Mis’Ossobuco
Ossobuco steak marinated in a delicious miso-based marinade. Savory, slightly sweet, and packed with umami flavour.
Ingredients: (serves 4)
4 Ossobuco Steaks
Marinade:
2 tbsp Saitaku Miso Paste
1 tbsp Saitaku Soy Sauce
1 tbsp Saitaku Mirin
1 tbsp Honey
1 tsp Garlic Granules
1 tsp Fresh Ginger (grated)
1 tsp Sesame Oil
Salt & Pepper (to taste)
Potatoes & Carrots (peeled and cut)
1 Onion (sliced)
200ml Chicken or vegetable Stock
Method:
In a bowl, mix together miso, soy sauce, mirin, honey, garlic, ginger, and sesame oil.
Brush the meat well with the marinade and cover with cling film. Reserve the rest of the marinade.
Place it in the fridge for at least 30 minutes, ideally a few hours or overnight for deeper flavour.
To cook, preheat the oven to 180°c
Place the marinated meat in a casserole or dish.
Add all the vegetables around the meat.
Mix the remaining marinade with the stock and pour it over the meat and vegetables.
Season with little salt and freshly ground pepper. Do not put a lot of salt as the marinade and stock are salty already.
Cover and bake for at least 3 hours. Optionally, you can uncover for the last 30 minutes to brown the surface a little.
During the last hour, check about the stock level. If it dries out too much, add a little more stock or water.
Serve with plenty of Maltese Bread.
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