Name: Slow-cooked beef with mushroom recipe
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 1
Ingredients: 4 No Added Hormones Beef Osso Bucco pieces; 40.00 ml plain flour; 36.40 gm olive oil; 1 brown onion, cut into wedges; 200g large brown flat mushrooms, thickly sliced; 200g button mushrooms, halved; 2 garlic cloves, crushed; 250ml marsala; 500ml beef stock; 4 thyme sprigs; 2 dried bay leaves; Steamed baby broccoli, to serve; 750ml chicken stock; 250ml milk; 170g polenta; 40g parmesan; 125g mascarpone

Slow-cooked beef with mushroom recipe

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Prep Time:
15 minutes

Cook Time:
130 minutes

Total Time:
145 minutes

Savory slow-cooked beef with flavorful mushrooms, comforting and perfect for a cozy night in.

Ingredients:

4 No Added Hormones Beef Osso Bucco pieces
40.00 ml plain flour
36.40 gm olive oil
1 brown onion, cut into wedges
200g large brown flat mushrooms, thickly sliced
200g button mushrooms, halved
2 garlic cloves, crushed
250ml marsala
500ml beef stock
4 thyme sprigs
2 dried bay leaves
Steamed baby broccoli, to serve
750ml chicken stock
250ml milk
170g polenta
40g parmesan
125g mascarpone

Instructions:

Preheat your oven to 140°C. In a large bowl, combine the beef and flour, season with your favorite spices, and toss until the beef is evenly coated.
In a large flameproof roasting pan, heat the oil over high heat until shimmering. Add the beef and sear for 2 minutes on each side, or until it turns golden brown. Remove the beef to a plate.
Saute the onion, mushrooms, and garlic in the pan for 5 minutes until the onion softens. Add the beef back to the pan along with the wine or apple juice, stock, thyme, and bay leaves. Simmer and then remove from heat.
Loosely cover the pan with foil and roast the beef, turning occasionally, for 2 hours until the beef is fork-tender and the sauce thickens slightly. Let it rest, covered, for 5 mins before serving.
In a large saucepan, bring the stock and milk to a boil over medium-high heat. Reduce the heat to medium-low. Gradually whisk in the polenta in a steady stream, stirring constantly. Cook and stir with a wooden spoon for 10 minutes until the polenta thickens. Remove from heat and stir in the parmesan and mascarpone until combined. Season to taste.
Scoop polenta into serving bowls. Arrange beef on top and generously ladle the sauce over. Enjoy with baby broccoli on the side.

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