Turkey Osso Buco with Parsley and Rosemary Gremolata



How to Make Ossobuco Turkey

Ingredients

  • Small onion (chopped, not finely)
  • A stalk of celery (chopped, not finely)
  • Carrot (chopped, not finely)
  • 20 grams of dried tomatoes
  • 1 teaspoon tomato paste
  • 1 cup of Spanish red wine
  • Sprig of thyme
  • Sprig of rosemary
  • Cloves of garlic, peeled and chopped
  • Bay leaf
  • Cups of chicken stock
  • Sea salt
  • Black peppercorns
  • Skinned and boned turkey thigh (raw)
  • Flour

Steps

  1. Salt the meat and rub it in.
  2. Pepper the meat.
  3. Sprinkle the meat with flour coating it lightly but completely.
  4. In a deep frying pan (this will be your sole cooking utensil for everything except the noodles) heat some olive oil till it's very hot.Brown both sides of the meat in it.
  5. Once the meat is browned, remove it from the pan.If some of the flour has burned in the pan, wipe away the burnt oil and flour with a paper cloth. Flour almost always burns though, so a consequential removal of burnt residue is virtually unavoidable.
  6. Using the same pan, heat 2 tablespoons of olive oil, salt (lightly) and fry the dried tomatoes, the onion, garlic, carrot and celery pieces in it till they become glassy (of course the dried tomatoes won't become glassy use the onions progress as your barometer for the rest of the vegetables).Add the wine and the tomato paste and then the meat.
  7. When then wine starts to bubble add the broth, both cups and the rosemary, thyme and the bay leaf and cover.
  8. When the fluid begins to bubble/boil reduce the heat.It should boil somewhat throughout the entire cooking process of 1 1/2 to 2 hours. The meat should be very tender after 1 1/2 but, it can be cooked for up to 2 hours if you want to be absolutely sure it's done (larger cuts). Once it's done remove it from the liquid. Keep the meat warm and covered with aluminum foil in your oven-at a warming, not backing heat temperature. Strain the liquid into a metal bowl and use a spoon to press the vegetables squeezing as much of the liquid out of them as possible.
  9. Have a tablespoon of flour at ready at this point for making the sauce.
  10. Set the water on for the noodles and once the water is cooking, cook the noodles (al dente).They should be the very last thing that's ready and when you strain them the rest of the meal should already be on the table, waiting to be served.
  11. While the noodles are cooking, wipe the pan clear of rests and place a healthy tablespoon of butter into the pan and heat it till it bubbles, once it does, put the flour (the tablespoon of flour) into the pan and fry it, while stirring, for a few seconds in the butter.Stir in the strained liquids, the heat should be set high because the sauce must cook vigorously till it thickens, you will have to stir (also vigorously) while it cooks to keep it from burning at the bottom.
  12. Once the sauce is done, keep it hot, slice your meat, place the meat on a metal serving dish and pour some of the sauce over it.
  13. Finished.

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Video

  • To make a less complicated sauce do this:
    • Make a tablespoon of flour paste (flour mixed with water to the consistency of house paint).
    • Strain out your cooking fluid into a cooking pot.
    • Bring the fluids to a boil and add -while stirring- the flour paste.
    • Cook until the sauce thickens.





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Date: 30.11.2018, 16:23 / Views: 65142