Pork, Veal & Sausage Stews

Created for Breville FastSlowGO

INGREDIENTS

SERVES 4-6

FOR THE STEW

3 pieces of veal osso bucco

2tbs olive oil

1 onion, peeled and finely diced

2 carrot, washed and finely diced

1 celery stick, washed and finely diced

3 garlic clove, peeled and roughly chopped

4 sprigs oregano, leaves removed and roughly chopped

200ml red wine

800g crushed tinned tomatoes

750g boneless pork neck, cut into 3 even pieces across the grain

4 italian fennel sausages, skin removed and broken into 2-3 chunks each

Salt & pepper 

FOR THE POLENTA

500ml milk

350ml water

100g polenta

40g butter

30g grated parmy 

Method

FOR THE STEW

time 1.5 hrs

With the lid open, preheat the Breville FastSlowGO to sear at the highest temp.

Add half a tablespoon olive oil to the pan and brown the osso bucco for 3 mins a side.

Remove and set aside.

Add the remaining oil, onion, carrots, celery and oregano, and sauté for 5 minutes, add the garlic and cook for another 2 minutes.

Deglaze the pan with the red wine and simmer this for 2 minutes.

Add in the crushed tomatoes and give it a big stir. Press stop. Gently place half the sausages into the tomato mix.

Then layer the pork and veal around in a circle, standing on their sides. Finally, nestle the remaining sausage meat on top. Close and twist the lid to the lock position.

Select the stew function, and press start.

The program pressure cooks for an hour, but takes about 1.5 hours including preheat and steam release at the end.

while the stew is cooking, start your polenta.

Serve over soft polenta on a large platter with crusty bread. 

(To make this without a Breville FastSlowGO, simply brown and sauté in a large heavy based oven proof pot with a lid on the stove top, then once all of the ingredients are in the pot + an additional cup of water, cover it with baking paper and its lid and place in a preheated over at 160’c for 4 hours. The meat should be fall apart tender.)

FOR THE POLENTA

Bring 350ml of milk and the water to very hot over med-high heat.

Rain the polenta in and begin whisking as the liquid begins to boil.

Reduce heat to medIUM and continue to whisk until the polenta is smooth and soft (no longer sandy in your mouth).

Whisk in the remaining milk, butter and parmesan.

Pour onto a large serving platter and serve immediately.

It will set as it cools.