Osso Bucco in Pu-erh Broth
An alternative to your Sunday roast!

Pu-erh and beef has been a pair in Chinese cooking for a long time. Pu-erh is a dark earthy tea that is known for its digestive properties. Many tea drinkers follow the ritual of a cup of pu-erh after dinner to reduce cholestrol and help managing weight.

Pu-erh is particularly good for the meat lovers as it can help to reduce the toxins in eating meat in the body.

1 tsp minced garlic
1 tbsp oil
1 tsp sesame oil
1 large piece osso bucco
at least 900 ml Pu-erh freshly brewed (use about 5 tbsp Pu-erh)
a pinch of salt
2 small onions, cut into large rings
1 carrot, cut about 3cm thick rounds
2 tbsp soya sauce
1 tsp sugar

Put oil in a large saucepan or pot, when hot add garlic. Stir a little till fragrant, add osso bucco. Brown all sides. Then add pu-erh to just cover the top of the osso bucco. Cover and when the liquid boils, reduce heat to medium. Cook for about 2 hours, keeping an eye on the liquid. When it is reducing to half, top it up with more pu-erh till it covers the meat. Reduce the heat to low. Continue to simmer.

When you can put a fork into the meat, then add soya sauce, sugar, salt, onions and carrot. Cover and simmer for another half hour. Turn off the heat and let the meat rest in the pot for 10 minutes.

Serve with large hot roasted potato cubes.

Photos & recipe supplied by www.teas.com.au