Pot au Feu of Osso Buco with Caribbean Flavor and Fungi Recipe

Pot au Feu of Osso Buco with Caribbean Flavor and Fungi Recipe
Osso buco

CuisinArt Resort & Spa

Osso buco

This dish combines traditional Italian osso buco flavors with Anguilla’s tradition of making stews. The concept came from the members of our kitchen staff here at CuisinArt Resort & Spa who grew up on the island; they noticed my seasoning, sautéing vegetables, adding water, and cooking for 90 minutes, and then adding the meat, like you would when making a stew.

Fungi is a cooked cornmeal paste, very similar to polenta, that is well-loved in the Caribbean. Chef La Guenan substitutes in traditional polenta in this recipe.

Ingredients

For the braising liquid:

  • 1 cup chopped leek, whites and light greens, ½-inch pieces
  • 1 cup chopped carrots, ½-inch pieces
  • 1 cup chopped onion, ½-inch pieces
  • ½ cup celery, chopped
  • 1 tablespoon chopped garlic
  • 5 cups beef stock
  • 10 cups of water to cover all vegetables
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 1 teaspoon chili powder
  • 1 teaspoon seasoned salt, preferably Season-All

For the osso buco:

  • 4 pieces of osso buco
  • Salt
  • Freshly ground pepper

For the polenta:

  • 3 cups of braising liquid with vegetables
  • 2 tablespoons chopped onion, ½-inch pieces
  • One 15-ounce can pigeon peas
  • 1⅛ cups of polenta
  • 8 tablespoons butter
  • Salt
  • Freshly ground pepper
  • 1 tablespoon chopped chives

For the vegetable garnish:

  • 4 sweet potatoes
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 ripe mango
  • 8 cherry tomatoes
  • 1 head baby Romaine lettuce, preferably baby gem, washed
  • Olive oil, to taste
  • Juice of 1 lemon, to taste
  • ½ stick butter, at room temperature
  • 1 tablespoon scallions, chopped fine
  • 1 tablespoon garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon chili flakes

Directions

For the braising liquid:

Heat ⅛-inch of olive oil over medium heat until it is hot enough where you can hear it pop. Add all the vegetables to the pot. Sauté until the onions are translucent, about 5 minutes, and then add stock, water, herbs, spices, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes. Remove 3 cups of stock with vegetables and put aside for the polenta.

For the osso buco:

Season both sides of the osso buco well with salt and pepper. Once the braising liquid is cooked, bring it to a simmer and add the osso buco. Cook for approximately 90 minutes, or until flesh is soft and pulls easily away from the bone. Remove the meat from the liquid, strain the liquid, and then return the liquid to a clean saucepan. Keep the meat warm in the liquid until you are ready to plate.

For the polenta:

Bring the reserved vegetable stock, onions, and pigeon peas to a boil, whisking constantly. Pour in the polenta, return the liquid to simmer and cook polenta over a low heat for 10 minutes, or until the polenta is thick and smooth. Add butter, salt, pepper, and chives. Spread the polenta in a 9-by-13-inch baking pan. Let it cool to room temperature, then cover the surface with parchment paper and refrigerate. When cold cut into 2-by-5-inch rectangles and dig a hole in the middle. Just before plating, bake the polenta until warm.

For the vegetable garnish:

Peel the sweet potatoes cut into 2-by-5-inch rectangles. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a pan and roast the sweet potatoes for 2 minutes.  Add some braising liquid to cover ⅓ of sweet potatoes, and cover with parchment paper. Cook until sweet potatoes are soft. Cool.

Peel the mango. Bring a pot of water to a boil and blanch tomatoes for 30 seconds. Remove and immediately plunge in ice bath. Julienne mango and tomato and lightly toss them in olive oil and lemon juice. Set aside.

Combine butter and seasonings together well.

To plate, place two pieces of polenta on each plate. Dollop with a tablespoon of garlic butter. Arrange sweet potatoes, mango, tomatoes, and a couple of leaves of lettuce around on top. Then place the osso buco atop the vegetables, and serve with a ladle or two of the braising liquid.

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