Brisket Help

Trying to find your osso bucco recipe? I would like to do it in a cast iron dutch oven. Any issue if yiour recipe has tomatoe in it. Keep reading about tomato pastes not doing well in cast iron.

Here is the one I use. It's been forever since I posted it, you may be thinking of someone elses...

It's my understanding that tomato based sauces are not a good idea for freshly seasoned or re-seasoned cast iron only. I have never had a problem in cooking tomato dishes in mine.

Ossobuco con Porcini
Recipe from B. Caggiano, Trattoria Cooking

1 oz dried porcini mushrooms
3 ½ pounds of veal shanks (1” to 2” thick)
2 cups flour
2T butter
3T olive oil
2 stalks celery – diced
1 carrot – diced
1 cup dry marsala
1 cup broth, from veal if you can, or from beef & chicken
1 cup canned Italian tomatoes – strain to remove seeds
salt
pepper
2T chopped parsley

Soak mushrooms in warm water for 20 minutes, strain and save the water. Rinse the mushrooms well in cold water and chop roughly. Strain the water through paper towels to remove any grit. Save 1 cup of the liquid.

Dredge the veal in flour and shake off excess. Heat butter and oil in a large heavy skillet. When the butter foams, add the veal and cook until brown on both sides. Remove the veal, add carrots and celery to the skillet and lightly brown. Return the veal, add the mushrooms, add the wine and cook until the wine is reduced. Add the broth, tomatoes and the strained water from the mushrooms and bring to a boil. Season with salt and pepper, reduce heat to low, cover the skillet with the lid slightly askew. Cook on low for 1 ½ to 2 hours until meat falls away from the bone. Stir in the parsley and serve.