The best ossobuco I've had was cooked by the good Dr's Grandmother in France. Somehow she managed to produce meltingly tender meat but retain the gelatinous glory of the marrow. I tried yesterday and while the result was good, I found most of the marrow had melted into the sauce.
I stewed inch thick slices of beef shin in equal quantities of beef stock, white wine and passata with stock veg, garlic and bay. I had a quiet day and the delightful opprtunity to leave it in the oven for a serious amount of time. About 5hrs at GM2 (Probably not much of a surprise the marrow left home!) actually. The higher marrow to bone ratio of veal might have been better for a purist's ossobuco but the flavour of mature shin is quite sublime.
Easy prep, great result, and perfect with a slurp of Carta Roja Gran Reserva 2001. 100% Monastrell grapes, a variety I don't know much about but which proved to be plummy, spicy and very drinkable. The result being that I'd dried up before QT came on, which was shit.
Cheers!
No comments:
Post a Comment