cube of butter (25g) and 150 ml of milk, mix everything well with a wire or a mixer. Cover and set aside.

Preparation Braised Veal-Ossobuco:

When you have cooked the potatoes, prepare the steaks bone-in beef. Season each piece with salt and pepper, sprinkle with a little thyme on one side of the steak.
Roll well each side of the steak in flour, fry in olive oil over low to moderate heat until golden brown on all sides, about 5 minutes each side.
Remove the steaks, place on a plate - reduce the heat.
Cut the carrot and celery into pieces, then put them in a super chopper and chop them into small cubes. Cut the onion into ribs.
In the same pan, add a little more olive oil and butter, fry chopped onion for about 5 minutes, with stirring, until it softens and becomes transparent.
Add chopped carrots and celery - simmer for about 10 minutes, stirring occasionally, over low heat.
Return the meat steaks and simmer for about 2 minutes.
Pour over dry wine and wait for the alcohol to evaporate for about 3-4 minutes.
After the specified time, pour over 150 ml of broth. Stew covered for about 15 - 20 minutes until the vegetables are soft, with adding little broth.
Take out the steaks, add a teaspoon of tomato concentrate, rosemary and thyme, and stir. After 1 minute, add another 100 ml of broth, let it simmer for about 7–10 minutes.
Turn off the heat, pour all the vegetables into a deep bowl and blend into a cream about 5–7 minutes with adding 100 ml water.
Return cream to the pan, add the rest of the 250 ml broth as beef steaks, 2 bay leaves, salt and black pepper to stir and cover.
Cook for about 40–45 minutes until beef steaks not tenderized and beautiful sauce is formed with adding little water.
The sauce is ready when the liquid has evaporated by almost double.
In the meantime, check the taste, add spices as needed.
Serve warm with mashed potatoes, with sauce poured over it.

Buon appetito!

NOTE:

If you like tomatoes, you can add more according to your taste.
For a stronger taste, you can add ground hot or sweet peppers.
If you have fresh herbs, you can replace them with dry spices.
If you have excess sauce from this dish, don't throw it away because you can use it the next time you make this dish or as an addition to pasta or topping some salads.
You can freeze this sauce for up to a month in special boxes with lids.
Keep the rest of the food covered in the refrigerator for up to 3 days. Heat in a pan or microwave.