“THERE’S NO BETTER METHOD THAN SLOW COOKING FOR TENDER, FULL-FLAVOURED PIECES OF MEAT THAT YOU CAN EAT WITH A SPOON.”
IT WAS IN Rome, 20 years ago, where Shannon Bennett had his most memorable slow-cooked meal. “Some friends took me to a small backstreet local. I had the best osso buco I have ever eaten, even to this day, with the softest polenta,” he says.
“It was cooked over a wood stove for 12 hours and had incredibly fragrant oranges and tomatoes. I never want to replicate this meal at home because it’s the motivator in my search for great food every time I visit Italy.”
In his own kitchen, Bennett returns to slow cooking time and again because of one thing: the satisfaction. “Braising has a technical aspect to it that makes me feel like I have achieved greatness. You’re making something ordinary into something extraordinary,” he says. “Plus, I love that one night I can make beef cheeks in a broth of root vegetables, then the following evening I can break up the leftovers and reheat them in a tomato sauce with some fresh gnocchi for a completely new experience.“And as for sourcing the best ingredients for a slow-cooked dish? “Make sure you support your local butcher. They need our help now more than ever.”
@chefbennnett23
BEEF RIB BOLOGNESE SERVES 6
“With so many variations of this classic dish I thought, ‘Why not add another!’” Begin this recipe 3 hours ahead.
2.5kg beef short ribs, cut into individual ribs 1/4 cup (60ml) extra virgin olive oil, plus extra to serve 200g bacon, cut into 2cm batons 2 onions, finely chopped 300g Swiss brown mushrooms, halved 6 garlic cloves, crushed 2 tsp rosemary leaves, finely chopped 5 thyme sprigs, leaves picked, finely chopped 1 tbs oregano leaves, chopped, plus whole leaves to serve 2 tsp chilli flakes (optional) 80g tomato paste 11/ 2 cups (375ml) red wine 2 x 400g cans whole cherry tomatoes 2 cups (500ml) good-quality beef stock 400g pappardelle Parmesan, to serve
Preheat oven to 160°C.
Season beef with salt and pepper. Heat oil in a large saucepan over high heat. In 2 batches, add ribs and sear, turning frequently, for 6-8 minutes until browned all over. Transfer beef to a plate and set aside.
Return pan to medium-high heat. Add the bacon, onion, mushroom, garlic, herbs and chilli, if using. Cook, stirring frequently, for 6-7 minutes until vegetables have softened and bacon begins to brown. Stir in tomato paste. Add the wine, scraping the bottom of the pan with a wooden spoon, and cook until reduced by half. Stir in the cherry tomatoes and stock, season to taste, and bring to the boil. Add the beef ribs and return to the boil. Cover with foil and braise in the oven for 2 hours 30 minutes-3 hours or until the meat is falling away from the bone. Skim any fat that rises to the surface. Shred the meat from the ribs into large pieces, discarding the bones. Season and set aside.
Place a saucepan filled with salted water over high heat and bring to the boil. Cook pasta according to packet instructions, drain and toss through the sauce. Divide pappardelle among serving bowls and top with oregano leaves, parmesan and drizzle with a extra virgin olive oil to serve.
PORK BELLY ‘OSSO BUCO’ WITH SAFFRON GNOCCHI SERVES 6-8
“This is a take on the veal shank favourite. I like a nice golden crust on the pork belly before braising.”