Osso Buco, Osso Buco Bulalo

Osso Buco, Osso Buco Bulalo
Osso Buco, Ossobuco Bulalo. Ossobuco is an Italian braised, slow cooked veal shanks. For my version I used saw cut beef shanks or bulalo. Saw cut beef shanks are available in most supermarkets. The beef shanks slices are coated with cornstarch and browned on both side to seal in the flavors, before stewing with the braising ingredients which include red wine, lemon and orange rind and thyme. The used of these ingredients especially thyme are not that common in Pinoy cooking, the flavor and aroma of the dish may be strange especially to those who have never use these ingredients before. Never the less the dish is great, very rich in flavors some what is similar to mechado.

Ossobuco Bulalo is the first of my Celebration’s Recipes recommendations for the coming holiday season. I have started the practice last year (Click here to see those recipes) and for this year I wanted to start it earlier this is to give the readers a change to trial cook the recommended dish those giving way for corrections or adjustments. This will also give the readers more choices on what to cook for the coming holiday.

Ingredients

1 kilo beef shank, saw cut into 2” thick sections
1/2 head garlic, chopped
3 medium size onions, chopped
6 medium size tomatoes, de-seeded, chopped
3 stalks celery, chopped
2 medium size carrots, chopped
1 tsp. dried thyme
1 tsp grated lemon rind
1 tsp. grated orange rind
1/2 cup fresh orange juice
1 tsp. sugar
1 cup red wine
3-5 pcs. bay leaves
1 cube beef bouillon
2 tbsp. butter
1/2 cup corn starch
cooking oil
salt and pepper

Cooking procedure:

Osso Buco, Ossobuco Bulalo - Cooking Procedure

Dust beef shank with salt and pepper and dredge with cornstarch. In a big sauce pan heat 2-3 tbsp of cooking oil and butter, brown beef shank slices on both sides and keep aside. On same sauce pan sauté garlic, onion and tomato until translucent. Add in carrot, celery and 2-3 cups of water, bring to a boil. Add in browned beef shanks, beef bouillon, wine, orange juice, sugar, lemon rind, orange rind, dried thyme and bay leave. Cover and simmer at low heat and stirring occasionally for 2 to 2 1/2 hours or until beef shanks are tender, meat starts to fall off from the bones and the broth has turned into chunky thick sauce. Correct seasoning if required. Serve hot.

See other related bulalo recipes:

Bulalo, Sinigang na Bulalo
Cebu Pochero, Bulalo
Asado Bulalo, Beef Shank Asado
Bulalo

Comments

  1. AnonymousDecember 3, 2009 at 4:29 PM

    manong, ag-post kan iti recipes para CHRISTmas. we will be waiting..

    thanks.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more