Ingredients
- 100 ml (3 1/2 fl oz) olive oil, approximately
- 3 kg (6 lb 12 oz) beef osso buco
- 6 garlic cloves, thinly sliced
- 3 tablespoons chopped rosemary
- 10 juniper berries
- 1.25 litres (44 fl oz/5 cups) beer
- 60 g (2 1/4 oz/1/3 cup) soft brown sugar
- 80 ml (2 1/2 fl oz/1/3 cup) balsamic vinegar
Carrot caraway mash
- 12 carrots, about 1.8 kg (4 lb) in total, sliced 2 cm (3/4 inch) thick
- 50 g (1 3/4 oz) butter
- 3 teaspoons caraway seeds
- 300 g (10 1/2 oz/2 cups) frozen peas
- 1 tablespoon chopped tarragon
Method
1. Preheat the oven to 170°C (325°F/Gas 3).
2. Heat 2 tablespoons olive oil in a large flameproof casserole over medium–high heat. Season the beef and brown in three or four batches, adding more oil as needed. Transfer to a plate.
3. Heat another 1 tablespoon oil in the saucepan. Add the garlic, tossing constantly until it starts to turn golden, then add the rosemary and juniper berries and cook for 30 seconds. Return all the beef to the pan, with the beer, sugar and vinegar. Bring the mixture to a simmer. Cover with a sheet of baking paper, then a double layer of foil. Transfer to the oven and bake for 2 hours, or until the meat is very tender.
4. When the meat is nearly ready, start making the carrot caraway mash. Steam all the carrot in a large steamer over medium–high heat for 35 minutes, or until very tender. Drain well and spread on a tray for at least 10 minutes to allow the excess liquid to evaporate, then purée in a food processor. Melt the butter in a small frying pan until it turns light brown; add the caraway seeds and cook for 20 seconds, then add to the carrot purée. Season to taste with sea salt and freshly ground black pepper and keep warm.
5. Meanwhile, remove the beef from the sauce and keep warm. Place some kitchen paper on the surface of the sauce to absorb the excess oil, repeating as necessary. Reduce the sauce over high heat for 20–25 minutes, or until the bubbles become small and the sauce has thickened. Return the beef to the sauce.
6. Cook the peas in a saucepan of salted boiling water for 2 minutes, or until tender. Drain, then toss with the tarragon and a little olive oil to coat.
7. For the next day, reserve 80 g (2 3/4 oz/1/2 cup) of the peas, half the beef stew and half the carrot mash for the beef and beer pie. (The ingredients can be refrigerated in airtight containers for up to 3 days, but are not suitable for freezing.)
8. Divide the remaining carrot mash, beef stew and peas among serving plates and serve.
