Ossobucco alla milanese

De foarte mult timp imi doream sa fac acasa "osso bucco", pe romaneste rasol de vita, cu sos milanese, imi era putin teama ca nu se va fierbe, dar daca ai rabdare, ceea ce eu de fapt nu prea am, rezultatul este spectaculos!
Deci nu va asteptati sa se faca repede, dar nici nu trebuie sa stati langa aragaz, puteti viziona un film si pauzele publicitare puteti verifica stadiul mancarii!
dar haideti sa ne apucam de ...

Ossobucco alla milanese

Ingrediente:

- trei bucati de rasol de vitel;
- 1/4 telina;
- 2 morcovi;
- o ceapa;
- 2 rosii coapte(sau o cutie de rosii in bulion);
- o lingura de pasta de tomate;
- 3-4 catei de usturoi;
- 200 ml vin alb sec;
- 1 litru supa de vita;
- sare si piper;
- cimbru;
- foaie de dafin;
- 50 ml ulei de masline;
- 30g unt;
- 200 g faina;

 Amestecam faina cu o lingurita de sare si 1/2 lingurita de piper, ungem rasolul cu ulei de masline si il trecem prin faina asezonata, incingem uleiul de masline impreuna cu untul intr-o cratita nonabraziva(preferabil de fonta sau marmura) si punem rasolul la prajit. Prajum cate 3-4 minute pe fiecare parte. Scoatem carnea pe o farfurie si punem la calit, morcovul, ceapa si telina tocate marunt si usturoiul pisat, punem carnea la loc, adaugam vinul si reducem focul la minim. dupa 5 minute adaugam supa de vita si lasam la fiert.  Adaugam cimbru si o foaie de dafin. Completam din cand in cand cu apa astfel incat carnea sa fie in permanenta acoperita de lichid. Dupa o ora adaugam rosiile, mai fierbem 1-2 ore pana cand carnea devine moale.
Cand s-au fiert, scoatem bucatile de carne din nou pe o farfurie si adaugam la sos o lingura de pasta de tomate si o lingura de faina(sau amidon) pentru a il ingrosa.
Punem bucatile de carne la loc si "ossobucco ala milanese" este gata.
Pregatim gremolata: patrunjel, coaja de la o lamaie si un catel de usturoi, pe care o punem peste mancare atunci can o servim.
Ca si garnitura eu prefer piureul de cartofi, dar se poate servi si cu orez sau paste!
Pofta buna!

For a long time I wanted to do at home "ossobucco" with sauce milanese, I was a little afraid that it will not boil, but if you have patience, which I actually do not have, the result is spectacular!

So do not expect to be fast, but do not have to sit next to stove, you can watch a film and commercial breaks you can check the progress of food!

but let we start ...

Ossobucco alla milanese

Ingredients:

- three pieces of beef;

- 1/4 celery;

- 2 carrots;

- An onion;

- 2 ripe tomatoes (or a can of tomato soup);

- A tablespoon of tomato paste;

- 3-4 cloves of garlic;

- 200 ml dry white wine;

- 1 liter beef stock;

- Salt and pepper;

- Thyme;

- Bay leaf;

- 50 ml olive oil;

- 30g butter;

- 200 g flour;

  Mix flour with a teaspoon of salt and 1/2 teaspoon pepper, boiled anoint it with olive oil and seasoned flour go through, heat the olive oil with the butter in a saucepan nonabrasive (preferably cast iron or marble) and fry. Fry for 3-4 minutes on each side. Remove the meat to a plate and put to cook, carrot, onion and celery and minced garlic, put meat back, add wine and reduce heat to a minimum. After 5 minutes add the beef stock and let boil. Occasionally fill with water so that the meat is always covered with liquid. After an hour add the tomatoes, cook 1-2 hours until the meat is tender.

When they are cooked, remove the meat back on a plate and add the sauce a tablespoon of tomato paste and a tablespoon of flour (or starch) to thicken it.

Put the meat back and "ossobucco ala milanese" is ready.

Prepare gremolata: parsley, zest of one lemon and a clove of garlic, you CAN put over food then serve.

As I prefer mashed potatoes seal, but can be served with rice or pasta!

Bon appetite!