Paul's [recipe] Corner

Flour
Salt
Pepper
1tsp finely ground cardomon pods
Osso Bucco 1 large piece per person

Put flour salt, pepper and ground cardomon into plastic bag. Place Osso Bucco pieces into bag and coat thoroughly.

Oil
3 x 330ml Belgian ale – Duval
1 ½ cups beef stock
Tbls capers
Baby onion, baby potatoes, carrots, pumpkin, mushrooms, green beans and any other veggies you want i.e. turnip etc
Finishing herbs: rosemary or parsley

Heat oil in a casserole pot and brown Osso Bucco pieces two at a time. Return all of the pieces to the pot and pour in beer and then stock. Bring to the boil then turn off heat add the capers and put casserole dish into oven at about 160 – 180 for 45 min.

Prepare veggies by cleaning and if necessary cutting. Put all veggies except beans into casserole after 45mins and cook for a further one hour. Add beans for last five minutes and some rosemary to finish or parley.

Serve.

Note: if there is too much liquid you can either add corn flour to thicken or: remove all of the solids to a warm plate and keep in oven. Put casserole dish with liquid onto stove and reduce sauce to desired consistency. Plate up meat and veggies and pour on gravy.

Tuesday, March 26, 2002