This is another one of my “throw everything into the pressure cooker and assume it will be okay” meals. (And all was okay.)
It’s not winter where I am right now – it’s actually really hot and very humid – but when I purchased these pieces of osso bucco it was back in Melbourne when it was dead cold.
I didn’t have any specific plans for the meat, and after some thinking, I decided I wanted something dark and savoury – something perfect for winter.
So I asked Alastair to dig out a bottle of dark beer for me. We still have bottles of homebrew kicking around the house from his previous homebrewing hobby. Every now and again I drag out a bottle to cook with since he doesn’t seem inclined to drink them (they’re a bit old now).
To up the savoury factor, I also added a tablespoon of vegemite in with the other ingredients.
I was pretty pleased with the end result, though (as always) I’d like to tweak it more. But still good and so wintery.
Oh plus there was a bonus. Whenever I’ve cooked osso bucco on the stove, the marrow in the middle always melts. But after pulling it out of the pressure cooker I was so pleased to see the marrow still there. Happy happy times!
- 4 pieces of osso bucco (about 1.5kg)
- 375ml dark beer
- 2 onions, peeled and finely diced
- 2 carrots, peeled and finely diced
- 4 cloves garlic, peeled and sliced
- 1 heaped tablespoon Vegemite
- 400ml canned tomatoes
- 2 dried bay leaves
- 1 tablespoon flour
- 1 tablespoon brown sugar
- Couple of dashes of Worcester sauce
- Super simple if you have a pressure cooker - throw everything in a pressure cooker, bring it up to pressure and cook for about 40 minutes.
- When finished, release the pressure, and remove the meat from the pot.
- Taste the sauce - it might need more salt or pepper. Season to taste.
- Simmer the sauce for 5-10 minutes until it thickens a bit.
- Serve the osso bucco with the sauce.
- If you don't have a pressure cooker, put all the ingredients into a pot and cook on a low simmer until the osso bucco is tender - probably upwards of an hour.