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Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please ………. 🙂
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Bon Appétit ! Life is Good !
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Crispy Noodle Pillow

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche. 🙂
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: Cut red onions into fine slices, add apple cider vinegar, bay leaves, grd gloves, Mexican oregano, cumin, galic paste, kosher salt and chili flakes

: mix well, marinade overnightt

: Yucatan Cebolla En Escabeche

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 2 thick slices of veal shank

: carrots, celery root, carrots, onions, red wine,

: hoi sin sauce, dark soy sauce, sriracha

: gloves, star anis, bay leaves, oregano, parsley, chives

: dredge the veal in a/p flour seasoned with black pepper and kosher salt to taste, saute the veal and the veggies with garlic paste and grated ginger in peanut oil until the veggies have caramelized and the veal has browned

: add 1 qt of red wine, kosher salt, the seasoning sauces and the dried herbs to taste

: add 1/2 qt of tomato passata

: bring to a simmer, cook until meat is tender but NOT falling apart

: Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: saute 1 1/2 cup cooked, dry noodles in 2 tblsp clarified butter, season with white pepper and kosher salt to taste, when crispy, repeat on other side

: Crispy Noodle Pillow

: top with osso buco

: nape with sauce, top with pickled onions and pickled chilies (optional)

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Yucatan Cebolla En Escabeche

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Beef & Pork Stew with Sausages, Potatoes, Spätzle and Veggies

MooDonna

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I LOVE soups and stew of any kind, but served from a pretty serving dish like this will bring even the most simple soup or stew to a higher level 🙂
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Bon Appétit ! Life is Good !
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Click here to read about ARROGANCE & NARCISSISM OF THE HIGHEST ORDER ? on ChefsOpinion

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: simmer 5 lbs bone-in pork (use the part you prefer for soup), 2 lbs boneless beef (use the part you prefer for soup) in 5 qt of water, lightly seasoned to taste with kosher salt, sriracha, grated garlic and ginger, until the meat is tender but not falling apart; (check the meat individually for doneness), during the simmering, remove the foam from the top frequently to ensure a clean/clear broth

: after you remove the meat from the soup, there should be 3 qt of stock left – if not, adjust accordingly

: remove the bones from the meat, cover with kitchen paper so the top does not dry out while cooling down before cutting into bite-size pieces, cut 6 ea sausages of your choice into bite size pieces (here I used German bratwurst)

: 1 ea small white cabbage, 2 ea onion, 2 ea tomatoes, 1 ea red and yellow peppers, 1 lb carrots

: 1,5 lbs cooked potatoes

: add the carrots and onions to the soup, simmer until the carrots are soft

: add the rest of the veggies and the potatoes

: add the the meat, sausages and 1/2 cup chopped parsley, cilantro or chives (or a combination there-off)

: bring to a simmer, remove from heat, check/adjust the seasoning, heat 10 oz of pasta of your choice (here, I used spätzle); serves six main courses

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

: MooDonna

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MooDonna

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Pork Nirvana – “Schweinebraten Mit Kartoffelsalat & Bratensaft” – (Roast Pork With Potato Salad & Jus)

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words – Pork Nirvana. 🙂

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Bon Appétit ! Life is Good !
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Click here to see what happened to this particular Knuckle
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Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cut the knuckle off the butt, use for another dish (see link on this pge)

: remove the meat from the bone towards the middle of the butt

: turn to the other side of the butt, repeat.; pull out the bone, roast together with the butt for the jus

: boneless butt without the knuckle

: score the skin halfway through the fat, either lenghtwise or cross wise

: season liberally with kosher salt, and white pepper to taste

: place on a rack over a drip pan filled with 2 cup water

: cook the pork at 375 F until an instant thermometer reads 155 F at the center / thickest part of the roast , remove the roast to a clean rack to rest for 15 to 30 minutes before carving: (the carry-over heat should take the temperature to 162 F in about 15 minutes; (162 F is my personal preference for pork to be served)

: please note that at this point, there is still un-rendered fat between the meat and the crisp skin (again, this is a personal preference)

: there should be about 1 cup of pork jus at this point (adjust with more stock or by reducing the jus at this point)

: add red wine or white wine according to your taste (I used 1 cup jus to 1 cup wine)

: strain, then thicken LIGHTLY with a cornstarch slurry, check / adjust the seasoning

: cut the roast as thick as you prefer, serve each portion with a few strips of crisp skin (chicharon)

: oh my………..

: nice and juicy………………

: drizzle with a bit of jus, serve with potato salad and mustard of your choice and / or grated horseradish

: Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

: Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

: Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

: Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

: Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

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