Chef Jay Curcio's Braised Beef Osso Bucco
Our thanks to Jay Curcio for this recipe.
- Sherry vinegar
- 4 towhite anchovies
- 1 Juice oflemon
- 2 tablespoons spicy mustard
- Pinch of kosher salt
- Pinch of black pepper
- 1/4 bunch fresh thyme
- 1/4 bunch fresh rosemary
- 1/4 bunch fresh oregano
- 1/4 bunch fresh parsley
- 2 tablespoons vegetable oil
- 1/2 onion, peeled and diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 3 garlic cloves , peeled
- 4 whole black peppercorns
- 2 orwhole bay leaves
- 4 whole juniper berries
- 3 ounces tomato paste
- 1 1/2 cups red wine like Barolo
- 1 1/2 to 2 cups brown veal stock
- Preheat the oven to 350°F.
- Trim and season the short ribs with the salt and pepper. Mince half of the herbs and set aside in a medium-sized bowl. To the bowl add a splash of sherry vinegar, 4 to 6 white anchovies, the lemon juice, mustard and mix well. Coat the meat on all sides with this marinade.
- Sear the beef in the oil in a hot, stovetop-to-oven pan until all sides are browned. Remove the meat from the pan and set aside.
- Add the diced vegetables, the other half of the herbs, roughly torn, and spices to the pan and cook until the vegetables are soft, about 4 to 5 minutes. Add the tomato paste and mix well; cook another several minutes. The vegetables will now have picked up some color from the tomato paste.
- Deglaze with the red wine and reduce by half. Return the meat with any drippings to the pan.
- Add enough brown veal stock so that the meat is half submerged in liquid; bring to a boil, cover, remove from the stovetop and cook in the oven for about 2 1/2 hours.
- Once completely cooked, remove the meat from the cooking liquid. Strain the cooking liquid and return to the pan. Reduce the cooking liquid until it coats the back of a spoon.
- Adjust the seasoning and use the reduced braising liquid as a sauce for the meat. This is traditionally served with polenta.
This recipe was featured on Season 28 - Episode 2816.