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@duta.jago.dagger: code di akhir video #robuxearny #rbxearny

REDUPIN GW DONG
REDUPIN GW DONG
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Saturday 13 June 2026 15:31:06 GMT
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OSSO BUCO PASTA 🍝 This is one of those slow-cooked meals that takes a little time but is SO worth it. You’ll need: • 3 beef osso buco/shanks • Olive oil • 1 onion, diced • 2 carrots, diced • 2 celery sticks, diced • 2 tbsp tomato paste • ¼ bottle red wine • 3 cups beef stock • Pecorino or Parmesan • Basil for Garnish • Salt + pepper • Rigatoni Method: 1. Season the beef generously with salt and pepper. 2. Heat a large oven-safe pot over medium-high heat and sear the beef until deeply browned. Remove and set aside. 3. Add the onion, carrot and celery to the same pot and cook until softened. 4. Stir through the tomato paste and cook for another couple of minutes. 5. Pour in the red wine and beef stock, scraping up all the flavour from the bottom of the pot. 6. Return the beef to the pot, making sure the liquid comes most of the way up the meat. 7. Cover and place in a 175°C oven for around 2 hours, checking every 30 minutes towards the end. You want the beef tender and falling apart. 8. Remove the beef and shred the meat, keep the bones/marrow for garnish. 9. Cook your rigatoni, then toss it through the rich osso buco sauce and shredded beef. 10. Finish with plenty of freshly grated Parmesan or Pecorino and basil on top. 🤌🏼 The ultimate slow-cooked comfort meal 🤎 Made with @OUR COW beef — use ALISON50 for $50 off your first box 🥩
OSSO BUCO PASTA 🍝 This is one of those slow-cooked meals that takes a little time but is SO worth it. You’ll need: • 3 beef osso buco/shanks • Olive oil • 1 onion, diced • 2 carrots, diced • 2 celery sticks, diced • 2 tbsp tomato paste • ¼ bottle red wine • 3 cups beef stock • Pecorino or Parmesan • Basil for Garnish • Salt + pepper • Rigatoni Method: 1. Season the beef generously with salt and pepper. 2. Heat a large oven-safe pot over medium-high heat and sear the beef until deeply browned. Remove and set aside. 3. Add the onion, carrot and celery to the same pot and cook until softened. 4. Stir through the tomato paste and cook for another couple of minutes. 5. Pour in the red wine and beef stock, scraping up all the flavour from the bottom of the pot. 6. Return the beef to the pot, making sure the liquid comes most of the way up the meat. 7. Cover and place in a 175°C oven for around 2 hours, checking every 30 minutes towards the end. You want the beef tender and falling apart. 8. Remove the beef and shred the meat, keep the bones/marrow for garnish. 9. Cook your rigatoni, then toss it through the rich osso buco sauce and shredded beef. 10. Finish with plenty of freshly grated Parmesan or Pecorino and basil on top. 🤌🏼 The ultimate slow-cooked comfort meal 🤎 Made with @OUR COW beef — use ALISON50 for $50 off your first box 🥩
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