Osso buco of beef, red cabbage, apple sauce and horseradish cream

Osso buco of beef, red cabbage, apple sauce and horseradish. Photograph: Harry Weir
Osso buco of beef, red cabbage, apple sauce and horseradish. Photograph: Harry Weir
Serves: 4
Course: Main Course
Cooking Time: 3 hrs 20 mins

Ingredients

  • 50ml sunflower oil
  • 2tbsp flour
  • Salt and black pepper
  • 4 x 3cm pieces of beef shin cut across the bone (weight 1.5kg), or 4 large pieces of chuck (weight 1kg)
  • 2 red onions, peeled and cut in half
  • Half a head of red cabbage, cut into eight pieces
  • 4 cloves garlic, cut in half
  • 1 stick of cinnamon
  • 2 star anise
  • 2 strips orange peel
  • 350ml red wine
  • 100ml blackcurrant cordial
  • 500ml chicken stock (cube is fine)
  • For the apple sauce:
  • 2 cooking apples, peeled, cored and diced
  • 50ml water
  • 1tbsp golden brown sugar
  • For the horseradish cream:
  • 200ml cream
  • 1tbsp hot horseradish sauce
  • 1tbsp finely chopped chives

1 Preheat an oven to 150 degrees Celsius, or equivalent.

2 Take a wide and deep pan and heat the oil until it is gently smoking. Meanwhile dust the beef pieces in flour, season and shake off the excess.

Colour the beef on a medium-high heat. When it is brown on both sides carefully throw away the excess oil and leave the pan off the heat.

4 Return the beef to the pan and add the red cabbage.

5 Add all the rest of the ingredients, cover tightly with a lid or foil and bring to a simmer. Cook in the oven for two and a half hours, until the meat is soft and tender.

Strain off the juice and reduce it by half by simmering it in a pot on the hob and then pour it back over the beef.

7 For the apple sauce: Put all the ingredients into a pan and cook for 10 minutes over a medium heat until the apples turn into a deliciously lumpy purée. Serve warm or at room temperature.

For the horseradish cream: Whip the cream until slightly stiff then fold in the chives and horseradish.

9. Serve the beef and cabbage with the apple sauce and horseradish cream.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford