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> Asian Osso Bucco with Coriander Gremolata
Asian Osso Bucco with Coriander Gremolata
Recipe By:
Kikkoman
kikkoman.com.au
[1]
Prep Time:
30 minutes
Cook Time:
3 hours
Serves:
4
A delicious recipe for Asian flavour inspired Osso Bucco with Gremolata; the whole family will enjoy this dish this winter.
Ingredients
Osso Bucco: 1 tbsp vegetable oil
1.5kg beef Osso Bucco cuts
2 large brown onions, sliced
2 carrots, peeled and sliced into thick chunks
3 large cloves garlic, sliced
3 bay leaves
2 star anise
1 stick cinnamon
400g can diced tomatoes
1l beef or vegetable stock
3 tbsp Kikkoman Tamari Soy Sauce
1 tbsp Kikkoman Naturally Brewed Soy Sauce
1 tbsp black vinegar
Pearl couscous, cooked per packet instructions
Gremolata: 1 cup fresh coriander, finely chopped
1 shallot, finely chopped
Zest of 1 lime
1 tsp Kikkoman Tamari Soy Sauce
Method
Heat oil in a large and heavy ovenproof pan or casserole dish. Brown beef cuts on both sides until browned. Cook in batches and set pieces aside
In same pan, place onions, carrots and garlic and cook until onion has softened. Return beef to the pan and add the remaining ingredients
The beef should be covered with the liquid, if not, add a bit more stock to cover. Place lid on pan or cover tightly with foil
Bake in a pre-heated 170°C oven for 2 hours or until beef is very tender
Meanwhile, to make the gremolata, place all of the ingredients into a small bowl and combine well. Set aside until ready to serve
To serve, place cooked meat on platter and sprinkle with the gremolata. Serve with a bowl of couscous, extra gremolata and a jug of the pan juices
Links
[1] https://kikkoman.com.au
