Braised Beef-Ossobuco in Vegetable sauce with Purée

Braised Beef-Ossobuco in Vegetable sauce with Purée

Ossobuco of Braised Beef in Vegetable Sauce with Purée

• The traditional Italian dish, Ossobuco, features a distinctive vegetable sauce in this version. In this recipe, 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 beef leg steaks, carrots, onion, celery, a little dry white wine, beef broth, and potatoes, and other ingredients everybody has in the kitchen.

  Follow this exceptional recipe and enjoy the process of creating this remarkable meal.

Braised Beef-Ossobuco in Vegetable sauce with Purée

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

• EVO olive oil to taste

• 4 pieces of beef leg steaks/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

Preparation:

For Potatoes Purée:

1. First, prepare mashed potatoes: peel 6 medium potatoes, wash, and chop into smaller pieces.

2. Pour water into a small pot, add a teaspoon of salt, and cook the potatoes for about 30 minutes.

3. After the time has passed, strain, mash well, add 1/2 tsp of salt, a cube of butter (25g), and 150 ml of milk, and mix everything well with a whisk or a mixer. Cover and set aside.

Preparation Braised Veal-Ossobuco:

1. When you have cooked the potatoes, prepare the bone-in beef steaks. Season each piece with salt and pepper, and sprinkle with a little thyme on one side of the steak.

2. Roll each side of the steak well in flour, and fry in olive oil over low to moderate heat until golden brown on all sides, about 5 minutes each side.

3. Remove the steaks, place on a plate, and reduce the heat.

4. 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.

5. In the same pan, add a little more olive oil and butter, and fry the chopped onion for about 5 minutes, stirring, until it softens and becomes transparent.

6. Add chopped carrots and celery; simmer for about 10 minutes, stirring occasionally, over low heat.

7. Return the meat steaks and simmer for about 2 minutes.

8. Pour in dry wine and wait for the alcohol to evaporate for about 3-4 minutes.

9. After the specified time, pour over 150 ml of broth. Stew, covered, for about 15 - 20 minutes until the vegetables are soft, adding a little broth.

10. Take out the steaks, add a teaspoon of tomato concentrate, rosemary and thyme, and stir. After 1 minute, add another 100 ml of broth, and let it simmer for about 7–10 minutes.

11. Turn off the heat, pour all the vegetables into a deep bowl and blend into a cream for about 5–7 minutes, adding 100 ml of water.

12. 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.

13. Cook for about 40–45 minutes, until the beef steaks are tender and a beautiful sauce is formed by adding a little water.

14. The sauce is ready when the liquid has evaporated by almost half.

15. In the meantime, check the taste, and add spices as needed.

16. Serve warm with mashed potatoes, with sauce poured over it.

    
    

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing." ☕❤️🌹

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  Braised-Beef-Ossobuco in Vegetable sauce with Purée

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  Braised-Beef-Ossobuco in Vegetable sauce with Purée

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  Braised-Beef-Ossobuco in Vegetable sauce with Purée

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 dried 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.

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Braised Beef-Ossobuco in Vegetable sauce with Purée

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