Osso bucco steamed

Beef 73
Osso bucco steamed
  • Serves: 0 People
  • Prep Time: 15 min
  • Cooking: 1 min
  • Difficulty: medium
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Osso bucco steamed

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the vegetables.
  3. Put them in a steam pot over a 1/2 liter of boiling water in which you crumble the broth.
  4. Place the slices of hock on the vegetables.
  5. Season with salt and pepper, sprinkle with marjoram and place a grain of juniper on each slice.
  6. Cover and cook for 45 minutes over medium heat.
  7. Cook the rice for 20 minutes in salted boiling water. Drain it.
  8. Serve the meat without delay in a large dish on a bed of vegetables.
  9. Serve the rice separately.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern