Beef soup on beef tank (osso buco) with gratin herbs

Ingredients for Beef soup on beef tank (osso buco) with gratin herbs

Instructions for Beef soup on beef tank (osso buco) with gratin herbs

To prepare the Beef soup on beef tank (osso buco) with gratin herbs recipe, please follow these instructions:

Make some cuts in the fat edge of the ossobuco pieces all around. Brown the meat on a dry, hot pan. Heat the tomato pie in a spacious pot and bring the browned meat in it. Pour the cold vane so the meat is covered. Put the pan over at low heat. When the contents start boiling, grease and cloudiness are shaken with a saucepan. Salt is added and the soup is foamed again. Then the red wine is added.

Make a spice paste by adding thyme, bay leaf, peppercorns and juniper berries into a coffee filter. Close the filter with a little cotton cord and put the bag down in the pan. Let the soup boil until the meat is tender - approx. 1 1/2 hour.

Arrow onions, peel carrot and celery. Cut all vegetables into the tern and brown them in oil in a very hot, tied pot. Bring vegetables to the soup for the last 1/2 hour. Then take the vegetables with a casing. Put them in a bowl and save them later in the recipe.

The ossobuco is also taken up and the meat is cut first from the leg, then in small terns, so that they can lay on a tablespoon. Cut possibly. Tendons and fat from. The marrow in the leg can be taken with a spoon - put it in the bowl of the vegetables.

The soup is sown and smoothed. With a little Maizena touched in cold sherry or water. The soup is seasoned with salt and pepper. Add the finely chopped meat.

Mash the vegetables and the marrow with a whip and taste with salt and pepper. Shake the bread under the grill in the oven (or on toaster) on one side. Then spread the vegetable cheese on the raw bread sides and sprinkle with parmesan cheese. The herbs are gratinated in the oven until they are light brown and served to the hot soup.

It is my experience that the herb mix can taste very sweet, so it may be a good idea to add something bitter or sour like sprouts of lemon peel, thyme, lemon juice. I have also tried to make the bread with mozzarella cheese instead of parmesan cheese - it also tastes good.

tips:
Boil if necessary. The soup the day before. Then stiffens the fat when the soup is cold and it is easy to remove.