Osso Buco

I love sleeping in on Sundays. It feels so good when I don't need to be up and about eating breakfast and being my perky self. The only time I get up early is when I make a braised meat dish for the family Sunday lunch. This usually involves beef that requires at least three hours for braising. A favorite dish in my household is Osso Buco.

The term osso buco means "bone with a hole". Osso Buco is a Milanese dish of beef shanks browned in oil and then braised in a chunky tomato sauce with vegetables. It is often served with mashed potatoes, risotto or as is the tradition in the Philippines served with steamed rice.

This is a fairly easy dish to prepare. The only time consuming part is the browning of the meat and sauteeing the vegetables. The rest of the time I just let it simmer away. I can go online or watch some television while waiting. I just check on the Osso Buco every now and then if it needs stirring or more broth.

Osso Buco

1.5 kilos bone-in beef shank (about 4 large pieces)

Marinade:

1/4 cup patis (fish sauce)

juice of 4 calamansi (Philippine lemon)

1/2 teaspoon fresh crack black pepper

1/4 cup flour

1/4 cup canola oil

5 garlic cloves, crushed

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

2 bay leaves

1- 400 grams can whole peeled tomatoes

2 to 3 cups beef broth

salt and pepper to taste

chopped flat leaf parsley for garnish

1. Marinate beef shanks in fish sauce, calamansi juice and black pepper for an hour.
2. Dredge the marinated shanks in flour.
3. Heat oil in skillet and brown shanks on all sides. Remove beef from pan. Set aside.
4. In the same pan, saute garlic, onion, carrot and celery about 5 minutes.
5. Put seared shanks in pan with vegetables.
6. Add bay leaves, tomatoes and broth.
7. Let simmer until beef is fork tender about 2 hours or so adding more broth if necessary.
8. Adjust seasoning to taste.
9. Garnish with parsley before serving.

Note: This is a perfect dish to finish in the slow-cooker.

Photo courtesy of saveur.com

Beef Caldereta de Putaje

I think each family has their own recipe for most common dishes. Ever wonder why your spaghetti sauce tastes different from Mrs. Jones' down the block? Or why your roast chicken tastes very different from your friend Camille's? It is a result of geographical location, personal preferences and allergy considerations by most accounts.

The same is true for Beef Caldereta. The Kapampangans have their slightly sweet version with fried potatoes and sweet bell peppers. The Batanguenos make theirs with cheese and pimiento. The Bicolanos put coconut cream and lots of chili peppers in theirs. My family's version is made special with button mushrooms, pitted olives and a generous sprinkling of Edam cheese. The original recipe came from my Dad's Aunt Dolores on his mother's side.

I cannot count the number of people I've asked what their cooking speciality is that answered Beef Caldereta. And why not? It's a dish you have to spend a few hours on preparing and the ingredients are expensive often served during special occasions like birthdays, Easter and Christmas. For most, this is not the typical Thursday night dinner option.

So you want to wow your party guests or be the star at your next potluck dinner? Serve this beef dish that will blow everyone's socks off. Trust me, by the end of the evening, everyone will be asking for the recipe.

Beef Caldereta de Putaje (Festive Beef Stew)

1.5 kilos beef kenchie, short ribs or brisket, cubed
juice of 4 pieces calamansi (Philippine lime)
3 tablespoons patis (fish sauce)
1/4 cup canola oil, divided
1/2 head garlic, minced
1 large onion, chopped
1-250 grams pack tomato sauce
2 tablespoons tomato paste

1 teaspoon refined sugar
2 cups water
1 to 2 pieces bird's eye chili, seeded and sliced
1 small can liver spread
1 1/2 cups canned button mushrooms, halved
2/3 cup pitted green olives
1/4 cup grated cheddar cheese or Queso de bola (Edam)
salt and pepper, to taste

1. Marinate beef in calamansi and patis for 1 hour.

2. Brown beef cubes in half of oil. Set aside.

3. Saute garlic and onions in remaining oil.

4. Add seared beef, tomato sauce, tomato paste, sugar and water.

5. Let simmer until beef is tender about 2 hours. Add more water to stew as necessary.

6. When beef is fork tender, add the rest of the ingredients.

7. Season with salt and pepper, to taste.

8. Serve hot.

Makes 12 to 15 servings.

Photo courtesy of latestrecipes.net

Korean Beef Stew...Simple and Delicious

Even if I enjoy preparing complex entrees, there are days when I relish the thought of making one-pot dishes . A few Korean dishes offer this kind of simplicity. And their Beef Stew is a very good example. Nothing could be simpler and be this delicious.

Korean Beef Stew

1.5 kilos lean short ribs, 2-inch pieces
1/2 cup soy sauce
3/4 cup brown sugar
2 liters water
1 teaspoon chili garlic sauce
1 stalk leeks, sliced into 1-inch pieces
1 teaspoon dark sesame oil
1 thumb-sized ginger, pounded

To serve:
2 tablespoons toasted sesame seeds
1/4 cup thinly-sliced leeks

1. In a large Dutch oven or casserole, put first 8 ingredients and boil until beef is very tender.
2. Before serving the stew, top with sesame seeds and sliced leeks. Serve with hot steamed rice.

Note: For a healthier dish, you can skim off the oil on top of the sauce before serving. Or better yet, let it cool and keep in the fridge for 6 hours or overnight. Remove any fat that has solidified before reheating. You can enjoy the same taste without going overboard on the fat.