Sunday, 18 March 2012

Classic Osso Bucco

Osso Bucco in Beer

Osso Bucco literally means "bone with a hole". The marrow inside the bone when cooked well becomes fluffy and is considered a delicacy. This cut of beef has a great deal of muscle and therefore it needs liquid for braising.  The liquid you choose can range from stocks to alcohols.  I have chosen beer to give it a twist! You choose the brand you like! This is perfect for a Sunday meal when the schedules are easy going. Mid week this would equally work in a slow cooker, gently simmering, enveloping you with aroma when you arrive home from a busy day.

*6 pieces of Osso Bucco*
2tbsp vegetable oil
flour for dredging
1 each celery stalk, onion, carrot  cleaned, chopped
1/2 red pepper, diced
1 small eggplant, diced, peel on
4 stalk asparagus, ends snapped off
2-3 potatoes, peeled and quartered
1/2cup black olives
3 sprigs parsley chopped, + extra for garnish
1 tsp each garlic powder & black pepper
pinch of pepper flakes
2-3 bay leaves
2 340ml lager or stout beers
4 cups millet or other grain of preference, cooked
Dredge pieces of beef in flour and brown in oil on both sides in a large preheated skillet. Push aside some of the meat and sauté celery, onion and carrot for 1-2min. more.  Add spices and herbs and salt to taste.
Add beer to just below the top of the meat and bring up to a boil. Reduce heat to a bare simmer(#3 or 4) and continue to cook 1hr. Turning meat every 1/2 hr. Place eggplant, potato and pepper into pan, season, cook for 15min more. Add asparagus and continue to cook until meat is tender approximately 30-45min. more. You will know when the meat breaks with a fork. When the vegetables begin to cook they will mix around the pieces of meat.
Meanwhile 1/2hr before Osso Bucco is tender bring a small pot of salted water to a boil.  Add millet and cook until tender, it will have a slight crunch and the water will taste bitter.  This is the outer covering of the grain.  Drain and if not serving immediately use 2tbsp of the meat gravy to moisten the millet to prevent sticking.
*When buying osso bucco, ask the butcher to show you  each piece underneath as sometimes the bone is small on top and  on the underside the bone is very large, yielding a small amount of beef per serving. If you want more bang for your buck look for uniform bone sizes.*
Serve millet over Osso Bucco and distribute the vegetables.
Serves: 6 or 3 hungry men!
Enjoy with love!

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