Guinness Stout Oso Bucco

Dear Fellow Foodies:

As I look out the store window while writing this newsletter I’m seeing snow flakes flying by.  It was just 60 degrees a short while ago.  Will Mother Nature ever make up her mind? No worries, we have sunny days ahead, but for those chilly ones I’ve included a recipe for a Guinness Stout Oso Bucco which can comfort with ease.  The beer acts like an acid similar to when you cook chicken in wine.  This can be made in the crock pot as well.  For those of us lucky enough to live in the Rogue Valley, you may substitute SOB Porter for the Guinness in the recipe.

Happy Cooking Everyone!

Chef Constance

Jacksonville Mercantile

Guinness Beer

Guinness Stout Oso Bucco

Serves 4

 

  • 4 Beef Shanks (Oso Bucco Cut on the bias)
  • ½ cup Toasted Onion Avocado Oil
  • 2 large red onions – chopped in large pieces
  • 6 carrots – peeled and cut into large chunks
  • 2 celery stalks – washed and cut into large pieces
  • One 1.5 oz. package Beef Demi-glace
  • 4 Tablespoons all purpose flour
  • ½ Cup Verjus Rouge (red Verjus)
  • 1 Cup Guinness Stout
  • Sea Salt and Cracked Black Pepper
  • Chopped Parsley to garnish (reserve the stems)

Sprinkle the beef with salt and pepper.  Toss the beef shanks in the flour to coat.  Heat the Onion Avocado Oil in an oven-proof pot until hot.  Brown the beef.  Remove the meat from the pan and set aside while you cook the vegetables.  Add the onion, carrot and celery to the pan and brown the vegetables (approximately 5-8 minutes).  Add the parsley stems to the pan.  Deglaze the pan with the Verjus and cook for 5 minutes.  Add the Guinness Stout and demi-glace.  Cook until the demi glace is melted.  Place the Beef  back into the pot.  Be sure the beef is slightly submerged, if not, add water.  Cover the pot and cook in a 350F oven for approximately 1-2 hours.  Check after one hour and make sure the beef is slightly submerged.  The meat is done when it starts to fall off the bone. Depending on the size of the beef shanks, it could take one hour or it could take much longer.  Remove the meat and set aside.  Strain the sauce, reserving the carrots.  Add the meat and carrots back into the sauce and keep warm until service.

Serve over mashed garlic potatoes with chopped parsley.

This would go well with a glass of Guinness Stout, SOB Porter or Syrah.

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