Compotee d’Osso Buco
Another litte tasty Parisian morsel: the first course of a long lingering lunch at Cremerie last weekend in Paris’s 6th Arrondissement. Pierre, our chef, breezily explained how he made a pretty complicated dish: a compote of osso buco, served with sweet onion relish slathered over a hunk of baguette.
Here are the ingredients (sans quantities) and some pretty lax notes (we love when the French loosen up). This weekend we’ll be trying to re-create this masterpiece and will update the recipe. Anyone dare to join us?
Compot�e d’Osso Buco
Osso Buco (tied up and prepared by butcher)
Fresh orange juice
Can of whole tomatoes
Make a mirepoix of carrot, celery and onion, all chopped fine and saut� slowly in butter until medium-soft in a soup pot.
Start with a nice tied up bundle of osso buco (ask your local butcher to prepare the meat for you), flour and sear all sides of the meat in a saut� pan. Remove, set aside.
Deglaze the pot with lots of white wine and fresh orange juice.
Plunk the seared fellow into the nest of mirepoix, add the liquids from the pan, a can of whole tomatoes (or two?), and the tied up bundle of herbs.
The meat should be sort of submerged in good juices… so a little more wine on top won’t hurt.
Cook for 2 hours on medium heat (“turn it on and forget about for 2 hours”), then lower heat to low, forget about it for another 2 hours.
Take out the meat — let everything cool. Skim off the fat from the juices/vegetables. Pick apart the meat.
Pack into little jars: (Pierre recycles the cr�me fra�che jars with nice fitting plastic lids) meat in first, then the vegetables and juices. Cover and refrigerate.
He served us ours, having made them the day before, but he said you can leave them in the fridge 3-4 days.
Invert onto serving plate sprinkle coarse fleur de’sel on top., and serve with onion jam/relish and slices of baguette.