Osso Buco

Ingredients

주재료 Brown Rice 80g, Beef(정강이살) 180g, Onion 60g, Carrot 30g, Celery 20g, Chopped Garlic 20g, Chicken Bone Broth 300g, Rice Wine (Cheongju) 30g, Perilla Leaf 8g, Pimpinella (Wild Chervil) 12g, Apple Vinegar 10g, Lemon Juice 10g 양념 Salt 1g, Pepper 2g, Olive Oil 60g, Parmigiano Cheese 13g

Instructions

1. 1

   Soak the brown rice in water for over 2 hours. Season the beef with salt and pepper, heat olive oil (20g) in a heated pan, and sear the surface of the beef crisp.

   
2. 2

   Finely chop the onion, celery, and carrot. Heat olive oil (10g) in a pan, add the prepared onion (30g), carrot, celery, and chopped garlic (10g) and stir-fry, then add the cooked beef, chicken bone broth (150g), and rice wine and simmer gently over low heat for 20 minutes.

   
3. 3

   Finely chop the perilla leaf and pimpinella. In a bowl, mix the prepared perilla leaf, pimpinella, apple vinegar, lemon juice, and olive oil (20g) to make the gremolata sauce.

   
4. 4

   Heat olive oil (10g) in a pan, stir-fry the prepared onion (30g) and chopped garlic (10g), then add the soaked brown rice and chicken bone broth (150g) and reduce to make risotto.

   
5. 5

   Place the risotto in a bowl and grate parmigiano cheese on top.

   
6. 6

   Top the risotto with the braised beef and finish with gremolata sauce.