Beer-braised osso buco with potato/celery root mash, roasted onions, and toast bread
Recipe for dry-aged osso buco
Servings: Portions
Dry-aged Osso Buco
Beer-braised osso buco with potato/celery root mash, roasted onions, and toast bread
Ingredients
- 500 gram Osso Buco Dry-aged for 60 days
- 24 gram Wheat Flour
- 1 pcs. Beer Stout
- 500 gram stock
- 400 gram Potato
- 200 gram Celery
- 4 pcs. Onion
- 1 pcs. Carrots
- 1 pcs. Parsnip
- 200 gram Cream
Instructions
Osso buco
- Trim the meat and use scissors to cut the "tendons" on the sides of the meat so it doesn’t bulge when fried.
- Grind salt and pepper on both sides of the meat which is then to be dredged in the flour.
- Fry the meat in a heavy-bottomed pot in oil and butter until golden on both sides. Remove the meat from the pot and fry a chopped onion in the pot until it has a slight crust.
- Add the beer and let it simmer for about an hour; then add the vegetables and the stock.
- Let it continue to simmer with the lid on (on low heat) for up to 3 hours.
Potato/Celery Root Mash
- Cut the potatoes and celery root into large pieces and put them in the pot with the meat, letting them "cook" for a couple of hours.
- 15 minutes before serving, take them out of the pot and mash them together with salt, pepper, lemon juice, 1 dl cream, and butter.
- Keep it warm until serving.
The Sauce
- 15 minutes before serving, take the meat out of the pot and set it aside (keeping it warm).
- Blend the parsnip, carrot, and onions together with a bit of the liquid and return everything to the pot on high heat. Add 1 dl cream, gastrique, salt, pepper, and lemon juice.
- Make a roux to ensure the sauce has the right consistency. Shortly before serving, add the meat to the sauce.
Homemade Roasted Onions
- Slice the onions into thin rings and coat them in flour (with salt).
- Fry them over medium-high heat in plenty of butter until crisp. This takes up to 15 minutes, so be patient.
Notes
Serve the dish with a slice of toast bread.