Hello, beautiful people! Welcome to Paulina Cocina . Today we're bringing you a recipe that's headed straight into the "epic dishes to share" category: ossobuco al disco .
This is one of those meals that makes you feel like the king or queen of the country kitchen. The best part is that you don't have to be a professional chef to make it spectacular.
Plus, the great thing about this recipe is that you can make it all while chatting with friends, enjoying the outdoors, and even sipping on some mate or a beer.
Ready? Get out the plow disc, get comfortable, and prepare to enjoy a dish full of flavor, history, and a touch of homey magic. It's one of those preparations that brings with it the ritual of waiting, sharing, and slow enjoyment, because cooking on the plow disc is also an experience for all the senses.
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About the Osobuco to the album
Osso buco al disco is a recipe that combines tradition, flavor, and affordability. This cut of meat, extracted from the lower part of the cow's legs, is known for its marrow (the famous "caracun") and for being one of the most affordable.
If we cook on a disc, as we saw in other recipes like the one for chicken on a disc , the food acquires a smoky flavor and a tender texture that melts in your mouth. This cooking utensil is ideal for outdoor gatherings or simply for enjoying a tasty and comforting meal.
Plus, it's our favorite kind of food because it cooks itself, without much intervention, leaving you more time to enjoy the process and watch the fire work its magic. There's no excuse not to try it!
History of ossobuco: from Italy to the Argentinean disc
Ossobuco has Italian roots, where it's primarily cooked in stews like "ossobuco alla milanese." In Argentina, we've adapted it to the plow disc , a cooking method born of rural ingenuity.
- Old seed drill discs were transformed into cooking tools over the fire, and today they are synonymous with gatherings, friends, and good food.
This dish is an example of how culinary traditions evolve and are enriched by adapting to the environment and making the most of available resources. Cooking on a disc is as much a part of Argentine country culture as the barbecue, and with every turn of the spoon and every sizzle of the fire, we feel that deep connection to our roots.
What makes ossobuco special?
- Bone with marrow : The marrow in the center of the ossobuco not only provides a unique flavor, but is also perfect for spreading on toast. It's like a little treasure hidden in each serving, that special touch that gives the dish character.
- An economical cut : Ideal for those looking to save money without sacrificing flavor. Osso buco is one of those cuts that proves you don't have to spend a fortune to eat like a king. The key is slow cooking, which brings out the best in this meat.
- Versatility : Although the disc is one of the most popular shapes, this cut can also be cooked in the oven or in stews. It's an all-rounder that always delivers great flavor, no matter the cooking technique.
5 tricks for a perfect ossobuco
- Control the heat : Keep the heat low for even cooking. High heat can burn vegetables and dry out meat, while low heat allows everything to cook slowly.
- Strong searing : Browning the ossobuco thoroughly at the beginning ensures flavor and juiciness. Don't skimp on this step; it's what will give the dish its incredible taste.
- Uniform size : Cut potatoes and carrots the same thickness so they cook evenly. This way, you avoid some parts being raw while others fall apart.
- Don't stir : Let the ingredients cook without mixing them too much to preserve their shape and texture. This also allows the flavors to remain well defined.
- Fresh herbs at the end : Adding fresh parsley or basil at the end enhances the flavors. You can also try other herbs like thyme or rosemary if you want a different touch.
Variations of ossobuco al disco
- Osso buco al disco with red wine : You can replace the white wine with red wine for a more robust flavor. Ideal for those who enjoy more intense and deeper flavors.
- Osso buco al disco with potatoes and sweet potatoes : Combine potatoes with sweet potatoes for a sweet touch. This flavor combination is perfect for those looking for a balance between savory and sweet.
- Osso buco al disco a la criolla : Add spices like cumin, paprika, and ground chili for a truly Argentine style. This gives it a spicier, more characterful flavor profile.
How to choose the perfect ingredients for ossobuco al disco?
- Osso buco : Look for cuts with good bones and meat with marbled fat, which adds flavor. Fat is key to making the preparation juicy and ensuring the meat is tender.
- Vegetables : The flavor is based on the combination of onion, bell pepper, carrot, and potato. Choose fresh, large vegetables so they can withstand prolonged cooking.
- White wine : It adds acidity and balances the flavors; homemade is even better. You can also try sparkling wine if you want a different, fresher touch.
Recommendations for making ossobuco for the first time
- Read the entire recipe before starting to avoid forgetting any important steps. Keeping the steps clear will help you avoid surprises and enjoy the process more.
- Organize your ingredients before you start cooking. Having everything ready and at hand makes the experience much smoother and prevents you from having to rush around in the middle of cooking.
- Keep the heat low : Patience is key to ensuring tender ossobuco. Remember that slow cooking always gives better results for this type of recipe.
Frequently asked questions about ossobuco on a disc
Can I use another cut of meat? Yes, you can use cuts like chuck or roast beef, although the characteristic flavor of ossobuco is in its marrow. However, any bone-in cut will work well and add that special touch.
What should I do if I don't have a plow disc? Use a large cast-iron pot or heavy saucepan, although the smoky flavor will be different. You can also try it on a grill with a heavy-duty griddle; the important thing is to maintain good heat control.
How long does it take to cook ossobuco on a disc? Between 1 and 1.5 hours, depending on the size of the cuts and the thickness of the potatoes. If you like it even more tender, you can extend the cooking time and let the meat cook even more slowly.
Go ahead and make this ossobuco al disco at your next get-together! You'll wow everyone with a dish full of flavor, history, and tradition. Plus, you'll find the experience of cooking outdoors, with time and good company, is priceless. 🌟
House tip, before you start 🍽️ There's no better way to enjoy ossobuco al disco than with good homemade no-knead bread and a classic sauce, like this Argentinian chimichurri . Here it is...
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Osobuco recipe to the album with white wine
Yields : 6 servings
Preparation time : 20 minutes
Cooking time : 2 hours
Ingredients
- 4 slices of ossobuco
- 2 medium onions
- 1 Red belling
- 2 Carrots
- 4 medium potatoes
- 2 garlic cloves
- 1 cup of white wine
- 1 cup of canned tomatoes
- 1 cup of water
- Salt and pepper to taste
- Sealing oil
- Optional : A few sprigs of fresh thyme or rosemary for an extra touch of flavor.
How to make ossobuco on a disc? Step-by-step recipe
- Peel the potatoes and cut them into 1 cm slices. Cut the onion into strips, the bell pepper into thin slices, and the carrot into thin slices. Chop the garlic. Set aside.
- Place the disc over direct heat, add the oil, and heat thoroughly. This step is key to sealing the meat and ensuring spectacular browning.
- Place the ossobuco slices on the hot disc and brown them on both sides. Remove and set aside.
- On the same plate, add the onion, bell pepper, and chopped garlic. Cook until tender, stirring constantly to absorb the ossobuco juices.
- Add the white wine and let the alcohol evaporate, while scraping the juices that stick to the bottom of the disc.
- Place the ossobuco slices on top of the sautéed vegetables. Add the carrots and potatoes around the meat.
- Cover everything with the tomato preserves and water. Add the sprigs of thyme or rosemary, if using. Season with salt and pepper. Make sure the liquid barely covers the meat.
- Cover the disc and cook over low heat for 1 to 1.5 hours, or until the potatoes are tender and the ossobuco meat falls apart easily.
- Serve with fresh bread. Don't forget to use the ossobuco marrow to spread on the bread. Pure glory.
