Smoked Beef Osso Buco
The meaty beef osso buco is treated with a robust curing and spice mixture and then slowly hot-smoked. The collagen in the connective tissue converts to gelatin during the long cooking time, providing exceptional juiciness. The marrow bone imparts an intense umami flavor to the meat.
Ingredients(for 1 kg)
Instructions
Curing
48 hrsThoroughly mix the curing salt, sugar, and all spices. Rub the beef shanks completely with the mixture, vacuum seal or wrap tightly in plastic wrap. Cure in the refrigerator at 2-4 °C for 48 hours, turning daily.
Soaking and Drying
1-2 hrsRinse the beef shanks with cold water and soak in cold water for 1 hour. Then pat dry and let air dry for at least 30 minutes to form a pellicle that better absorbs the smoke flavor.
Smoking
6-8 hrsHeat the smoker with oak and beech to 120-135 °C. Place the beef shanks on the grate and smoke at a constant temperature. From hour 4 onwards, check the core temperature every 30 minutes. At a core temperature of 88-93 °C, the shanks are done and the meat easily separates from the bone.
Resting
20 minRemove the finished beef shanks from the smoker and let them rest wrapped in aluminum foil for 20 minutes. The gelatin structures stabilize and the shanks can be portioned more easily.
Pro Tip
Due to its connective tissue, the beef shank only becomes truly tender at a core temperature of 88-93 °C. Patience is key here – smoke low and slow.
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