Brasato al Midollo
$76.50
Tax included.
This boneless beef shin has been stuffed with bone marrow, garlic, rosemary and thyme.
To prepare, slowly braised with stock and passata until spoon-tender. The marrow enriches the cooking liquid, creating a flavourful sauce. Serve simply with creamy polenta and a scattering of gremolata. To make the gremolata, combine finely chopped garlic, lemon zest and flat-leaf parsley.
Available as part of our Winter Series, from 30 June - 12 July.
Boneless beef shin, bone marrow, garlic, salt, pepper, rosemary, lemon zest.
This is a fresh product, best used within 3 days.
Each Brasato al Midollo will weigh approximately 1.7kg, enough for 6-8 people.
Slowly braised in the oven at 150 deg over 4 hours in a heavy base pot with some beef stock and your favourite passata. Served simply with all its cooking liquid and some creamy polenta.
