Brazed ossobuco with beef marrow and crushed roasted almonds
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 or 2 medallions ossobuco/person
1 cup flour
50 g almonds
1 cup meat stock
2 slices bread loaf
½ spoonful sweet paprika
1 spoonful diced parsley
5 spoonfuls oil
1 sachet saffron optional
Salt to taste.
METHOD
- Lightly toast both sides of the slices of bread.
- Make cuts in the surface of the meat to stop it curling up when cooking; heat a large frying pan on a high flame with the oil and sear the medallions (with bones), which have been seasoned to taste and floured, until golden on both sides; take care when cooking the meat to ensure the marrow does not come out of the middle of the bone.
- Remove the meat from the pan and place it in an oven tray; discard the excess oil from the pan and deglaze the meat juices by adding the water and cooking on a low flame; stir with a wooden spoon to create the stock; remove and set aside.
- Gently roast the almonds in the oven or in a pan; do not grease.
- Grind the roasted almonds in a blender or processor with the toast (cut into small pieces), paprika, saffron and parsley (thickly chopped).
- Add the stock from deglazing the pan to the ground mixture.
- Add the cup of meat stock and the almond sauce to the oven tray; cover with tin foil and bake on a low heat until the meat tenderises and the sauce thickens.
- Serve the ossobuco medallions and the sauce from the cooking with the green risotto (see below) and slices of crusty bread for the browned marrow.
