Episode 262 - Pressure Cooker Braised Ossobuco скачать в хорошем качестве

Episode 262 - Pressure Cooker Braised Ossobuco

Ossobuco usually takes hours to braise, but with a pressure cooker, you can get that rich, fall-off-the-bone goodness in just 40 minutes. (Before you ask - yes, you can use an Instant Pot.) Here's how I like to do it: You will need: • 2 pieces veal ossobuco • Salt and pepper • 1 cup onion (white and red, roughly chopped) • 1 cup carrot (roughly chopped) • 1 cup celery (roughly chopped) • 1 cup fennel (roughly chopped) • 1/2 head garlic • 1 tbsp tomato paste • 1/2 cup red wine • 1 cup tomato product (e.g., strained, crushed, or pureed tomatoes from a can) • 1 cup low sodium chicken stock • Bouquet garni: rosemary, thyme, sage • 1 tbsp black pepper • Braising medium (as needed). Braising medium is the leftover braising liquid from prior braises. Whatever you don’t use up as sauce goes into a container and gets frozen. Each time you braise you will likely use some of it in that day’s braise. Just keep combining them together as you go. Adding a little of this to your next braise brings along the past history of your braises, adding a wonderful depth of flavor. Start by seasoning the veal ossobuco pieces with salt and pepper. Heat up the pressure cooker and add olive oil. Sear the ossobuco until beautifully browned - this adds tons of flavor. While that’s going, roughly chop your veggies: onion, carrot, celery, fennel, and garlic. Remove the seared meat and toss the veggies into the pot with a spoonful of tomato paste, stir and cook briefly to build a base. Splash in some red wine, then add tomato product and chicken stock. Drop in a bouquet garni (rosemary, thyme, sage) and a good hit of black pepper. Stir and cook briefly. Put the meat back in and add enough braising medium to get the liquid about 1/2 to 2/3 of the way up the side of the meat, Seal the pressure cooker, bring it to high pressure, and cook for 40 minutes. Let the pressure drop naturally. When the pressure gets all the way down you will be able open the pressure cooker. Pull out the meat and put aside. Use an immersion blender to fully puree the contents of the cooker. Then reduce to a thick gravy. When you are finished reducing you can check the taste and adjust the seasoning (remember, you never season before reduction since it will concentrate the salt and pepper). After that you can arrange each ossobuco on a plate and top with the gravy. A nice accompaniment is to cook some pasta and toss it in the gravy to serve as a sauce. Then enjoy your hearty dinner!