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Your go-to Osso Bucco recipe
Posted on 3/25/22 at 3:43 pm
Posted on 3/25/22 at 3:43 pm
Got some Osso Bucco off a prime cow and have no idea how to cook it other than low and slow. If you have a good recipe, please share
5
Posted on 3/25/22 at 3:50 pm to TigerTatorTots
quote:
Your go-to Osso Bucco recipe
Not many folks in SEC country have a go-to Osso Buco recipe. Not laughing at you, just found the thread title funny. Posted on 3/25/22 at 3:54 pm to MobileJosh
This board is full of boujee people so I figured it was worth a shot
Posted on 3/25/22 at 4:21 pm to TigerTatorTots
I bet Pioneer Woman has a good one
Posted on 3/25/22 at 4:41 pm to MobileJosh
I do, but im not sharing. It takes me 2 days to make it the way I want it. No sous vide.
Posted on 3/25/22 at 4:46 pm to zztop1234
quote:
I do, but im not sharing.
Wtf
Posted on 3/25/22 at 4:48 pm to zztop1234
quote:
I do, but im not sharing. It takes me 2 days to make it the way I want it. No sous vide.
In any just universe, this post would break the downvote record on this board
Posted on 3/25/22 at 6:45 pm to zztop1234
quote:
I do, but im not sharing.
quote:
No sous vide.
I usually don't cook by recipe, but I will share a method. If I have osso bucco I go with red gravy.
Brown seasoned OB pieces in olive oil, then remove. Deglaze with chopped onion; add crushed San Marzanos, favorite red or white wine, fresh minced garlic, and dried oregano to create a braise, and bring this to a low simmer. Re-add the OB, cover, and put in 350F oven for about 3 hours until tender.
Take the OB out, reduce the sauce on stovetop if needed, season if needed. Can add sweet pepper, mushroom, other herbs during reduction, or not. Serve over stone grits.
Season as you go, keep the heat lower, and stir to avoid burning as needed. This can be done the same way in a $10 hotel pan with a foil cover or a $400 LeCreuset dutch oven. One dish wonder.
Posted on 3/25/22 at 6:50 pm to ThreeBonesCater
I usually do it in pressure cooker as a curry. It is probably not what you are looking for.
I saute lot of onion then add in ginger garlic, chilli powder, turmeric, coriander powder.
After a bit, add the meat and brown it. Add some water and let it cook in pressure cooker.
Once the pressure is released, I let it simmer with some coconut and garam masala.
Let it stew to tender
I saute lot of onion then add in ginger garlic, chilli powder, turmeric, coriander powder.
After a bit, add the meat and brown it. Add some water and let it cook in pressure cooker.
Once the pressure is released, I let it simmer with some coconut and garam masala.
Let it stew to tender
This post was edited on 3/25/22 at 6:51 pm
Posted on 3/25/22 at 6:52 pm to LouisianaLady
quote:
I do, but im not sharing.
Wtf
In a way I don't blame him. I know I've put some of my recipes on this site and I know how they come out and I've fed more people than I care to try to count using my recipes with all loving it.
Go through the trouble of putting it on this site and there are those that downvote it-----but NEVER put one up of their own or even comment as to what they find objectionable------not that their opinion would make me change my recipe.
Just a lot of negative people on this site that love to downvote without contributing.
Posted on 3/25/22 at 7:08 pm to gumbo2176
Posted on 3/25/22 at 7:18 pm to LSUballs
@gumbo2176 This is absolutely true. This board can be harsh. F*ck 'em all though, I still enjoy it. 
Posted on 3/25/22 at 8:07 pm to TigerTatorTots
I have made Sam the Cooking Guy's recipe twice in the last few months. First time I followed it to the letter and the second time I substituted red wine instead of a stout. Came out excellent both times.
Recipe
Good luck.
Recipe
Good luck.
Posted on 3/26/22 at 12:39 am to TideSaint
I made the STCG recipe this week with some deer shanks. I’ve made it a habit of collecting the shanks from people during deer season. Almost everyone I know tosses them aside because they don’t know how to cook it or want to debone it. I’ve tried cooking it several different ways and haven’t settled on a particular recipe yet but I’m hellbent on perfecting it.
Posted on 3/26/22 at 6:05 am to TigerTatorTots
I usually use a recipe from John Folse and Broken Arrow Ranch, both can be found on the "net". One of my all-time favorite meals!!
Broken Arrow also has a recipe from Emeril. All of these are made with venison...
Broken Arrow also has a recipe from Emeril. All of these are made with venison...
Posted on 3/26/22 at 6:41 am to gumbo2176
Down votes don't hurt
Posted on 3/26/22 at 7:46 am to zztop1234
quote:people who don’t share recipes are on the same level as those who don’t put their carts back in parking lots. Congrats!
I do, but im not sharing. It takes me 2 days to make it the way I want it. No sous vide.
Posted on 3/26/22 at 8:24 am to TigerTatorTots
This probably isn’t traditional Osso Bucco but it’s based on an American Test kitchen one I tried years ago. I usually do it with oxtail though. It was a rustic Italian dish with Barolo wine but I just use any red I have on hand.
And it’s made with root vegetables. I use turnip roots... don’t hate till you try it. They add a spicy sweetness that really makes the dish something special
Sear meat in Dutch Oven and remove.
Sauté carrots, onions garlic etc etc
Add the meat back along with beef broth and wine to just cover the meat. Depending on size of the dish, maybe a half bottle of wine.
Add the turnip root chunks and cover and cook slow in the oven until your house smells like heaven. Then it’s done.
And it’s made with root vegetables. I use turnip roots... don’t hate till you try it. They add a spicy sweetness that really makes the dish something special
Sear meat in Dutch Oven and remove.
Sauté carrots, onions garlic etc etc
Add the meat back along with beef broth and wine to just cover the meat. Depending on size of the dish, maybe a half bottle of wine.
Add the turnip root chunks and cover and cook slow in the oven until your house smells like heaven. Then it’s done.
Posted on 3/26/22 at 11:39 am to gumbo2176
quote:
In a way I don't blame him. I know I've put some of my recipes on this site and I know how they come out and I've fed more people than I care to try to count using my recipes with all loving it.
Go through the trouble of putting it on this site and there are those that downvote it-----but NEVER put one up of their own or even comment as to what they find objectionable------not that their opinion would make me change my recipe.
Just a lot of negative people on this site that love to downvote without contributing.
Then you just don’t say you have a recipe. Pulling a nanna nanna boo boo on people is lame as shite
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