The Matterhorn

The Matterhorn

servings
2

Ingredients































Cooking Instructions

1

For osso buco: Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub over beef shanks. Heat oil in skillet over medium-high heat. Sear shanks on all sides until brown. Remove shanks from pan. Add onion, carrot and celery; sauté until tender. Pour wine into pan and deglaze. Add beef broth and tomato paste. Return meat to pan. Add bay leaf, thyme, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low. Cover and simmer 2 hours, until tender. Remove meat from pan. Shred meat with a fork, discarding gristle and bones. Return meat to pan; increase heat to medium-high and cook 2-3 minutes. Remove meat from pot with slotted spoon to drain fat.
 


2

For pickled onions: In saucepot, bring vinegar, water and sugar to boil. Add red pepper flakes and red onions. Turn off heat; steep mixture at least 30 minutes.


3

For gremolata: In food processor, combine parsley, garlic and lemon zest. Pulse until finely chopped.


4

For sandwich assembly: Heat broiler. Spread 1 teaspoon butter on 1 side of each bread slice. Sprinkle 1 tablespoon of Wisconsin parmesan cheese over butter on each slice. Broil, cheese-side-up, until toasted, about 3 minutes. Flip bread slices. Top each slice with 2 slices Wisconsin gouda and 2 teaspoons gremolata. Broil until cheese is melted. Add shredded beef, pickled onions and arugula to 2 slices. Top with remaining 2 slices, gremolata-side down, to make sandwiches. Serve immediately.
 


Ingredients































Cooking Instructions

1

For osso buco: Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub over beef shanks. Heat oil in skillet over medium-high heat. Sear shanks on all sides until brown. Remove shanks from pan. Add onion, carrot and celery; sauté until tender. Pour wine into pan and deglaze. Add beef broth and tomato paste. Return meat to pan. Add bay leaf, thyme, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low. Cover and simmer 2 hours, until tender. Remove meat from pan. Shred meat with a fork, discarding gristle and bones. Return meat to pan; increase heat to medium-high and cook 2-3 minutes. Remove meat from pot with slotted spoon to drain fat.
 


2

For pickled onions: In saucepot, bring vinegar, water and sugar to boil. Add red pepper flakes and red onions. Turn off heat; steep mixture at least 30 minutes.


3

For gremolata: In food processor, combine parsley, garlic and lemon zest. Pulse until finely chopped.


4

For sandwich assembly: Heat broiler. Spread 1 teaspoon butter on 1 side of each bread slice. Sprinkle 1 tablespoon of Wisconsin parmesan cheese over butter on each slice. Broil, cheese-side-up, until toasted, about 3 minutes. Flip bread slices. Top each slice with 2 slices Wisconsin gouda and 2 teaspoons gremolata. Broil until cheese is melted. Add shredded beef, pickled onions and arugula to 2 slices. Top with remaining 2 slices, gremolata-side down, to make sandwiches. Serve immediately.
 


More Recipes Like This


previous
next