2 large Osso Buco 3 to 4 cm thick
1 large onion
1 parsley root
2 stalks of celery
4 cloves of garlic
5 g salt
Pepper from the mill
½ dl Raps oil
5 dl white wine (Chardonnay)
1 package Chef Ox bouillon
1 can of peeled tomatoes
1 tin concentrated tomato sauce
4 bay leaves preferably fresh
Herbs of your choice:
Thyme, rosemary, basil, french estragon
Pasta Gnocchi, Polenta, Mashed Potatoes, Risotto or White Kidney Beans
Osso Buco sous vide cooking
Procedure without liability:
Prepare the vegetables: Clean and cut the vegetables well in small cubes.
Prepare Osso Buco: Season the meat with salt and pepper. Heat a pan with oil (hot) and put Osso Boco on the pan for 2 minutes on each side and all edges until golden brown.
Prepare the sauce: Shake the vegetables in oil approx. 20 minutes. Pour white wine on and cook the wine for almost nothing left approx. 40 minutes under lid. Add peeled tomatoes and concentrated tomato sauce, boil for a thick paste approx. 15 minutes without lid.
Get it in a bag: When Osso Buco and sauce have cooled down to hand warm, these ingredients come in a solid sous vide bag sealed twice at one end. Add some spices of your choice along with some bay leaves. Suction vacuum seal twice at the other end. Bring the bag to the sous vide tube and let it last for 48 hours at 58 degrees. Make sure that the water in the sous vide tube does not evaporate for the long time cooking. Fill with warm water if it happens.
Drink: The same white wine - Chardonnay - served to the dish. (We did not have anymore, so it became a red wine.)
Hints: Serve a fresh salad to the dish. I chose rosemary, French estragon and mashed potatoes.
Postscript: I have read many recipes with different times and temperatures ranging from 12 hours to 72 hours, and temperatures from 55 degrees to 70 degrees. I chose a Golden Midway 48 hours at 58 degrees. The meat was not tender - almost not to chew. An old bull? The vegetables tasted out of all expectation. I may be allowed to cook the vegetables next time, but the lady in the house will probably have to roast the osso buco in the old fashioned way.
Explanation: Recipes with the short times and low temperatures originate from America, where the bulls are young meat cattle. Whereas long-term and high-temperature recipes are Danish recipes using old-baked dairy cows. - Ending