Singapore Specials: OPOS Cookbook by Keertikar Alpana Loke
Author:Keertikar, Alpana Loke [Keertikar, Alpana Loke]
Language: eng
Format: epub
Published: 2021-04-27T16:00:00+00:00
9) Oxtail Osso Buco
OPOSChef App Video ID# 7608
Prep:
Marinate 500g small cut oxtail with 1tsp salt
In a PIP bowl, add 1/2C white wine, 1/4C (caramelised tomatoes, caramelised onions), 1Tbsp each (OPOS Ginger-Garlic paste, balsamic vinegar), 1tsp each (oregano, paprika, orange zest), 1/2tsp salt
Recipe:
In a Cookbot, layer as below :
Layer 1 : 1/4C lard
Layer 2 : Marinated oxtail
Layer 3 : PIP on trivet
Close, Click, Menu >> +30 mins>>Low Mode >> Vent Open .
Open once all pressure is released.
Mix PIP sauce with oxtail
Replace/Supplement:
Lard with oil/ghee
Tips:
Serve with saffron risotto.
Avoid thicker cut oxtail
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