I would
like to share with you a very tasty meat recipe.
I do not
have much experience in the kitchen so I just wrote everything that I saw.
The amount
of meat and ingredients would depend on how many persons you are cooking for.
Just
estimate the ingredients. Do not put too much. (I know it's not that exact but
I always believe that a good cook can find his way in the kitchen no matter
what).
Here goes.
Ossobucco
(bein
sheiben vom Kalb)
4 pieces
calf leg steaks
Spices
except dill (the normal kitchen spices. You can be imaginative and put in
everything that sounds nice)
Pepper and
salt
Thick
Thread (to bind the meat)
White wein
Water or
vegetable brew (for the brew you can use any clear soup mix,do not use the
cream based ones)
Slivered
Carrots
Celery
stalks slivered
Onions 4
bulbs chopped
Garlic 4 small parts
Vegetable
Oil for frying (or any oil)
Champignons
5-10 pieces
Maggi sauce
(not too much)
Procedure:
(Do all the
pre-cooking procedures : washing meat and vegetables, drying,slicing,etc.)
Bind the
calf legs with thread. Just around the middle part so that the flesh will not
bulge out and separate from the bone when fried.
Pepper and
salt the meat and fry in hot oil.
Fry both sides
for a short time only until both sides loose the red color (approx. 1 minute
pro side)
This is
important to close the meat pores so that the meat juice will remain inside
when being baked.
Arrange
meat on a baking tray, making sure to leave spaces in between.
All the vegetables sliced and placed on a tray with all the meat. Only on the sides, not on top of the meat.
Pour in
water or vegetable brew and wein. Add extra spices( anything you can find in
your kitchen except dill)
Bake 180 celsius-200 celsius for 1 hour and a half. Approx. 45 minutes on each side.
Do not let
it dry. Pour a bit of brew every now and then or scoop the meat juice
on the baking tray and pour on the meat tops.
Finished
when it is soft and tight.
Soft like
the outer third part of palm of your hand
when made into a fist.
Serve with
Italian bread or fried potatoes.