Mellow and Tasty Beef Ossobuco Stew

IMG_1668

Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut beef shank(lower part of the leg). The piece is flavourful and relatively cheap to buy from your butcher but because of it’s toughness, it benefits from slow cooking methods like stewing.

 

Serves 3-4 people

Ingredients:

  • 6 Ossobuco Pieces(do not remove the bone)
  • Cooking oil
  • 1 Large Onion
  • 4 Stalks Celery
  • 100gm Mushroom
  • 2 Carrots
  • 5 Garlic cloves
  • 2 Tomatoes
  • 2 Beef Cubes(I used Knorr beef cubes)
  • 1 tbsp Royco Mchuzi Mix(to thicken the stew)

Method:

  1. Season your meat with salt and pepper on both sides.
  2. With the heat on high, heat a suitable pot with oil, 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, work in batches.
  3. When the first side is browned, turn the pieces and cook the second side.
  4. Remove from the pot and place onto a plate, then repeat the procedure with the second batch making sure the pot is hot.
  5. 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.
  6. Add the mushrooms and tomatoes and cook until the tomatoes are cooked and soft. Keep cooking while stirring and if the vegetables start to stick, add little water to avoid it.
  7. Return the meat to the pot and add water to the pot, enough to cover the meat. The water will deglaze the pot and dissolve all the browning stuck on the pot. Add the beef cubes at this point.
  8. Stir and bring to a boil then reduce the heat and allow to simmer while covered for about 1 1/2 hours or until the meat is tender.
  9. Add more water to increase the amount of gravy while cooking, stirring occasionally.
  10. To make the gravy more rich and thick, dissolve 1tbsp of the Royco Mchuzi mix in cold water and add to the simmering gravy. This should be done at the last 5 minutes of cooking.
  11. If using the beef cubes and mchuzi mix, you WILL NOT need to add any salt.
  12. Serve with mashed potatoes or rice with a side of vegetables.

Raphael’s Tip:

For a different flavour, skip the mchuzi mix used to thicken the stew and dust the beef with wheat flour while raw then brown it as I have indicated on the procedure. The bits left behind will thicken your stew and add deeper flavor. In place of water, you can also use red wine as the liquid to make the gravy making sure to season the stew though.

 

Ossobuco stew IMG_3460