Brennaissance Beef Osso Bucco

Brennaissance Boran Wholly Veldt Reared Osso Bucco

Brennaissance Boran Wholly Veldt Reared Osso Bucco

Recipe – 1 packet serves 2 – if you double the recipe or treble – add an hour to the cooking time per packet
Recipes inspired by SA’s most sustainable farmers.
Breannaissance Beef – Osso Bucco
This is from beef from a farm only veldt rearing indigenous African cattle on rich, biodiverse veldt only. This recipe works equally as well with the short-rib and brisket cuts.

  • 1 pack Osso Bucco, Short-Rib or Brisket
  • 2 Tb’s olive oil
  • 1 onion finely chopped
  • 2 large carrots finely chopped
  • 2 celery stalks and leaves – finely chopped
  • 3 cloves of garlic – finely chopped
  • Salt and pepper
  • 3 cups beef or chicken stock – best one to use is the free range beef stock jars made with bones from Brennaissance beef
  • 3 cups water
  • Fresh thyme sprigs
  • 2 bay leaves
  • 1 cup of organic red wine
  • 1 can organic tinned tomatoes

Pre-heat your oven to 150 degrees. Heat the oil in a heavy based casserole dish on a stove-top, add the meat pieces and brown on each side, then remove. Add all the vegetables and fry them gently until soft for 15 minutes low heat. Put the beef pieces back in the pot and add the red wine. Turn the heat up and let the wine boil for a minute. Then add the tomatoes, stock or broth, the water, thyme and salt and pepper.
Place the pot in the oven and leave with a lid on for 3 hours.
Learning to cook these cuts and getting back into a joyous relationship with ethically, organically and sustainably produced food is an investment in nourishment and connection that is a vital part of our SA Real Food (R)evolution where we re-connect to the interconnectedness of the health of all.
Sharing our favourite recipes with you,
Much Love – Debbie & Joyce – for and on behalf of The Jozi Real Food Revolution.

Leave a Reply