This recipe, published courtesy of ethical meat provider Urban Food Market is absolutely fantastic for dinner parties. While it may contain a number of ingredients, it is actually quite simple to make and the end result is outstanding.
1kg Grassfed Wagyu Beef Osso Bucco, Brisket or Short ribs
4 tablespoons of Plain flour
4 medium carrots, roughly diced
3 sticks celery cleaned and roughly chopped
1 medium onion roughly diced
1 leek, cleaned and roughly chopped
1 head of garlic top cut open
1 can diced tomatoes
140gm Tomato Paste
1 cup red wine (shiraz etc)
1 cup chicken or beef stock
3 sprigs fresh thyme
2 sprigs Rosemary
2 Bay Leaves
salt and pepper
Good splash of Extra Virgin Olive Oil
Italian Parsley Julienned
Vine ripened baby tomatoes
Preheat oven to 150C
Cut ribs into 1 rib portions or brisket into 1inch cubes. Dust ribs lightly with flour.
Heat oil over medium-high heat in a heavy-bottomed pot and brown beef until caramelised on all sides and remove.
Reduce heat to medium and sauté carrot, celery, leek and onion until onion is translucent, about 5 minutes.
Add Tomato Paste and cook for 2 minutes then add wine and cook off alcohol.
Add tomatoes, stock, thyme, rosemary and bay leaves and return to a simmer. Return beef to pot, cover and place in oven.
Cook short ribs for 4 hours then check, the flesh should pull easily away from the bone.
Gently remove the ribs from pot then strain vegetables and pour back into a clean pot and reduce the liquid until thick and syrupy, the add butter and swirl until amalgamated into the sauce.
For the tomatoes:
45 minutes before removing the beef, add tomatoes to a small tray, splash with olive oil and sprinkle with sea salt, slow roast at 150 degrees in the over for an hour.
45 minutes before finishing cooking time, cook Polenta to its package directions (highly suggest using chicken stock instead of water for a richer flavour)
Serve ribs/brisket with on top of the polenta with the tomatoes on top and gently pour the sauce on and around the ribs and polenta (try not to cover the polenta)
2010 Copyright Tim Elwin. Recipe has been republished courtesy of the author