SLOW-COOKED BEEF WITH MUSHROOM

15m prep 2h 10m cook

17 INGREDIENTS

• 4 Hormones Beef Osso Bucco pieces

• 2 tbsp plain four

• 2 tbsp olive oil

• 1 brown onion, cut into wedges

• 200g large brown fat mushrooms, thickly sliced

• 200g button mushrooms, halved

• 2 garlic cloves, crushed

• 1 cup (250ml) marsala wine or apple juice

• 2 cups (500ml) beef stock

6 Method Steps

Step 1

Preheat oven to 140°C. Place the beef and four in a large bowl. Season. Toss the beef to coat.

Step 2

Heat the oil in a large fameproof roasting pan over high heat. Add the beef and cook for 2 mins each side or until the beef is golden brown.

Transfer the beef to a plate..

Step 3

Add the onion, combined mushroom and garlic to the pan and cook, stirring, for 5 mins or until the onion softens. Return the beef to the pan with the wine or apple juice, stock, thyme and bay leaves. Bring to a simmer. Remove from heat.

Step 4

Cover the pan loosely with foil. Roast, turning the

6 servings

• 4 thyme sprigs

• 2 dried bay leaves

• Steamed baby broccoli, to serve Polenta

• 3 cups (750ml) chicken stock

• 1 cup (250ml) milk

• 1 cup (170g) polenta (cornmeal)

• 1/2 cup (40g) fnely grated parmesan

• 1/2 cup (125g) mascarpone beef occasionally, for 2 hours or until the beef is falling off the bone and the sauce thickens slightly. Set aside, covered, for 5 mins to rest.

Step 5

Meanwhile, to make the polenta, combine the stock and milk in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Gradually add the polenta in a thin, steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 10 mins or until the polenta thickens. Remove from heat. Add parmesan and mascarpone and stir to combine. Season.

Step 6

Divide the polenta among serving bowls. Top with beef and spoon over the sauce. Serve with baby broccoli.