Deer Ossobuco with beer sauce, potato dumplings with gingerbread, cranberries and cranberries

Posted on Oct 31st, 2024

by Joseph Bicknell

Categories:

Other Recipes

deer ossobuco with beer sauce potato dumplings with gingerbread cranberries and cranberries

Last Updated on December 5, 2024

This recipe was prepared for you by Lukáš Holý, chef of the OSSEGG brewery restaurant. Prepare the slices of deer knuckles, which are first marinated for at least 12 hours, then fried in oil and finally simmered in homemade beer sauce.

Ingredients:

Ingredients for 4 servings: Green Ossobuco: 4 pieces Sliced Deer Knuckles crushed juniper olive oil pepper salt beer sauce: 250 g of mixed root Vegetable Recipes 125 g butter 80 g sugar 0.5 l of OSSEGG black beer 100 ml meat or vegetable stock 8 pcs of salad 2 pcs garlic cloves 4 tsp thyme 2 tsp rosemary meat stock pepper salt Potato dumplings with gingerbread: 700 g of cooked potatoes 200 g coarse flour 100 g of grating powder 100 g 50 ml of sunflower oil 1 piece of egg salt cranberries: 100 g of dried cranberries 30 g sugar 100 ml red wine star anise whole cinnamon Melons: cranberries in sweet and sour brine Brewery Svach Butter Root Vegetable Recipes: 200 g of root Vegetable Recipes (carrots, celery, parsley) olive oil

Procedure:

Make Ossobuco; create a marinade with a mixture of spices, pepper, salt, crushed juniper and oil. Carefully massage the mixture into the meat and let marinate for at least 12 hours. To serve, brown the meat in oil in a hot pan.

Beer sauce; dice the root Vegetable Recipes, finely chop the shallots. Sauté the Vegetable Recipes in butter, add shallots. When everything is golden brown, add the broth from the meat, then pour in black beer and broth, add crushed garlic and herbs and cook over low heat for at least 20 minutes.

Into the prepared sauce base, put the browned meat in the pan and simmer over low heat until tender. Then remove the meat and strain the beer sauce and continue to boil to the desired thickness. When cooked, add the cooled butter, remove from the stove and whisk in the butter. Season the finished beer sauce with salt.

Potato dumplings with gingerbread; make a dough with the boiled potatoes, flour, egg and salt. Roll out into a thin sheet, brush with the prepared mixture of oil and finely grated gingerbread. Roll the dough and shape it into a dumpling. Steam the dumplings for 28 minutes. When cooked, brush the dumplings with butter or lard, cut and serve.

Cranberries; cook the dried cranberries in wine with sugar and spices over a low heat for at least 10 min, then drain the cranberries and spices and boil the remaining juice by half. Finally, return the cooked cranberries to the juice.

Cranberries; marinate the pickled cranberries in alcohol for several days.

Butter root Vegetable Recipes; cut the Vegetable Recipes into small cubes and sauté in a pan in butter to melt and season with salt and pepper.

Serving:Garnish a slice of ossobuco on a plate with the buttery root Vegetable Recipes, add cranberries and cranberries and top with the gingerbread dumplings with the beer sauce.

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.