There are many ways to celebrate but for this household, the way to celebrate is cooking up a good meal and enjoying it together! (:
And the things to celebrate about might be something as small as doing well for a piece of assignment; or as big as getting a job. But tonight, we celebrated 2 things : the start of my school holidays and the mr coming back to melbourne! hehe Actually I think it’s just an excuse for me to get back in the kitchen (my comfort zone) and cook up something yummy for everyone. (: And so I did!
Went to Footscray market this morning, without having a clue about what I wanted to cook for dinner. This often happens to me haha. Getting inspiration by walking up and down the meats and seafood aisle. and I saw these gorgeous osso buccos that I just had to get them.
These gorgeous things are huge! haha So I bought 2 big ones for the boys and 1 small for me! Personally, I love to cook this over a low heat for at least 2 hours, or until the meat falls off the bone. I think any longer than that, you would actually lose the marrow which the mr would be quite disappointed about. So I say, 2 hours tops!
Let’s do this!
Osso Bucco With Pasta (A Food Made With Love Original)
3 beef/veal osso buccos
2 carrots, chopped
2 celery stalks, chopped
2 tomatoes, chopped
1 onion, finely chopped
4 cloves garlic, fine chopped
1 tbs plain flour, and extra to dust
1 tsp chilli powder
2 tbs tomato paste
1 can (400g) of tinned chopped tomatoes
2 cups beef stock
1/2 cup white wine
2 tsp dried mix herbs
4 tbs of olive oil, and extra to coat
salt and pepper, for seasoning and taste
Pasta, cooked according to the directions on the packet and drained
1. Season the osso buccos with salt, pepper and chilli powder. Rub a bit of olive oil on the meat and coat with plain flour.
2. Heat 2 tbs of olive oil in a deep pan on medium-high heat and sear the meat for 2-3 minutes on each side till nice and brown. Take them off the heat, and set aside.
3. Heat the remaining 2 tbs of oil, and add the onion and garlic and cook till soft and fragrant. Add the carrots and celery and cook for a further 5 mins. Add the chopped tomatoes and tomato paste and stir till well combined.
4. Add the flour and the mixed herbs and make sure you stir till there are no lumps. Add the tinned tomatoes and the wine and allow it to reduce by 1/4 before adding the beef stock. Bring to boil and reduce to low heat. Season with salt and pepper.
5. Place the osso buccos back into the pan and cover to allow it to simmer for 1 hour. Remove the cover and continue to cook it over low heat for another hour (uncovered). The meat should be falling off the bone at this point.
6. Remove the osso buccos and place the cooked pasta in the pan and toss it to coat.
7. Plate it as you like it! I prefer to have my pasta at the bottom and finish the dish with the osso buccos on top! (: of course, don’t forget the thick yummy gravy!
PS: Remember to cook this with enough time to spare, so that your family or loved ones wouldn’t have to wait too long for dinner!
Bon Appetite! (: My mr. enjoying the marrows. hee
So how do you celebrate with your loved ones and friends? SHARE please! Would love to hear about it!