Braised beef shin with charred onion and bagna cauda
SERVES 6 // PREP TIME 20 MINS // COOK 4½ HRS
“Slow cooking is a dominant feature of northern Italian cuisine in the colder months of autumn and winter,” says Musarra. “In this dish, the tannins in the Barolo help to break down the richness of the wagyu. Don’t rush the brasato; give it enough time to break down the shin and develop a rich, flavoursome sauce. Drink some Barolo while you wait.”
2.5 kg osso buco (about 6 thick
pieces), preferably wagyu 80 ml (⅓ cup) olive oil,
plus extra for brushing 1 small onion, coarsely
chopped
2 celery stalks,
coarsely chopped
2 small tomatoes, cored
and coarsely chopped 6 cloves
3 bay leaves
2 rosemary sprigs
750 ml Barolo or other
good red wine
1 litre (4 cups) rich beef stock 6 small red onions, peeled and halved horizontally BAGNA CAUDA
250 ml (1 cup) light olive oil 20 garlic cloves
8 anchovy fillets
50 gm unsalted butter,
softened
1 Preheat oven to 160°C. Remove bones from osso buco (reserve bone marrow for another use) and cut beef into 2 pieces each. Heat 2 tbsp olive oil in a large casserole over medium heat. Add half the beef, season to taste, then cook until browned all over (5-7 minutes). Remove and transfer to a plate. Repeat with another 2 tbsp oil and remaining beef.
2 Add onion and celery to pan and sauté until tender
(5-10 minutes). Add tomato, cloves and herbs, and stir to combine (2 minutes). Add the wine and deglaze pan, scraping base, then simmer until liquid is reduced by half (15-20 minutes). Add stock, return to the boil, then simmer for 5 minutes. Return beef to pan, cover with a piece of baking paper, then foil or a lid and braise in the oven until very tender (3¾-4 hours).
3 Meanwhile, preheat a char-grill pan to high. Brush red onions with a little olive oil, then cook until edges are well charred. Transfer to an oven tray and roast until tender
(30-45 minutes).
4 For bagna cauda, place oil and garlic in a small saucepan over low heat and cook until garlic is soft (15-20 minutes). Drain over a bowl, then return garlic and 1 tbsp oil to pan (reserve remaining garlic oil for another use). Add anchovies and mash with a fork to break down (1 minute). Remove from the heat, cool briefly, then add butter and mash to a paste. Season to taste and keep warm. 5 Remove casserole from oven, gently remove beef, then strain liquid. Return liquid to casserole over high heat and simmer until reduced by about two-thirds
(30 minutes).
6 Divide beef and charred onion among warmed plates or bowls. Spoon sauce, then some of the bagna cauda, over the meat and serve with soft polenta and grilled radicchio (see right).
Wine suggestion 2016 Conti “Origini” Vino Rosso, Piedmont.