Christie's Boeuf Bourguignon with Grass-Fed Osso Buco
INGREDIENTS
1.5kg Osso Buco1/2 bottle red wine
1 litre beef stock
1 carrot
3 sticks celery
1 brown onion
5 cloves garlic
10 small pickling onions, shallots or red onions
10 mushrooms
10 cloves
1 tablespoon brown sugar
2 tablespoon tomato paste
7 potatoes
small handful each flat leaf parsley, thyme, oregano
salt and pepper
plain flourMETHOD
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Heat a large frying pan to high heat, or your camp oven to hot over coals
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Coat osso bucco in plain flour and brown on high heat it batches and set aside.
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Roughly chop brown onion, celery and carrot and add to a food processor with the garlic, roughly process until finely chopped and fry off in a large frying pan on medium heat until browned and reduced by about half, set aside.
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Leaving them whole or in half for larger onions, brown the small onions, then add the beef, carrot mixture and all other ingredients to the pot and bring to a low simmer - add water to just cover the ingredients.
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Cook in the oven for 4 hours at 150C, or in your camp oven for 4 hours on medium coals (gently simmering).
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Serve with crusty bread and chopped flat leaf parsley.