Sous Vide Ossobuco (Beef)
Serving Size, Ingredients and Equipment:
Equipment:
- Sous Vide Cooker
Ingredients:
- 4 osso bucco (2-inch thick) rounds, beef
- flour for dusting
- 6 tbsp butter, 6 tbsp clarified butter or oat bran oil
- 10 tablespoons white wine, dry
- 1 small onion, minced
- 2 cups chicken stock
- 2 celery stalks, minced
- 2 carrots, minced
- 4 tablespoons tomato paste
Cooking Instructions and Methods:
- Melt the butter with the ghee or neutral oil, heat to a high temperature.
- Make sure the meat is dry by patting it on all sides with a paper towel to remove as much moisture as possible.
- Dust all surfaces of the beef with flour and, using tongs, sear on all sides for about two minutes per surface until nicely browned. Set aside and reduce the pan temperature to medium.
- Cook the minced onion in the butter mixture for 5 minutes, then add the wine and reduce for 15 minutes.
- Add the chicken stock, celery and carrot and simmer for 30 minutes. Take care that enough liquid remains to prevent burning. If necessary, add more chicken stock.
- Mix the tomato paste into the pan.
- Salt and pepper the beef before adding and sealing it into a sous vide bag (or multiple bags) with the sauce.
- Cook sous vide at 176°F / 80° C for a full 24 hours.
We prefer serving this osso bucco on something that has a similar size and texture. Gnocchi or a small pasta, for example.
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