TripleB - Biodynamic Osso BuccoSlow Cooked Spice Shin of Beef

750gm Triple B Osso Bucco 

200gm brown sugar

12ml of shaoxin

4 cloves of garlic peeled

1 lge knob of ginger peeled

2 cinnamon sticks

1 star anise

1 tsp Sichuan peppercorns

1 Tbsp sea salt

250ml Tamari soy sauce

Bring everything except the beef and soy sauce to the boil with 2lts of water in a pot large enough to hold the beef. Once boiling add the soy and bring back to the boil. Lower heat and add the beef, then simmer covered for about 3hrs or until falling off the bone. Turn off heat and allow beef to cool to room temperature in the liquid.

Remove the meat and shred from the bones discarding any gristle or fat. Strain the liquid and return enough liquid to a pan to cover the shredded meat, leave the meat simmering gently until rice is cooked. Serve the meat with lashings of liquid on top of jasmine or basmati rice and top with a finely chopped mix of fresh coriander, chilli, spring onions and lemongrass. Enjoy!


TIP: Return the whole spices to the remaining liquid and freeze for another day or refrigerate and use as a marinade base for sticky ribs; steaks, chicken – just let your imagination soar!



TripleB - Biodynamic Osso BuccoOsso Bucco

2 medium size pieces of TripleB Osso Bucco 

1 onion

2 cloves garlic

2 small sticks celery

2 carrots

1/2 cup white wine

500ml tomato passata

500ml good beef stock

Dust meat in seasoned flour and cook until golden on both sides in a casserole with olive oil. Add all diced vegetables and continue to brown. Add wine to deglaze and cook until almost evaporated, then add the tomato and stock to cover completely. Bring to boil, then reduce to simmer covered for a couple of hours.

The beauty of TripleB beef is that it doesn't take as long to cook as supermarket meat! Serve with traditional Risotto Milanese or as I did with soft polenta - makes you feel better just cooking it - looking forward to winter and all that wonderful Omega3!


TripleB - Biodynamic Beef Rendang

Rendang Daging (Dry fried Indonesian curry)

1.5kg chuck, blade, skirt or round steak

2 med onions roughly chopped

6 cloves garlic

1 TBspn chopped fresh ginger

6 fresh red chillies (seeded)

2 cups coconut milk

1 ½  tsp salt

1 tsp gd turmeric

2 tsp chilli powder (optional)

2 tsp gd coriander

6 curry leaves

1 stem lemongrass or strips thinly peeled lemon rind

½ cup tamarind liquid

2tsp sugar

Cut beef into strips. Put onion, garlic, ginger, chill and ½ cup coconut milk into blender and blend until smooth. Pour into a large saucepan with all remaining ingredients except tamarind liquid and sugar. Mix well, add meat and bring quickly to boil. Reduce heat to moderate, add tamarind liquid and cook uncovered until gravy is thick, stirring occasionally.  Turn heat low and continue cooking until gravy is almost dry, stirring frequently to ensure mixture doesn’t stick.  At end of cooking time (about 2 ½ hrs) when oil separates from the gravy, add sugar and stir constantly allowing the meat to fry in oily gravy. Serve with rice, veg. dish, sambals and prawn crisps.