Composition / ingredients
Step-by-step cooking
Step 1:
How to put out beef with vegetables? Prepare the ingredients. Wash the beef shank, dry it and chop it into large pieces. You can take a whole drumstick. I used already prepared parts. Of these, 1.5 kg of meat without bone and 500 g of ossobucco with bone. For this dish, it is better to choose the shanks, since in the process of stewing the meat from them is better boiled. But you can buy any part of the carcass, to your taste.
Step 2:
Wash the vegetables well. Peel the carrots, onions and garlic. Cut the celery, onion and carrot into small pieces. Cut the garlic in half.
Step 3:
Put the prepared vegetables in a blender and grind into a homogeneous puree.
Step 4:
Cut the smoked meat into small pieces. I took 100 g of raw smoked bacon and 100 g of boiled-smoked pork neck. You can do without smoked meats, but with them the dish will taste more interesting and more fragrant.
Step 5:
Heat the olive oil in a frying pan and fry the meat over high heat until golden brown. I note that at this stage we do not bring the meat to readiness, but simply fry it on top, thereby sealing all the juices inside. This well-known culinary technique makes the finished meat juicy.
Step 6:
Put the vegetable puree in a deep saucepan, add tomato paste, smoked meats, salt and pepper.
Step 7:
Pour 200 ml of hot water into a saucepan and bring the vegetable puree to a boil.
Step 8:
Put the meat in a saucepan, pour the remaining hot water so that it covers the meat almost completely, as shown in the photo. At the same time, a little more or a little less water may go away - be guided by your ingredients.
Step 9:
Bring the sauce to a boil, turn down the heat and simmer under the lid for about 2.5 hours, turning the meat over periodically. Serve ready-made stew with vegetables as an independent dish or with your favorite side dish. enjoy your meal!
This is not the first time I cook this dish for family holidays. Due to the long stewing time, the meat becomes very soft, almost falling apart. I cook it the day before the celebration, and warm it up before the feast. During the night, the meat is well soaked in the sauce and becomes more fragrant and softer. Any side dish is suitable for such meat. I usually serve it with baked potato slices, mashed potatoes or boiled rice. Pasta is also suitable.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled bacon - 447 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Beef shanks - 187 kcal/100g
- Celery stalk - 12 kcal/100g
