Tuesday, February 8, 2011
Crockpot Osso Bucco and Risotto
I had to think about this for a bit. I had never (and still have not really) made a traditional Osso Bucco, but from what I have discovered, it seems that it is a dish that varies from person to person and place to place.
After I got my crockpot, I thought to give my hand to this attempt again. Cooking this cut of meat in the slow cooker (or slowly on the stove) makes it amazing, you do not need to use a knife to cut it, and it literally melts in your mouth.
So, quite often now I will buy this cut of meat and create another meal with it.
On Sunday night, I made another creation which my husband loved so much, he literally inhaled it and did not even have a moment to tell me how much he loved it until it was gone!
So, I figure, if he loved it that much, I would have to share my recipe with you.
Usually, I put a lot more ingredients (veggies) in, but I kept it really light this time and using the cabbage was amazing because it literally dissoled and added to the taste of the juice.
I also served it over a sort of risotto which just married the flavours up perfectly.
I hope you will love this as much as we did!
Happy Cooking, Happy Eating!
Osso Bucco beef cut pieces
2 medium onions, diced
3 cloves garlic, diced
1/4 head of cabbage, diced finely
1 zucchini, quarterd and sliced in bite size piece
1/2 tsp chicken powder
2 TBSP garlic powder
Pepper and salt to taste
1/4 cup water
1 TBSP ketchup
1. Combine everything but the meat together, "dig a hole" and put the beef in (season separately with garlic powder, salt and pepper). Put crockpot on HIGH, and cook for 4 hours.
When making the Risotto, you really can not leave it and stir almost constantly.
2 cups orzo pasta
1 TBSP butter
1 tsp vegetable oil
1/2 tsp chicken powder
1/4 tsp garlic powder
3 cups water
1. Melt butter together with oil to prevent the butter from burning. Add the orzo and toss well to cover all pasta with the grease. Add the chicken and garlic powders and mix in well.
2. Add 1st cup of water and stir until all the water evaporates, the risotto will start getting sticky. Add second cup of water and keep stirring until water has evaporated. With the third cup of water, add it a little at a time "feeling" the texture of the risotto. Keep adding water and stirring well until the orzo is cooked through. Then keep stirring until it becomes rather dry; it will be really quite sticky by now so ensure you are stirring well and nothing is getting stuck to the bottom of the pan, which will burn.
Serve with the osso bucco, place a bed of risotto in a large bowl and cover with the meat and vegetable. Ladle the drippings over the dish.
This is a very hearty meal and will serve 2 to 4 people.