Post by shayneh2006 on Apr 18, 2015 19:44:14 GMT 10
Served with Cantonese Sausage and Egg fried rice.
It’s the first time I have ever cooked this Beef dish and OMG, was it tender and tasty. Marked as 5 stars, and definitely a "DO AGAIN" dish as voted by the crew.
Fully recommend this one fellas 
2kgs Osso Bucco
3 tbls Peanut oil
2 Large Onions, thickly sliced
2 Thick slices of Ginger, shredded
2 cloves Garlic, crushed
2 pieces Dried Tangarine peel, soaked in water for 20 mins
1 tsp Salt
5 Tbls Soy Sauce
500 grs Tomatoes, peeled and chopped
1 Tbls Sugar
6 Tbls Shoaxing wine
½ Tbls Hoisin Sauce
Cover the Beef with Water in a Heavy based pot. Bring the heat up and boil for 10 mins.
Remove and thickly dice the meat, reserving 750mls of the broth.
Heat half the oil in the same pan to "very hot", then add the Beef to brown. Cook for 6 mins
Remove and hold in a bowl
Don’t waste all that Yummy Marrow, that will be chopped up and added later
Heat remaining oil, and saute the Onions, Ginger and Garlic for 4 mins, then add the reserved broth, meat, Marrow, Tangarine Peel, Salt and 2 Tbls of the Soy.
Cover and “LOW “ simmer for 2 hours.
Add Tomatoes to the pot along with Sugar, Wine, Hoisin and the rest of the Soy. 
Cover and “LOW “ simmer for 1 more hour.
Remove all the solids from the pot with a slotted spoon and transfer to a Serving plate, then cover to keep warm. Pour half the broth off (save this to freeze, for latter use), then boil and thicken the remaining with a Corn flour slurry.
Pour the thickened gravy over the Beef, then top with a handful of Garlic Chives and serve.
This was just soooo, soooo good. The meat was incredibly tender, and even finished softer than my Italian Osso Bucco dish that is a favourite around here.
I mean, I wouldn’t have messed around posting this if it was just average.
Have a go at it and let me know what you think 
Shayne
