Beef Ossobuco from the Dutch Oven

Dutch Oven, Rind -

Beef Ossobuco from the Dutch Oven

Ingredients

• 2 kg beef leg slices
• 5 tbsp rapeseed oil
• some flour
• 2 onions, diced
• 2 garlic,
cut into thin slices
• 1-2 chillies, finely chopped
• 4 carrots,
cut in slices
• 2 parsnips,
cut in slices
• ½ celery root,
cut into cubes
• 2 leeks, white part only,
cut into rings
• 1 tbsp tomato paste
• 2 bay leaves
• 6-8 fresh thyme
• 2 tsp smoked paprika powder
(e.g. Paprika de la vera)
• Shell abrasion of ½
untreated orange
• 300 ml beef stock
• 300 ml preheated red wine
• Salt
• Pepper
• 10 Dutch ovens
• 15 charcoal briquettes


preparation

First prepare the bed of coals and heat the Dutch oven on it. Pour the oil into the pan and let it heat up, dust the leg slices with a little flour on both sides and fry well in the pan. Then remove and set aside.

Sauté the onions briefly in the DO, then add the rest of the vegetables and braise while stirring. Pour in the beef stock and add the leg slices together with tomato paste, bay leaves, thyme sprigs, paprika powder and orange zest, season with salt and pepper. Pour in enough red wine so that the meat is just covered with liquid - check this from time to time during the braising and add more pre-warmed red wine and/or stock if necessary. The addition of warm liquids ensures that the braising temperature is not cooled down too much.

Close the Dutch oven with the lid and spread some of the embers or glowing charcoal briquettes on the lid. Let the whole thing simmer for 2 ½ to 3 hours until the meat is soft enough and falls off the bone by itself. Check the amount of embers halfway through the cooking time and add more if necessary.

Serve with boiled potatoes, spaetzle or spiral noodles.

FIRE&FOOD Issue 4-2019


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