Ben was delighted to join Chris Mann on BBC radio Cambridgeshire this beautiful January Monday morning!
“What recipe shall I take to show Chris?” Ben thought aloud. And we both chorused “slow cooked Chilli”! Decision made. In our house we love the richness and intense flavour you get from using stewing steak and cooking your Chilli all day. Ben has really hit a winner with this one though, by using sauce shop Sriracha sauce instead of fresh Chilli, and Osso Bucco for the beef. Osso Bucco, or beef shin on the bone, is really gaining in popularity these days. Anything on the bone adds more flavour, especially if you are cooking it low and slow, and especially if it is grass fed, free range, pedigree Dexter beef, matured for 21 days. You’re in for a treat Chris!
4 Osso Bucco chops
3 cloves Garlic
1 sprig rosemary
Sauce shop Sriracha sauce
Splash red wine
Large jar passata
1 tin chopped tomatoes
1 tin red haricot beans (we use Hodmedods)
1. Marinade the beef! Season the beef well. Spread about half a jar of Sriracha sauce over both sides of the beef, along with the rosemary and top with the crushed garlic. Put it all in the fridge overnight.
2. Remove the beef from the marinating pot, and sear on both sides in a pan over a medium to high heat, with rapeseed oil. When nicely browned put into a large casserole dish.
3. In the same pan fry the sliced onion and shallot with any of the marinating sauce that’s left. You may need a splash more oil. Add this to the casserole dish.
4. Add in a splash of red wine to cover the bottom of the dish.
5. Add in the passata, chopped tomatoes and the beans and put in the oven on about 100 degrees all day, or at least 6 hours.
You may need to check periodically and add a little more water if it’s getting too think! This will also work brilliantly in a slow cooker. Don’t forget to remove the bones to serve, and I would devour with brown rice, but it could also be a good accompaniment to a baked sweet potato or creamy masked potato. I’m a little miffed because my house smells lovely yet the food has disappeared off to radio cambridge! Enjoy Ben and Chris!