The joys of slow cooked meals

There is something satisfying and comforting about slow cooked food. The smells wafting through the house can be hypnotic. For those looking for another dish to add to their fall/winter menu, heres my recipe for beer braised osso buco:

Beer Braised Osso Buco with Potato Celery Mash and Sautéed Brussels Sprouts

Flour for dusting

1 onion diced

2 carrots diced

2 celery stalks diced

2 cloves of garlic minced

1/4 cup dried figs chopped

4 beef shanks(osso buco)

1 tsp Juniper berries

1 tsp Allspice berries

5 cloves

1 bay leaf

1 1/2 tsp dried thyme

Salt and Pepper

12 oz dark beer – Double Bock, Dubbel, Strong Dark, Quadruple,
or Scotch ale

32 oz Beef stock

Potato and celery root mash(recipe follows)

Sautéed Brussels sprouts(recipe follows)

Heat up dutch oven. Dust shanks in flour, and shake off excess. Brown shanks in batches, about 4 minutes per side. Remove from the pot and set aside. Add onions, celery, and carrots to the pan. Sweat the vegetables. Add the garlic. Deglaze with the beer. Add back the shanks, figs, herbs/spices, and beef stock. Simmer the shanks for 2 to 2 1/2 hours covered, or until fork tender. Remove the shanks, and strain the sauce. Serve shanks on a bed of potato celery mash, and top with the reserved sauce. Serve alongside the Sautéed brussels sprouts.

Alternately you can do this in a crock pot. Heat up a pan, and brown your shanks as per above. Place them in your crock pot. Add vegetables to the pan and sweat. Deglaze pan with the beer. Add the beer and vegetables to the crock pot. Add the the beef stock, figs, and herbs/spices to the crock pot. Set your crock pot and cook for 7 hours. Once shanks are tender, proceed as above.

Potato Celery Mash:

1 celery root

2 pounds of potato

1/4 cup milk or cream

2 tbl butter

Salt and pepper

Peel and roughly cut up the celery root and potatoes. Add to a pot and cover with cold water. Add salt to taste. Bring to a boil. Boil until the celery and potato are fork tender. Drain the potato and celery. Put the pan on a low heat. Combine the milk and butter and heat. Using a potato ricer, press the potato and celery into a a bowl. Add the butter/milk mixture and stir to combine. Add salt and pepper to taste.

Sautéed Brussels Sprouts:

1 1/2 -2 pounds Brussels Sprouts

3oz slab bacon

1 tbls butter

2 cloves garlic, minced

Salt and pepper

Prep the brussels sprouts by removing the tough outer leaves.
Bring a pot of water to a boil. add salt to taste. Add the brussel sprouts to the boiling water. Cook until sprouts are fork tender, 12-15 minutes. While sprouts are cooking, chop up the bacon. Heat up a sauté pan. Add the bacon and brown. Remove the bacon and leave 2 tbls of rendered fat. Drain the brussels sprouts, and rinse with cold water. Cut the sprouts in half. add butter to the sauté pan. Add the sprouts. Cook the sprouts until brown on both sides. Add back the bacon and garlic. Add salt and pepper to taste. Cook for 1 minute longer. Remove from heat and serve immediately.

For those who think they don’t like brussels sprouts, this simple recipe may likely change your mind.

Beer Pairings:

If I were a wino…..er wine aficionado I would recommend a bold red of some kind.
As is, the beer must follow suit. For this dish I recommend a bold Belgian dubbel, strong
dark, or Quadruple. A nice scotch ale or English barley wine would also pair well. The dark fruits, chocolate, and spice notes from the beer will pair nicely with the rich and bold flavors of the osso buco.

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~ by thebrewgeek on Wednesday, October 1, 2008.

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