Sous Vide Osso Bucco of Beef | Recipe by sousvidetools.com

Sous Vide Osso Bucco of Mature Beef, Smoked Garlic Mash and Carrots with Carraway

Sous Vide Osso Bucco of Mature Beef, Smoked Garlic Mash and Carrots with Carraway Beef
  • COOK TIME: 12 hours

Ingredients

  • 2.2 KG Shin of beef, cut into 5cm thick pieces
  • 3 sticks chopped celery
  • 2 chopped carrots
  • 5 shallots chopped
  • 5 sprigs thyme
  • 2 bayleaf
  • 200g passata
  • 200mls red wine
  • 300mls beef stock
  • 2 tbsp. tomato puree
  • 1 head smoked garlic
  • 200mls milk
  • 750g dry plain mash
  • 3 bunch fingerling carrots
  • 2 tbsp. roasted caraway seeds
  • 100mls carrot juice
  • Olive oil
  • Sea salt
  • White pepper

 

Equipment

EQUIPMENT

Method

This take on the favourite classic Italian recipe has the delicious marrow intact for extra richness and matches perfectly with a smoky mash

METHOD

1. In a hot pan with a little oil, caramelize both sides of the shin steaks then set aside to cool

2. Season both sides with salt and pepper

3. In the same pan deglaze with the red wine and reduce, add the tomato puree, passata, chopped celery, chopped carrots, bay leaf and thyme

4. Add the beef stock and reduce by half. Set aside to cool

5. Add the steaks to a vacuum pouch and add the cooled sauce. Seal the pouch and cook in a preheated water oven at 78 degrees for 10 hours

6. In a bowl add the fingerling carrots and drizzle with a little olive oil. Season with salt and roasted caraway seeds

7. Add the carrots to a vacuum pouch and add the carrot juice. Seal the pouch and cook in a preheated water oven at 80 degrees for 1-1 ½ hours depending on size

8. In a small sauce pan gently heat the milk and the bulb of smoked garlic. Slowly simmer for 1 hour until the smoked garlic has softened and the flavours have passed into the milk

9. Using a sieve pass the garlic from the milk then add the milk to a clean pan and slowly reheat the dry mash in the milk. This will soften the mash and add flavour. Adjust the seasoning to taste

10. To serve, take the osso bucco from the pouch and add to a plate. Serve beside a portion of the mash

11. Finally take the carrots from the pouch and serve on top of the beef

Chef’s Tip

The flavours of rich dark soy sauce mixed with a little oyster sauce add an oriental flavour to this dish

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