Italian Braised Beef and Potatoes
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Date: 2024-01-05
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Comments and reviews: 14
miljannyjets
I just made osso buco on Jan 1st for a family lunch. I was actually looking for chef's John from Food Wishes recipes but it only came out today
We made it with gnocchi because we thought it would be boring with potatoes. Now I feel confronted because I trust chef John more than myself when it comes to cooking
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I just made osso buco on Jan 1st for a family lunch. I was actually looking for chef's John from Food Wishes recipes but it only came out today
We made it with gnocchi because we thought it would be boring with potatoes. Now I feel confronted because I trust chef John more than myself when it comes to cooking
reply
driftspecs13
Let it be known from henceforth that Chef John is a Master Baster.
Also, I would have loved to make this with ox tails, but it's probably cheaper to use the beef shank now, since ox tails have for some silly reason become a bougie cut of meat instead of the throwaway cut they used to be.
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Let it be known from henceforth that Chef John is a Master Baster.
Also, I would have loved to make this with ox tails, but it's probably cheaper to use the beef shank now, since ox tails have for some silly reason become a bougie cut of meat instead of the throwaway cut they used to be.
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TimeForTacos
Ok I guess. Sort of making one of simpliest meals to prepare ever overly complicated. Some other root vegetables would be nice. Unnecessary lemon. Bay leaf or a small pinch of dry savory is a better flavor than marjoram or oregano. This meal takes 10 mins to get into the oven.
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Ok I guess. Sort of making one of simpliest meals to prepare ever overly complicated. Some other root vegetables would be nice. Unnecessary lemon. Bay leaf or a small pinch of dry savory is a better flavor than marjoram or oregano. This meal takes 10 mins to get into the oven.
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DonPandemoniac
Even if culinary science can't prove that basting the meat and baptizing the potatoes makes a difference, I know it does. That is the love and soul component of cooking, and every dish benefits from that touch of special attention.
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Even if culinary science can't prove that basting the meat and baptizing the potatoes makes a difference, I know it does. That is the love and soul component of cooking, and every dish benefits from that touch of special attention.
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murasaki9
I love that so much but I absolutely have to have carrots in there too. I'd just take a couple out of the potatoes. Oh, and garlic. A few cloves in there would be great and then you'd have the bread with them. Now I'm hungry.
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I love that so much but I absolutely have to have carrots in there too. I'd just take a couple out of the potatoes. Oh, and garlic. A few cloves in there would be great and then you'd have the bread with them. Now I'm hungry.
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user-oc9vh6bk7z
Greetings from Ontario, Canada Good Ole Fashion meat and taters! WOW! Reminds me of family passed. Thank you Chef John. I Bought a Dutch Oven because of you. What a great investment! Happy New Year my friend.
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Greetings from Ontario, Canada Good Ole Fashion meat and taters! WOW! Reminds me of family passed. Thank you Chef John. I Bought a Dutch Oven because of you. What a great investment! Happy New Year my friend.
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arantxaambriz6026
My husband love your recipes and he finds comfort every time he hear your distinct voice because he knows anything you do is delicious, our first time trying a resepie was the shakshuka
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My husband love your recipes and he finds comfort every time he hear your distinct voice because he knows anything you do is delicious, our first time trying a resepie was the shakshuka
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cdub42
I love it how like 95% of the time when you say something is a proven scientific fact it is not that, then today it totally was. Just another way that Chef John is incredible.
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I love it how like 95% of the time when you say something is a proven scientific fact it is not that, then today it totally was. Just another way that Chef John is incredible.
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fg87fgd
Dear Chef John, thank you, one of my all time favourite dishes, your Osso Bucco could be perfectly accompanied by Gremolata (i. e. chopped parsley, lemon zest, and garlic.
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Dear Chef John, thank you, one of my all time favourite dishes, your Osso Bucco could be perfectly accompanied by Gremolata (i. e. chopped parsley, lemon zest, and garlic.
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Russtastic
We process our cattle and are always looking for something new to do with this particular cut. This seems close to Osso Bucco, but different. It's on the list!
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We process our cattle and are always looking for something new to do with this particular cut. This seems close to Osso Bucco, but different. It's on the list!
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bobwalker9635
I raise my own cattle and my favorite parts are the ends, shanks, neck meat, tail. Steaks are great, but those ends that need some time and moisture, yum.
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I raise my own cattle and my favorite parts are the ends, shanks, neck meat, tail. Steaks are great, but those ends that need some time and moisture, yum.
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paisley293
Add some type of European sausage to take it to the next level! Now get yourself some chunks of sourdough bread and mop up all that juicy goodness!
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Add some type of European sausage to take it to the next level! Now get yourself some chunks of sourdough bread and mop up all that juicy goodness!
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matthewanipen2418
I've had the MST3K Stream on in the background as I watched this vid and I think your spirit animal is Tom Servo. Love you both!
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I've had the MST3K Stream on in the background as I watched this vid and I think your spirit animal is Tom Servo. Love you both!
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Justme77400
I think this would work with oxtail too! This looks delicious! (Actually, at first, I thought the meat was oxtail here)
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I think this would work with oxtail too! This looks delicious! (Actually, at first, I thought the meat was oxtail here)
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