star anis

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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Kecap Manis

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Kecap Manis

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Kecap manis (ketjap manis), pronounced KEH-chup MAH-nees is an Indonesian sweet soy sauce with a molasses consistency and a dark brown color.
Sometimes flavored with garlic, star anise, chili, five spice powder, etc, the sauce is more syrupy than commonplace soy sauce. Sold in most Asian markets, kecap manis can be used as a condiment or marinade for satay’s and grilled meats or as a dipping sauce. Basically just sweetened soy sauce, it is by far the most popular type of soy sauce used in Indonesian cuisine, where it plays a important role in signature dishes, such as nasi goreng, mie goreng, satay, tongseng and semur.
Sambal kecap is a type of sambal dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular for sate kambing (goat meat satay) and ikan bakar (grilled fish/seafood).
Since soy sauce is of Chinese origin, kecap asin is also an important seasoning in Chinese Indonesian cuisine. It is also a staple ingredient in many other traditional dishes of Indonesia.

Kecap manis is also a staple in my kitchen. I use it mainly for my “lazy meal” day’s, when much cooking is not on my list and a simple plate of stir fried vegetables with mushrooms, noodles or rice mixed with kecap manis, garlic and chili is all that’s on the menu for a quick yet satisfying dinner. I usually have both store-bought and homemade kecap manis in the fridge. When a original recipe calls for it, I use the more complex store-bought version which usually contains star anis, garlic and sometimes other flavor agents.
On the other hand, if I prepare a “lazy meal”, the simple home-made version described below suits me better. I’s not a question of quality but rather a personal taste-preference 🙂
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Happy Cooking ! Life is Good !

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P.S.
If you decide to prepare this homemade version of ketsap manis, I highly recommend that you don’t leave the sauce unattended while simmering. If it boils over, the high sugar content makes it a nuisance to clean off the stove 🙂 😦
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mix 2 cup cane sugar with 2 cups soy sauce

bring sauce to a VERY SLOW simmer

while simmering, skim off all foam that rises to the top; cook sauce until it has the texture of syrup, let cool; it will then further thicken to the texture of thick molasses

Kecap Manis

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FO FO (Faux Pho)

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I figure, as long as my soup is made of rich beef or chicken stock, has rice noodles,
fish sauce, herbs and other vegetables in it, I can call it a Faux Pho (fake pho) 🙂
Yesterday evening I felt a craving for noodle soup but had no beef or chicken at hand, so I decided to use finely sliced chorizo instead. The chorizo has a great flavor and it fit in great with the other ingredient’s. I also had some leftover clear oxtail soup in the freezer that came in handy. The soup was very light, flavorful and satisfying. Another great, light, flavorful and satisfying meal that does not break the bank, prepared in less then 15 minutes !

Bon Appetit ! Life is Good !
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FO FO (Faux Pho)

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Preparation:
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add to beef stock star anis, cinnamon bark, chilies , grated ginger and lots of garlic paste, simmer for 10 minutes, check/adjust taste with salt and pepper

add to beef stock star anis, cinnamon bark, chilies , sesame oil, fish sauce, grated ginger and lots of garlic paste, simmer for 10 minutes, check/adjust taste with salt and pepper

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meanwhile, cook rice noodles, drain, rinse with hot water

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add beef broth to noodles, remove and discard solids

add beef broth to noodles, remove and discard cinnamon, chilies and star anis

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add thinly sliced chorizo or other protein of your choice

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add bean sprouts

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add snow peas sprouts

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add finely sliced onion

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add finely sliced chilies

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add scallions and finely sliced chives

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FO FO (Faux Pho)

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FO FO (Faux Pho)

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