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Ossobuco alla Milanese
"Knochen mit Loch" ist die wortwörtliche Übersetzung von Ossobuco aus dem Italienischen. Dieser Name kommt vom Hohlknochen, der die für dieses Gericht verwendete Kalbshaxe durchzieht. Zubereitet haben wir das traditionelle Schmorgericht im Petromax Feuertopf ft6. -@bbqpit

Recipe

Prep time 30mins
Cook time 2hrs
Yield: Serves or Makes 4
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ingredients

  • 4 leg slices of veal
  • 4 bar of celery
  • 4 carrots
  • 3 onions
  • 3 cloves of garlic
  • 300 ml white wine (dry)
  • 300 ml of veal stock
  • 800 g peeled tomatoes
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tsp Italian Garden of anchovy cabbage
  • 1 Pinch of salt
  • 1 Pinch of pepper olive oil Flour

Method

  • Step 1

    First, the vegetables are cut, which is also the most time-consuming work at Ossobuco. The celery, carrots and onions are cleaned and cut into small cubes. The garlic cloves are also cut into small cubes. The rosemary, the thyme and the bay leaves are tied with kitchen yarn to a bouquet garni, so a bouquet of herbs. This one can later easily remove from the casserole without laboriously rauszufischen all branches individually.

  • Step 2

    When all the cutting work is done, it finally goes to the grill or Dutch Oven. For this recipe we used the Petromax fire pot ft6. So that the pot is protected from the wind, we put it in the Kamado Joe Classic II ceramic grill. The grill is now adjusted to 180 ° C. In the meantime, the leg slices are lightly salted and rolled on both sides in flour. This gives a better browning, but what is more important, the flour provides the right bond afterwards without the flour being tasted. Then bind the calf bone slices tightly with a kitchen yarn. This gives them a grip on the roast and later prevents them from disintegrating when they are removed. If the grill is adjusted and the Dutch Oven is nice and hot, add some oil and put in the leg slices. The leg slices are now fried for 2-3 minutes. Once both sides are browned, take the meat out of the Dutch Oven and put it aside for now.

  • Step 3

    Before the vegetables are roasted, you should see that there is still some oil in the pot. Then you roast the vegetables. First, add the carrots and lightly roast them. Then add the remaining vegetables like celery, onions and garlic. After 4-5 minutes, add the tomato paste and mix everything neatly and put the roast vegetables directly into the white wine. The tomato paste must not burn, otherwise it will be bitter. Now the ceramic grill is converted to indirect heat and the deflector plates are simply placed on the grill under the Dutch oven. Note: If you do not want to prepare the ossobuco in a closed grill, but classic with briquettes on and under the Dutch oven, he can of course do the same , We recommend using Kokoko Eggs from McBrikett because coconut briquettes last longer than beech wood briquettes. Here you should then distribute 14 burnished briquettes on the lid and 7 pieces under the Dutch Oven. The number of briquettes may vary depending on the type of briquette used, wind and outside temperature. When the first alcohol haze has disappeared, add the veal stock and put in the herb bouquet. Then come the roasted leg slices. The possibly leaked meat juice is also included in it and looks that everything is also slightly covered by the liquid. Now comes the lid on the Dutch Oven and you can sit back for at least 1.5 hours. Wind and outside temperature vary. When the first alcohol haze has disappeared, add the veal stock and put in the herb bouquet. Then come the roasted leg slices. The possibly leaked meat juice is also included in it and looks that everything is also slightly covered by the liquid. Now comes the lid on the Dutch Oven and you can sit back for at least 1.5 hours. Wind and outside temperature vary. When the first alcohol haze has disappeared, add the veal stock and put in the herb bouquet. Then come the roasted leg slices. The possibly leaked meat juice is also included in it and looks that everything is also slightly covered by the liquid. Now comes the lid on the Dutch Oven and you can sit back for at least 1.5 hours.

  • Step 4

    Towards the end of the cooking time, you should see that the sauce is not too thick and may burn. If the liquid in the fire pot is too much reduced, simply pour some water or vegetable stock. After a total of 1.5 - 2 hours, the Ossobuco alla Milanese is ready and the sauce has got a really great consistency through the collagen of the leg discs. The meat is now butter-soft and disintegrates by itself. That's the way a good ossobuco must be. Served usually Risotto Milanese with gremolata or creamy polenta.

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