osso buco

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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Click here for more Veal on ChefsOpinion
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Click here for more Noodle Pillows on ChefsOpinion
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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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Bulalo (Kansi) Beef Marrow Bone Soup

Beef Marrow Bone

The first time I had the pleasure to eat this soup I fell in love with it. It was at “Pistang Filipino”, an open air arts and craft center in Manila. (Little did I know then (1974), that a few years later I would be living next door for nearly five years). However, during my first visit, a couple of friends and I went there to have a proper, traditional “Pinoy” dinner. It turned out to be one of the best meals in my entire life. Pancit sotanghon and pancit bihon, huge grilled prawns for $1 a piece, kare kare, adobo, lechon, sisig, sinigang, bulalo and a whole lot of other wonderful dishes, all spread out on a huge buffet. There were woven bamboo plates with palm leaves to put your food on and coconut shell spoons for the soups. Most of the food was eaten using one’s fingers as utensils. Lined up along one wall were water containers with spouts to facilitate hand washing before and after the meal. The food and entertainment (tinikling , traditional Philippine folk dancing) was superb and to this day I remember almost every minute of that evening. Years later when I lived next door, I went there once or twice a month, mainly for the bulalo . However, I quickly became less enthusiastic about the tinikling. While beautiful to watch, its accompanying music, which was always played at maximum levels, kept me awake many a night until the wee hours 😦
Such is my love for bulalo that until this day I prepare it at least once a month. I mostly use thick sliced shank (osso buco), but when available, I buy a whole leg bone and have the butcher cut it into 4 pieces, 2 of which I use at once and 2 which I freeze for the next going of bulalo or any other beef soup.
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Bon Appétit ! Life is Good !
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Click here to watch a video of Tinikling
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Bulalo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 2/4 of a whole beef leg bone

: blanch the bones once in plain water, drain, cover again with cold water, bring to a slow simmer, season lightly with kosher salt and black pepper

: simmer bones until meat and collagen are very tender but NOT falling apart, you should have about 2 qt stock (if not enough, add water; if too much, simmer until 2 qts remain

: remove bones from stock, strain stock

: remove all meat, collagen , and bone marrow, set aside

: add 1 small head of quartered white cabbage, simmer for 4 minutes

: add 3 bunch baby bok choy, 5 ea halved cherry tomatoes, 2 ea quartered corn on the cob, 4 ea stalks of sliced scallions, simmer 2 more minutes, remove from heat

: add 1 tblsp patis (Fish Sauce), check/adjust seasoning

: to serve, sprinkle with fried shallots (optional) serves 2

: serve bulalo with plain steamed rice

: top rice with veggies, beef, collagen and marrow

: top with beef stock

: Bulalo

: bulalo – madam’s favorite too………

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Pork Shank’s & Lai Fen In Garlic/Ginger Broth

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Usually we use this cut of the animal to make Osso Buco (originally done with veal shanks), but I love me a hearty soup more than anything else, so I decided to prepare this dish with some pork shanks my friend Curtis dropped off last time he came to visit. Great, simple dinner, bursting with flavor and texture 🙂
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Bon Appetit ! Life is Good !
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Pork Shank’s & Lai Fen In Garlic Ginger Broth

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Preparation :
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simmer pork shank’s in stock seasoned with star anis, cinnamon, garlic paste, black pepper, salt and grated ginger until tender but NOT falling apart

meanwhile, blanch green beans and cook lai fen pasta (rice flour bucatini)

add beans to soup

add diced peppers, onions and lap cheong (chinese sausage), check/adjust seasoning

add diced peppers, onions and lap cheong (chinese sausage), simmer two more minutes, check/adjust seasoning

add lai fen to serving bowl

to serve, top noodles with meat, vegetables and broth, sprinkle with chopped cilantro

Pork Shank’s & Lai Fen In Garlic Ginger Broth

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” Osso Buco “

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Poor people who go through life saying : Food? Yeah , whatever. 😦

Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.

Bon Appetit ! Life is Good !
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” I read this half- assed article by a very prominent and famous TV chef…”

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Slow Roasted Teriyaki “ Osso Buco ”

Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.

Bon Appetit ! Life is Good ! . .