A warming bowl of savory, spicy, and deliciousness all combined in one. Osso buco is braised in layers of flavor, with an extra kick of spice from gochujang, a Korean fermented chili paste, and gochugaru, Korean chili flakes. Gochugaru can be spicy, so be cautious and adjust to your heat preference. Serve this delicious stew over steamed rice and a side of kimchi.
RECIPE BY JORDAN CABATIC
- 1 pack Maui Nui venison osso buco
- 3/4 cup Maui Nui bone broth (or any other bone broth)
- 3 tbsp gochujang (Korean chili paste)
- 1/2 tbsp gochugaru (Korean chili flakes- less or more depending on heat preference)
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp less sodium shoyu (soy sauce)
- 1 tbsp honey
- 1 small onion, half of the onion sliced and the other half cut in large chunks
- 2 garlic cloves
- 1 scallion stalk, cut in thirds
- 1 in. piece of ginger, peeled and cut in half
- 1/2 of Asian pear, skin removed
- 2 carrots, peeled and sliced into 1 in pieces
- 1 potato, peeled cut into 1 in pieces
- 2 shitake mushrooms, thinly sliced
- 1 jalapeno, seeds and stem removed
- 1 tbsp sesame oil
- 1 tbsp unsalted butter
- Salt and Pepper
- Neutral oil
- Thinly sliced scallions for garnish
To a blender add bone broth, onion chunks, ginger, garlic, Asian pear, scallions, jalapeno, oyster sauce, fish sauce, shoyu, sesame oil, and honey. Blend until smooth.
Prepare osso buco by using a paper towel to pat completely dry. Season with salt and black pepper.
Heat a medium-sized dutch oven or heavy bottom pot on medium-high. Once the pot is hot drizzle a generous amount of oil.
Place osso buco in the pot and sear for about 3-4 minutes or until a nice brown crust is built on all sides. Remove and set aside.
Adjust heat to low and lightly drizzle oil in the pot. Then add gochujang and gochugaru to the pot. Continuously stir for about 15 seconds- being careful not to burn the paste.
Add the blended mixture to the pot. Stir while gently scraping the bottom of the pot. Then add osso buco along with any of the meat juices. Adjust heat to medium.
Next, add shiitake mushrooms. Bring to a gentle simmer and allow to cook for 3-4 minutes.
Adjust heat to low and cover with lid. Allow cooking for about 1 hour and 30 minutes, or until meat is tender, ensuring to check on it often and give it a quick stir.
Remove lid, add carrots, potatoes, and sliced onions to the pot. Stir and cook until potatoes and carrots are tender. Then stir in butter right before serving.
Garnish with scallions and serve over rice with a side of kimchi. Enjoy!