Dark beer and vegemite braised osso bucco

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Osso bucco

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.


Osso bucco‘

So 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).

Osso bucco

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!

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Dark beer and vegemite braised osso bucco

Rating: 31

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4

Dark beer and vegemite braised osso bucco

Ingredients

  • 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
  • Pepper
  • 2 dried bay leaves
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • Couple of dashes of Worcester sauce

Instructions

  1. 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.
  2. When finished, release the pressure, and remove the meat from the pot.
  3. Taste the sauce - it might need more salt or pepper. Season to taste.
  4. Simmer the sauce for 5-10 minutes until it thickens a bit.
  5. Serve the osso bucco with the sauce.
  6. 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.
https://www.offthespork.com/2013/08/dark-beer-and-vegemite-braised-osso-bucco/