Slow-cooked Beef Ossobuco In Red Wine By Chef Raphael – H&S Father’s Day Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
It’s Father’s Day this Sunday, so why not prepare Chef Raphael’s Slow-cooked Beef Ossobuco In Red Wine? Ossobuco is an Italian favourite that literally translates to ‘bone with a hole’. This traditional meal is prepared using veal shanks but can also be made using beef shanks. Try out our Chef Raphael’s hearty beef ossobuco recipe that is amazingly delicious and we promise the fathers are going to be extremely pleased!! Wishing all the dads out there a Happy Father’s Day from Chef Raphael & H&S Magazine!
Chef Raphael – Bringing The Culinary Experience To Your Home
SLOW-COOKED BEEF OSSOBUCO IN RED WINE
SLOW-COOKED BEEF OSSOBUCO IN RED WINE
Serves 6
Prep Time: 10 minutes
Cooking time: 90 minutes
INGREDIENTS
6 large ossobuco pieces
Cooking oil
2 large onions
350g celery, diced
100gm mushroom (optional)
400g cubed carrots
6 garlic cloves
2tbsp tomato paste
500ml red wine
4-5 thyme sprigs
Salt and pepper
2-3 tbsp cornflour
METHOD
STEP 1
Season your meat generously with salt and pepper on both sides.
STEP 2
With the heat on high, add little oil to a large pot, and when the oil starts to smoke, gently place the meat pieces without overlapping them and allow to brown. If all the pieces can’t fit on the pot, cook them in batches.
STEP 3
When the first side is browned, turn the pieces and cook the second side. Remove from the pot and place onto a plate, then repeat the procedure with the second batch making sure the pot is hot.
STEP 4
When done with the meat, reduce the heat then add the onion, carrots, celery, garlic and about 3 tbsp. of oil. Cook the vegetables until they start to brown evenly, making sure to stir to avoid burning on one side.
STEP 5
Add the mushrooms(optional) and add the tomato paste and stir into the vegetables and if the vegetables start to stick, add little water to avoid it.
STEP 6
Return the meat to the pot and add the red wine to the pot, enough to cover the meat. The wine will deglaze the pot and dissolve all the browning stuck on the pot. Season the stew with salt and pepper then add the thyme sprigs.
STEP 7
Stir and bring to a boil then reduce the heat and allow to simmer while covered for about 60-90min or until the meat is tender and falls off the bone. Make sure to taste and adjust the seasoning.
STEP 8
Add more water to increase the amount of gravy while cooking, stirring occasionally.
STEP 9
To make the gravy thicker, dissolve the cornflour in a little cold water then add to the stew a little at a time stirring before adding more to see if the gravy thickens.
STEP 10
Taste and adjust the seasoning by adding little sugar if it’s tart to balance the flavours.
Serve Hot With Mashed Potatoes Or Rice With A Side Of Vegetables!
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