Ep 61 - NYC Challenge Osso buco with pedro ximenez sauce
EP61 NYC DISCOVERY CHALLENGE
Osso buco with pedro ximenez sauce, potato mash, arugula, roasted artichoke and sun dried red pepper sauce
Preparation: 10 minutes
Cooking: 1 hour 20 minutes
5 pieces Osso buco (veal or beef shin)
40ml extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1L beef stock
250ml pedro ximenez amontillado sherry
3 sprigs oregano
4 large potatoes (such as Sebago or desiree)
125g softened butter, diced
Red pepper sauce
300g sundried red pepper (red capsicum)
1 tomato, chopped
1 tablespoon extra virgin olive oil
2 cloves garlic, chopped
2 bunches arugula (rocket), washed
3 roasted artichokes, halved
2 tablespoons capers, drained
Olive oil, for frying
1 Preheat oven to 180C.
2 For osso buco, season meat with salt and pepper. Heat oil in a pressure cooker and seal meat in batches on all sides until golden and caramelised. Set aside.
3 In the same pressure cooker sauté onion and garlic until soft, then add tomatoes and stir to deglaze the bottom of the pan. Add stock, pedro ximenez, thyme and oregano and mix well. Place osso buco pieces evenly into the pressure cooker, submerging into the sauce. Add a little more pedro ximenez to cover if necessary. Bring to the boil, cover with lid, bring up to pressure over high heat, then reduce heat and cook for 40-60 minutes until meat is tender. Remove from heat and allow to cool before releasing lid. Reduce sauce with lid off until thickened.
4 For potato mash, bake potatoes on a tray covered with rock salt for 40 minutes to 1 hour until soft to the touch. Cut in potatoes in half and scrape out flesh. Pass potato flesh through a sieve into a
bowl. Beat in butter and season with salt to taste.
5 For red pepper sauce, add red pepper and tomato to the chopper attachment of a stick blender and process until it forms a paste. Strain through a sieve and discard solids. Set aside.
6 For arugula, heat oil in a frying pan, add garlic and cook for 30 seconds or until fragrant. Add arugula and toss until just wilted. Remove to a bowl and set aside.
7 For artichokes, heat a frying pan or grill pan and cook the cut sides of the artichokes until caramelised.
8 For capers, press capers between clean paper towel or tea towel to remove any extra liquid. Heat 2cm oil in a small saucepan until hot, then deep fry capers until crunchy and drain on paper towel.
9 To serve, flick some red pepper sauce on the plate. Place a spoonful of arugula and top with a piece of osso buco. Place a quenelle of mash on the side and sprinkle with capers. Lean artichoke
against the osso buco.