This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Check out what's new in Sale & Spotlight!

Grassfed Ossobuco with Chinese Five Spice and Buttery Sweet Potato Purée

Who else is looking forward to cozy Fall dinners? Ossobuco is the perfect cut for a low n' slow braise all afternoon. We've taken the classic ossobuco and changed up the flavors for a incredibly aromatic and delicious meal. Seriously, your house will smell incredible – perfect for a dinner party or family gathering! Chinese Five Spice is a blend you can find at most grocery stores – it's a mix of cinnamon, fennel, cloves, star anise, and white pepper. Once you try it, you'll find yourself reaching for it again and again (it's excellent on chicken wings too).

This braise comes together very quickly – just season the meat, sear it to build flavor and get a deep golden crust, then toss in some onion, tomato paste, smashed garlic cloves, red wine, and beef broth. Super flavorful cilantro stems add a touch of brightness before the whole pot goes into the oven for a few hours, until the meat is falling off the bone. A sweet potato purée serves as the perfect base for this dish, which is topped off by a silky sauce from the strained and reduced braising liquid. You're going to love this one. Let's get cooking! 

Serves 2-4

INGREDIENTS

For the Ossobuco –

  • 1-2 packs of 1915 Farm Grassfed Ossobuco (or short ribs)
  • Kosher salt to taste
  • 1 Tbsp avocado oil or tallow
  • 1 small yellow or white onion, cut into wedges
  • 5 garlic cloves, peeled and smashed
  • 2 Tbsp Chinese Five Spice Powder
  • 1 Tbsp tomato paste
  • 1/2 bottle dry red wine (I used pinot nior)
  • 2 cups beef broth
  • Cilantro stems, diced
  • 1/4 cup cilantro leaves, stems reserved (leaves for garnish, chop the stems to add to braise)

For Sweet Potato Purée – 

  • 4 medium sweet potatoes
  • 1/2 cup whole milk
  • 1 stick of butter
  • 1 cup whole milk
  • Kosher salt to taste
  • 1 tsp nutmeg

INSTRUCTIONS

Preheat oven to 350°

Season ossobuco generously with kosher salt on both sides. Let sit at room temperature for 30 minutes before cooking.

Place a large Dutch oven over medium-high and heat oil. When oil is hot, sear the meat on both sides until golden brown, about 3-4 minutes per side. Transfer to a plate and continue working in batches to sear remaining pieces.

Reduce heat to medium, add onion wedges and garlic, followed by a pinch of salt. Stir and sauté until onions begin to soften. Add tomato paste and five spice powder and cook, stirring, until fragrant, 1 minute.

Add wine to pot, scraping up brown bits with a wooden spoon. Add broth next and bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.

Add the seared ossobuco into the pot, followed by the cilantro stems. Cover with a heavy lid and transfer to the oven for 2 hours. Uncover pot and continue to braise until beef is very tender, falling off the bone – 30 to 60 minutes more. Keep an eye on liquid levels, aiming to keep liquid level halfway up the ossobuco, adding more broth if necessary.

Meanwhile, peel and roughly chop sweet potatoes. Add them to a large pot of salted water and bring to a boil over high heat. Once boiling, reduce heat to medium and continue cooking until tender when pierced with a fork, 20-25 minutes.

While the potatoes are cooking, place a small saucepan over low heat and melt butter. Add milk and heat through, stirring occasionally. 

Once potatoes are tender, drain and pass through a potato ricer into a large bowl. A potato masher works here as well, but you'll have more of a mashed potato consistency than a purée. Season sweet potatoes generously with kosher salt and pour the butter/milk mixture over the potatoes. Stir to combine, add the nutmeg, and taste for seasoning, adding more salt if needed.

When ossobuco is done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Over medium-high heat, bring to a boil and cook until reduced by half and is thick enough to coat the back of a spoon, about 10-15 minutes. You won't regret this step, I promise. This sauce is decadent and delicious. Transfer to a gravy boat or small bowl.

To serve, spoon sweet potato purée into a low rimmed bowl and top with an ossobuco. Drizzle sauce over top and garnish with cilantro leaves. Enjoy!


We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us 
@1915_Farm

P.S. If you love our grassfed ossobuco – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). 

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Leave a comment

Please note, comments must be approved before they are published

Cart

No more products available for purchase