Filipino Style Asado Osso Bucco
When most people think of Osso Bucco, they picture the classic Italian version slowly braised with wine, tomatoes and herbs. This recipe takes that same beautifully rich cut of meat and gives it a Filipino-inspired twist using the sweet, savoury and comforting flavours of Asado.
The result is fall-apart tender beef, a rich glossy sauce perfect for spooning over rice, and a dish that feels both familiar and completely unique. Equal parts soy sauce and ketchup form the foundation of the braising liquid, creating a sauce that is deeply savoury with just enough sweetness to balance the richness of the beef.
Served over steamed jasmine rice with garlic butter green beans, this is comfort food in a bowl and a wonderful example of how Filipino flavours can transform a classic cut of beef.
Serves 4-6
Ingredients:
- 4-6 beef osso bucco pieces
- 2 tbsp vegetable oil
- Salt and cracked black pepper
- 1 large brown onion, finely diced
- 1 celery stalk, finely sliced
- 1 carrot, finely diced
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup tomato ketchup
- 1 tbsp cornflour
- 3 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 bay leaves
- 2 star anise
- 3 cups chicken stock
To Serve
- Steamed jasmine rice
- Garlic butter green beans
Method :
1. Prepare the Beef
Pat the osso bucco dry with paper towel and season generously with salt and cracked black pepper.
Heat the oil in a large Dutch oven, casserole dish or ovenproof pot over medium-high heat.
Sear the osso bucco until deeply browned on all sides. Remove and set aside.
2. Build the Flavour Base
Reduce the heat to medium.
Add the onion, celery and carrot to the same pot and cook for 5-6 minutes until softened and lightly caramelised.
Add the garlic and cook for a further minute until fragrant.
3. Create the Asado Braising Sauce
In a bowl, combine the soy sauce, ketchup, cornflour, brown sugar and oyster sauce. Stir well until completely smooth with no lumps.
Pour the mixture into the vegetables and stir through.
Gradually add the chicken stock while stirring.
Add the bay leaves and star anise.
4. Slow Cook
Return the osso bucco to the pot.
Bring everything to a gentle simmer.
Cover with a lid and cook in a preheated oven at 155°C for approximately 4 hours, or until the beef is fork tender and almost falling from the bone.
Check occasionally during cooking and add a splash of stock if required.
5. Finish
Once cooked, carefully remove from the oven and allow to rest for 10 minutes.
The sauce should be rich, glossy and beautifully coating the beef thanks to the cornflour added at the beginning of the braise.
To Serve
Serve the Filipino Style Asado Osso Bucco over steamed jasmine rice with garlic butter green beans.
Spoon plenty of the rich Asado sauce over the top and enjoy.
Gregson’s Tip
Osso Bucco is one of those cuts that rewards patience. While it starts out firm, slow cooking transforms it into something incredibly tender and packed with flavour.
I love using Filipino Asado flavours here because the sweetness of the ketchup, the savouriness of the soy and oyster sauce, and the warmth of the star anise create a sauce that feels made for rice. The celery, carrot and onion help build depth and sweetness, while the cornflour creates a silky sauce that clings beautifully to the beef.
It’s comfort food at its finest and a delicious Filipino-inspired take on an iconic cut usually associated with the Italian version of Osso Bucco.
