Recipe: Tasty Budget Oxtail Osso Buco (for regular stovetop and pressure cooker)

Budget Oxtail Osso Buco (for regular stovetop and pressure cooker). So osso bucco is suppose to be made with veal, and since it's such an expensive piece of cut of meat, I thought of using oxtail as an alternative and didn't disappoint! Oxtail is not actually the tail of an ox, rather it's a the tail of a regular cow. *shocking* Since this part of the cow is just stationary, it's very. Oxtail Osso Buco I love braised meat, and Osso Buco is one of my favorite dishes.

I've made osso buco, an Italian dish of braised veal shanks, several times. I've eaten it in fine Italian restaurants but I've never really liked it until now. But the pancetta adds a lovely flavor dimension, and is probably the secret ingredient that has me liking osso buco for the first time. Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) most diverse and have ideal sense that unique. Some kinds of Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) recipes are also sufficient easy to process and dont pick up lengthy. Though not everyone likes Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) food, currently several people are getting attached and like the sundry Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) foods on hand. This could be visible of the number of restaurants that provide Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) as one of the dish. You can have Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Budget Oxtail Osso Buco (for regular stovetop and pressure cooker)

1. Prepare 3 pounds of well-trimmed (of fat layer) oxtail.
2. You need 1/2 teaspoon of kosher salt.
3. You need 1/4 teaspoon of black pepper.
4. Prepare 1/4 cup of all purpose flour.
5. Prepare of oil.
6. Prepare 1 of large carrot, peeled and cut into 1 inch pieces.
7. It's 1 of large celery stalk, cut into 1 1/2 inch pieces.
8. It's 1 of small onion, peeled and chopped into 1 inch pieces.
9. You need 4 of whole large garlic cloves, peeled and slightly crushed.
10. Prepare 5 of sprigs' worth fresh thyme leaves (or 1.5 teaspoons dried).
11. You need 1 of large bay leaf.
12. Prepare 2 teaspoons of chopped fresh rosemary (or 1 teaspoon dried).
13. You need 1 cup of semi-dry (or just not sweet) wine, white or red is fine.
14. Prepare 1 1/2 cups of unsalted stock, beef or chicken.
15. It's 1 1/2 Tablespoons of tomato paste.
16. You need 1 teaspoon of kosher salt plus more if needed for seasoning.
17. It's 1 teaspoon of sugar.

Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you've been waiting for! Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta. Osso buco is a great example of a long braising process that showcases three great flavors and textures - flavorful beef, unctuous gelatin, and I believe that the combination of carrots, celery and onions is called mirepoix.

Budget Oxtail Osso Buco (for regular stovetop and pressure cooker) step by step

1. Season oxtails with the 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and dust all around with 1/4 cup all purpose flour..
2. Pressure cooker instructions:.
3. Saute the vegetables (carrot, celery, onion, garlic) in about 1 Tablespoon of oil over medium high heat for 3 or 4 minutes, or until the onions begin to get translucent, and set aside. In the last minute of the second batch, toss the herbs in let them also bloom in the heat for about a minute..
4. Turn the heat down to just over medium, add another Tablespoon of oil, and sear the oxtails in two batches, about 3 minutes on each of 4 “sides” (they’re round, but you have to sear on roughly 4 sides), and until they have a nice, darker golden brown color to them and set aside. Add more oil to second batch if needed..
5. Turning the heat back to medium high, deglaze pot with the wine, making sure to scrape the bottom for any bits of fond (the caramelized bits of protein and sugar left on the pan from sauteing the veg and searing the meat) and let the wine come to a gentle boil for about 2 minutes before adding the stock, tomato paste, 1 teaspoon kosher salt, and 1 teaspoon sugar. Give it a couple of good stirs..
6. Layer the oxtail, vertically, in a single layer if possible, on the bottom of the pressure cooker, followed by the veg/herb mixture, and then pour in the liquid mixture..
7. Lock the lid, turn the heat up to high, and bring the pressure cooker to high pressure for about a minute before turning the heat down to medium and cooking for an additional 50 to 60 minutes. Adjust heat as needed to maintain a steady stream of steam escaping from the lid..
8. Remove pressure cooker from the heat and allow the pressure to come down on its own for about 15 minutes. Then check and adjust the seasoning. If it needs a little more salt and pepper or even sugar to balance out the acidity, add it in pinches, stir, and let sit for another 5 minutes before serving over risotto (traditional), pasta, or even plain steamed rice..
9. Regular stovetop instructions:.
10. If you’re making this stovetop in a 4 or 5 quart French or Dutch oven, increase the stock to 2.5 cups and the kosher salt to 1.5 Tablespoons, and replace Steps 7 and 8 with:.
11. Turn the heat up to high and bring the liquid to a rolling boil for about 2 minutes. Stir to redistribute the ingredients, place the lid slightly askew, reduce the heat to just under medium low, and simmer for another 2 ½ to 3 hours or so, or until the meat pulls away from the bone with very little effort..
12. Stir to redistribute every 20 to 30 minutes and to ensure that you don’t have the heat so high that you’re burning the sauce. The best way to tell is if you can scrape overcooked sauce solids off the cooking surface. If you can, adjust the heat down a bit, making sure to maintain a gentle simmer, and check in another 20 minutes to ensure that heat isn’t too high..
13. In the last 5 minutes of cooking, adjust the seasoning with more salt, pepper, or even sugar to balance out acidity. Let cool for at least a good 15 minutes before serving over risotto (traditional), pasta, or even plain steamed rice..
14. Buon appetito!!! :).

I think you could follow this recipe when preparing oxtail (soup/stew) as well. Osso Buco is one of those kind of fancy things that everyone kinda knows about but no one ever really orders. How often do you make it past the pasta course at a good Italian restaurant? Osso buco is classically a braise-it-all-day affair, but, if there's one thing the Instant Pot (or any pressure cooker). Osso buco is a classic Italian recipe made by slow-cooking veal shanks until the meat is tender and succulent.

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