Traditional Osso Bucco with Garlic and Thyme Mielie Pap Cakes
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 120.00 | g | Onions |
| 10.00 | g | Garlic |
| 2.00 | g | ROBERTSONS Thyme 6 x 250g |
| 25.00 | g | MARVELLO Full Fat Margerine |
| 5.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| Mealie Pap 400g | ||
| 1.00 | l | Water |
| 85.00 | g | Onions |
| 5.00 | g | Garlic |
| 150.00 | g | Carrots |
| 2.00 | g | ROBERTSONS Thyme 6 x 250g |
| 2.00 | g | Rosemary, fresh |
| 160.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 160.00 | ml | Knorr Garde d’Or Red Wine sauce |
| 500.00 | g | KNORR Beef Bouillon Paste |
| Beef Shin Steaks 4no | ||
| 10.00 | g | ROBERTSONS Parsley 6 x 150g |
| 10.00 | g | Garlic |
| 5.00 | g | Lemon zest |
Preparation
1.Saute the onions, garlic and thyme in the butter.
2.Add 1000ml water and wait for it to come to the boil, then stir in the mielie pap. Once combined cook on stove top for a further 2 minutes.
3.Remove from the pot and place the mix in a greased sheet pan and allow too set. Cut into discs and reheat in the oven when ready to serve.
4.In a lightly oiled pot seal the beef shin and remove from the pot.
5.Add the carrots and onions and brown them.
6.Add the garlic and herbs and the tomato pronto, cook out for 1 minute before adding the beef stock and red wine sauce.
7.Add the beef shin back to the pot so that they are completely submerged in the liquid and simmer for 2 hours or until the meat is tender and falls from the bone.
8.Finely chop the parsley, garlic and lemon zest and combine them.
9.Use the mixture as a garnish for the shin steaks.
10.Chefs tip; strain the liquid used for simmering the steaks in and reduce in a pan with a dash of extra red wine sauce!
