Australian Gourmet Traveller - (05)May 2019 (1)

2.5 kgossobuco(about6 thick
pieces),preferablywagyu
80 ml(⅓cup)oliveoil,
plusextraforbrushing
1 smallonion,coarsely
chopped
2 celerystalks,
coarselychopped
2 smalltomatoes,cored
andcoarselychopped
6 cloves
3 bayleaves
2 rosemarysprigs
750 mlBaroloorother
goodredwine
1 litre(4cups)richbeefstock
6 smallredonions,peeled
andhalvedhorizontally
BAGNACAUDA
250 ml(1cup)lightolive oil
20 garliccloves
8 anchovyfillets
50 gmunsalted butter,
softened

1 Preheatovento160°C.
Removebonesfromosso
buco(reservebonemarrowfor
anotheruse)andcutbeefinto
2 pieceseach.Heat2 tbspolive
oilin a largecasseroleover
mediumheat.Addhalfthebeef,
seasontotaste,thencookuntil
brownedallover(5-7minutes).
Removeandtransfertoa plate.
Repeatwithanother2 tbspoil
andremainingbeef.
2 Addonionandceleryto
panandsautéuntiltender
(5-10minutes).Addtomato,
clovesandherbs,andstirto
combine(2minutes).Addthe
wineanddeglazepan,scraping
base, then simmer until liquid is

Grilledradicchio

SERVES 6 //PREPTIME 10 MINS

//COOK 10 MINS

2 largeradicchio,halvedand

cutintothinwedges

Oliveoil,forbrushing

Agedbalsamicvinegar,

fordrizzling

1 Preheatovento160°C.Heat

a char-grillpanoverhighheat.

Brushradicchiowitholiveoil,

seasontotaste,thengrill,

turningonce,untilcharredand

wilted(1-3minuteseachside).

Placeona bakingtray,drizzle

witha littleagedbalsamicand

season,thenroastuntiltender

(3-4 minutes). Serve.

BRASATOALBAROLO,BAGNACAUDA

Braisedbeefshinwithcharred

onionandbagnacauda

SERVES 6 //PREPTIME 20 MINS//COOK4½HRS

“Slowcookingis a dominantfeatureofnorthernItalian
cuisineinthecoldermonthsofautumnandwinter,”says
Musarra.“Inthisdish,thetanninsintheBarolohelptobreak
downtherichnessofthewagyu.Don’trushthebrasato;give
it enoughtimetobreakdowntheshinanddevelopa rich,
flavoursome sauce. Drink some Barolo while you wait.”

reducedbyhalf(15-20minutes).

Addstock,returntotheboil,

thensimmerfor5 minutes.

Returnbeeftopan,coverwith

a pieceofbakingpaper,thenfoil

ora lidandbraisein theoven

untilverytender(3¾-4hours).

3 Meanwhile,preheata

char-grillpantohigh.Brush

redonionswitha littleoliveoil,

thencookuntiledgesarewell

charred.Transfertoanoven

trayandroastuntiltender

(30-45minutes).

4 Forbagnacauda,placeoil

andgarlicin a smallsaucepan

overlowheatandcookuntil

garlicis soft(15-20minutes).

Drainovera bowl,thenreturn

garlicand1 tbspoiltopan

(reserveremaininggarlicoilfor

anotheruse).Addanchovies

andmashwitha forktobreak

down(1 minute).Removefrom

theheat,coolbriefly,thenadd

butterandmashtoa paste.

Seasontotasteandkeepwarm.

5 Removecasserolefromoven,

gentlyremovebeef,thenstrain

liquid.Returnliquidtocasserole

overhighheatandsimmeruntil

reducedbyabouttwo-thirds

(30minutes).

6 Dividebeefandcharred

onionamongwarmedplates

orbowls.Spoonsauce,then

someofthebagnacauda,over

themeatandservewithsoft

polentaandgrilledradicchio

(seeright).

Winesuggestion 2016 Conti

“Origini” Vino Rosso, Piedmont.

Softpolenta

SERVES 6 //PREP TIME 10 MINS

//COOK1 HR

250 gm(1½cups)coarseyellow,

whiteorbuckwheatpolenta

50 gmunsaltedbutter

60 gmfinelygratedGrana

Padano,plusextratoserve

1 Bring1 litrewatermixed

with1 tbspseasaltflakesto

a simmerin a saucepanover

mediumheat.Rainin polenta,

whiskingwell,andslowlybring

toa simmer.Reduceheattolow

andcook,stirringfrequentlywith

a woodenspoonrightintothe

edgesofthepanandadding

a littlemorewaterasrequired

(about300ml,in smalladditions),

untilthickandsmooth(1 hour).

Stirin butterandcheeseand

seasontotaste.Servewithextra

Grana Padano added to taste.➤

ProduceatKing

and Godfree.