Ossibuchi con la slow cooker

Letto 20483 volte.

Finalmente sono riuscita a preparare gli ossibuchi come volevo io: carne morbidissima, sapore delizioso, salsina spaziale.

Ossibuchi cotti in slow cooker

Come sempre bisogna partire da ingredienti di ottima qualità, ma voi che mi seguite ormai lo sapete: carne di animali sani e felici, senza antibiotici e OGM, se grassfed (animali nutriti solamente con erba) ancora meglio.

Ho cotto gli ossibuchi con la slow cooker, una pentola elettrica che cuoce a bassa temperatura, che si puo’ lasciare incustodita per ore in tutta sicurezza. Ma prima della cottura nella pentola è essenziale un passaggio in padella.

Vi spiego tutto passo passo.

Ingredienti per 3 persone:

3 ossibuchi alti almeno 1 cm. e 1/2
farina di riso
una grossa cipolla
una grossa carota
1/2 bicchiere di vino bianco secco
aghi di rosmarino senza la parte legnosa
grani di pepe interni (per me pepe bianco)
una foglia di alloro
circa 1/2 l. di acqua pura
3-4 gr. di sale grosso naturale

per far addensare la salsina:
un po’ di ghee (burro indiano senza lattosio)
un po’ di amido di patate

Pulire e tagliare a tocchetti la cipolla e la carota. Farle imbondire in una padella bella capiente con olio evo a fuoco basso. Nel frattempo prendete gli ossibuchi e con un cortello fate tre incisioni ad ognuno sulla cuticola grassa esterna. Infarinarli nella farina di riso e posarli nella padella a fuoco medio per farli rosolare. Girarli ogni tanto fino a quando da entrambi i lati risultino ben colorati. A questo punto sfumare i tre ossibuchi con il vino bianco e far evaporare l’alcool.

Ossibuchi cotti in slow cooker

Ora potete togliere la padella dal fuoco.
Con delle pinze da cucina prendete gli ossibuchi e trasferiteli delicatamente nella slow cooker. Poi versateci sopra tutto il contenuto della padella, dove si sono raccolti gli umori della carne. Aggiungete acqua pura salata in precedenza fino ad arrivare a un po’ meno della metà degli ossibuchi. Aggiungete le erbe e le spezie: rosmarino, alloro e grani di pepe.

Ossibuchi cotti in slow cooker

Chiudete la slow cooker e accendetela al programma low per circa 3 ore. Utile il programma Warm a fine cottura per mantenere la carne al caldo prima di prepararla nel piatto.

Per la salsina filtrare in un pentolino con un passino a maglie strette tutto il liquido rimasto nella slow cooker, aggiungere mezzo cucchiaio di burro ghee e far sciogliere a fuoco basso. Aggiungere setacciandolo l’amido di patate e girare sempre fino a quando comincia un po’ ad addensarsi.

Ho portato in tavola gli ossibuchi con una polentina e verdure saltate accanto, il tutto insaporito dalla salsina spaziale!

Ossibuchi cotti in slow cooker

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Commenti


  1. Finalmente una ricetta con gli ossobuchi seria….seguendo la tradizione. Ciao Francesca,
    grazie per le tue splendide ricette!

    Commento di Fabio

  2. Ti ringrazio Fabio. Erano buonissimi 🙂

    Commento di FrancescaV

  3. Bel piatto, ben fatto e saporito ! un piatto della domenica ! Complimenti !


  4. Ti ringrazio Fabio. Erano buonissimi 🙂


  5. Thank you for this recipe 🙂


  6. This recipe looks delicious!


  7. Are you still posting recipes?


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  10. questo sembra davvero buono!


  11. The food looks great


  12. Thanks for the recipe! Can’t beat a meal in the slow cooker.


  13. Bel piatto, ben fatto e saporito ! un piatto della domenica ! Complimenti !


  14. This was the best! Lovely recipe thanks so much for sharing, would love to see more


  15. Complimenti !

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  20. what other vegetables are there


  21. what other vegetables are there

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  22. can i add potatoes

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  23. can i add potatoes

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  26. Bel piatto, ben fatto e saporito

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  27. Bel piatto, ben fatto e saporito

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  28. very appetizing

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  33. This looks amazing! I will definitely be giving this recipe a try. Thank you for sharing!


  34. Wonderful


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  38. Sembra davvero buono!


  39. absolutely delicious.


  40. Great Dish!


  41. Perfect recipe, much enjoyed!


  42. Questa ricetta sembra deliziosa! Grazie!


  43. Woow! Tried that yesterday night! It was amazing. Thanks for sharing

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  44. Amazing recipe!!!! Shared with my friends!


  45. I am amazed! Thank you for sharing


  46. Wonderful. Keep this coming for us. Looks delicious


  47. Excellent dish! Highly recommend! Thanks!


  48. This food recipe’s diary of yours Francesca is indeed wonderful and helpful, well-detailed and easy to follow, so handy! Love it!


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  53. Want to try this recipe. Thanks.


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  56. That was perfect! I wanna try this for my family.


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  58. Wow! Been searching for it on Youtube. I’m glad you discussed this recipe here. I’ll try it now.


  59. I’m going to try this recipe for a family supper tonight. Thank you very much for sharing this recipe with us.

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  60. Looks so delicious! This is my husband’s favorite recipe.


  61. thank you for this! really appreciate you doing this


  62. thanks for the heads up! will surely take note of this


  63. This is very informative. Thanks for this tips and the cooking guide.


  64. A recipe this great needs to be appreciated. I would definitely try this at home.


  65. This is a must try recipe. If even the looks of it is delicious, how much more when you’re going to cook it. Yummy!


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  73. The food is really pleasing! Very creamy and irresistible. Healthy too!


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  76. This is an absolute must-try recipe. If it looks wonderful, imagine how delicious it will taste when cooked. Yummy!

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  78. This is making my mouth water – yummy


  79. I can imagine that meat just slides off the bone – great looking dish!


  80. Has anyone tried making this – any feedback ??


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  83. Delicious dish, cant wait to make it again!


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  144. This was dull and one-dimensional. I’m not sure if that’s because of the recipe or because it was prepared in a slow cooker, but it lacked taste, did not fill my kitchen with a mouthwatering aroma, and was not particularly noteworthy. My recommendation is to avoid this dish and look for one that is slowly ROASTED. Not worthwhile for such a rare cut of steak. If you’re playing computer games, check out these cheats you can use on some games.

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  145. I cooked this meal for 8 hours the first time. The flavor was wonderful, but the meat didn’t melt in your mouth. The second time, I cooked it for six hours since I believed it was overcooked. In essence, it was the same. The meat felt and tasted overcooked and tough the third time, even though I used bigger pieces of meat and cooked for 4 hours. Therefore, I’m unsure if I’m completely misunderstanding the idea and should boil the beef for LONGER in order to make it more tender. I’m still learning the slow cooker game because I’m new to it. Any ideas on how I can create meat that melts in your mouth? I’m grateful.

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  193. Man, the sauce of this recipe is perfect! It really gives a lot of flavor to the tender meat.


  194. this looks amazing! Will try for sure


  195. Its a really interesting and informative article for me. I appreciate your work and skills.
    Drywall Contractor

    Commento di Serrie

  196. Such a very interesting topic, thank you so much for this!

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