Beef

Osso buco-style braised beef with roasted marrow bones

Name: Osso buco-style braised veal with roasted bone marrow recipe
Yield: 4
Ingredients: 1.2kg boneless beef chuck, trimmed, cut into 10cm pieces; 80.00 ml extra virgin olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery, finely chopped; 40.00 ml tomato paste; 400g can crushed tomatoes (we used Mutti Polpa finely chopped tomatoes); 250ml white wine; 500ml beef stock; 4 thyme sprigs; 1 bay leaf; 300g salt; 2 x 6cm pieces of marrow bone, cut lengthways (ask your butcher to do this for you); 62.50 ml finely chopped flat-leaf parsley; 1 tsp finely grated lemon zest; 1 small onion, finely chopped; 2 garlic cloves, crushed; 200g rice; Pinch saffron threads; 80ml white wine; 1l vegetable stock; 40g parmesan

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P75 Osso buco style braised veal with roasted bone marrow

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by Jessica Brook

Aug 04, 2022

Jessica Brook shares a risotto recipe that’ll warm you to your bones.

You’ll need a large flameproof casserole with a lid for this recipe.

1.2kg boneless beef chuck, trimmed, cut into 10cm pieces
2 tbs extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 tbs tomato paste
400g can crushed tomatoes (we used Mutti Polpa finely chopped tomatoes)
1 cup (250ml) dry white wine
2 cups (500ml) beef stock
4 thyme sprigs
1 bay leaf
1 cup (300g) rock salt
2 x 6cm pieces of marrow bone, cut lengthways (ask your butcher to do this for you)
1/4 cup finely chopped flat-leaf parsley
1 tsp finely grated lemon zest

Saffron risotto

2 tbs extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) carnaroli rice
Pinch saffron threads
1/3 cup (80ml) dry white wine
4 cups (1L) vegetable stock, warmed
1/2 cup (40g) finely grated parmesan

Method

1.

Preheat oven to 160°C/140°C fan-forced.
2.

Season beef with salt flakes and freshly ground black pepper. Heat oil in a large flame-proof casserole that has a lid over medium-high heat. Add beef and cook, turning occasionally, for 4-6 minutes, until browned. Remove and set aside.
3.

Reduce heat to medium. Add onion, carrot and celery and cook, stirring, for 6 minutes, or until starting to caramelise. Return beef to pan with tomato paste, tomatoes, wine, stock, thyme and bay leaf and bring to a simmer. Cover with a lid, transfer to the oven and bake for 2 hours 30 minutes-3 hours, until meat is tender.
4.

Meanwhile, for the risotto, heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 4-5 minutes until softened. Stir in rice and saffron.
5.

Season to taste, then cook, stirring occasionally, for 3-4 minutes, until rice is well coated. Stir in wine and cook for 1-2 minutes, until wine is absorbed. Reduce heat to medium-low. Stir in stock, 1 cup (250ml) at a time, stirring continuously and allowing each cup of stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and mixture is thick (this should take about 20-25 minutes). Turn off the heat, add parmesan and season to taste. Set aside and keep warm.
6.

Remove beef from the oven, shred using two forks, then stir through the sauce. Set aside and keep warm.
7.

To make the roasted marrow bones, increase oven to 220°C/200°C fan-forced. Spread rock salt over a roasting tray and top with the marrow bones, cut-side up. Roast for 15 minutes, or until just starting to soften and blister on top. Season with salt flakes.
8.

Divide risotto among plates and top with beef and marrow bones. Scatter with parsley and lemon zest to serve.