Full of goodness and delicious when served on a bed of mashed potato and peas.

Beef Osso Bucco

Category Camp Oven Cooking

Author:Assunta

Full of goodness and delicious when served on a bed of mashed potato and peas.

Beef Osso Bucco image

Ingredients

  • 4 pieces of thickly cut Osso Bucco (fat trimmed)
  • _ cup Plain Flour
  • 1 tabs Olive Oil
  • 1 brown onion diced thinly
  • 2 stalks celery diced
  • 2 parsnips cut into thick chunks
  • 1 cup red wine
  • 1 400g chopped tomatoes
  • 1 cup veal or beef stock
  • 4 cloves of garlic
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Directions

  1. Heat your camp oven and add oil.
  2. Add the Osso Bucco to the oil and cook both sides until lightly browned
  3. Remove from the pan, then add the onions, celery and parsnip to cook until lightly browned
  4. Add wine and allow all to boil for 1 minute.
  5. Add crushed garlic and rosemary, then place the Osso Bucco slices on top of the vegetables in a single layer if possible.
  6. Use the diffuser under your camp oven to reduce the heat or alternately you may place the camp oven on to the side warming plate ensuring that the side of the pot is on direct contact with the side of the Ozpig. It is important to rotate the pot every 10 minutes.
  7. Check half way through the cooking cycle as you may need to take the camp oven back to the top plate and add more stock

ASSUNTA'S TIP

  1. Replace parsnips with carrots, and fresh rosemary with 2 bay leaves or sprigs of thyme.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.