Category: Beef

Ossobucco alla Milanese – Italian Recipe from Milano

Ingredients (2 servings):

  • 2 cross slices of veal shanks, about 4 cm thick, with the bone in the middle
  • 1 large onion
  • a few tablespoons olive oil
  • 100 ml white wine
  • 2 tablespoons rye flour
  • 50 b butter
  • 250 g button mushrooms
  • 1-2 sprigs of rosemary
  • 1 lemon for its rind
  • 1 bunch of parsley leaves
  • 2 garlic cloves

Preparation method:

  1. Cut the onion into slices.
  2. Halve the mushrooms.
  3. Heat half of the oil in a large frying pan and fry the sliced onions until caramelized and golden.
  4. Pour in the wine and cook until the wine is evaporated and then turn off the heat.
  5. Cut the skins of each veal shank slice in 3 places, so it doesn’t squeeze the meat when frying.
  6. Heat the rest of the oil in another frying pan, add the veal shanks and fry 2-3 minutes without moving them.
  7. When golden brown, flip them and fry them on their other sides for 3 more minutes.
  8. Remove the meat from the pan and set aside. Add the litre of stock and deglaze the pan.
  9. Transfer the ossobucco slices to the pan with fried onions, together with the rosemary sprig, and the deglazed liquid from the other pan. Season with salt to taste and cook for about 20 minutes.
  10. In a smaller, pancake pan add the flour. Heat up by keep stirring until the flour is browned but not burned.
  11. Add the halved mushrooms and cook for 20 more minutes, until the meat is soft and detached from the bone.
  12. Meanwhile, prepare the gremolata:
  13. Chop the parsley.
  14. Chop the garlic cloves.
  15. Grate lemon’s rind.
  16. Add to a smaller bowl the chopped parsley, chopped garlic, grated lemon rind and 2 tablespoons of olive oil. Mix them well together to emulsify a bit.
  17. Serve the ossobucco slices with their mushroom sauce and top it with a spoonful of gremolata.

Tripe Soup – Romanian Recipe

   Tripe Soup - Romanian Recipe   Tripe Soup - Romanian RecipeIngredients (12-15 servings) :

  • 1,5 kg beef tripe cleaned and precooked
  • 2 slices of beef shank
  • 500 g heavy cream
  • 6 egg yolks
  • 100 g pickled red bell peppers
  • 4-5 teaspoons vinegar
  • a big garlic bulb
  • 4 big onions
  • 3 large carrots
  • 1/2 celery root
  • 4-5 bay leaves
  • Black peppercorns and salt to taste


Preparation method:

  1. Place the tripe pieces and beef shanks in the boiling water in the pot/kettle. If the tripe is not precooked, you should cook it first 15 minutes, discard the water and slice them into 1 cm slices.Tripe Soup - Romanian Recipe
  2. Clean the onions but leave them a piece
  3. Add to the boiling soup the bay leaves, cleaned carrots, celery and onions. Add salt and pepper to taste.Tripe Soup - Romanian Recipe
  4. Let it cook for about 2 hours until the tripe is cooked and tender.Tripe Soup - Romanian Recipe
  5. Meanwhile, chop the garlic. Slice thinly the pickled red bell peppers.Tripe Soup - Romanian Recipe
  6. When the tripe is cooked remove the pot/kettle from the fire.
  7. In a bowl, whisk together the egg yolks and the heavy cream until homogeneous. Add to the bowl the chopped garlic and give it another whiskTripe Soup - Romanian Recipe
  8. Add to the soup pot – removed already from the fire – the egg-cream-garlic mix and the bell pepper slices.
  9. Stir them all together and let it rest for 10 minutes for the aromas to intertwine.
  10. Serve the soup while still hot and decorate with parsley leaves.

Veal Sirloin with Panfried Brussels Sprouts – Recipe

This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

Ingredients (4 servings):

  • 4 slices veal sirloin
  • 500-600 g Brussels sprouts
  • 150 g butter
  • 4 garlic cloves
  • salt and pepper to taste
  • 1-2 teaspoons grape-seed oil or other neutral taste oil
  • 100 ml dry red wine

Preparation Method:

  1. Spread some oil over the sirloin slices, salt and pepper them. Leave them for 10-20 minutes.
  2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
  3. Slice the garlic.
  4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry them for about 10 minutes over medium-low heat, until that side is golden. 
  5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
  6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
  7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
  8. Lower the heat to low, put back the veal slices in their pan and place about 1 tablespoon of butter over each slice.
  9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
  10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
  11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.