Beer and maple syrup pork osso bucco burger

PORK OSSO BUCCO BURGER BEER AND MAPLE SYRUP

Portions : 4 - Preparation : 15 minutes - Cooking time : 5 hours 30 minutes

Ingredients

• 1 kg (2 lb) Quebec pork osso bucco.
• 60 ml (4 tbsp.) Barry Cacao Mycryo butter or canola oil
• 2 carrots, coarsely diced
• 1 onion, coarsely diced
• 4 garlic cloves, chopped
• 30 ml (2 tbsp.) tomato paste
• 3 bottles Leffe brown beer
• 500 ml (2 cups) orange juice
• 90 ml (6 tbsp.) maple syrup
• 2 sprigs thyme
• 1 bay leaf
• 500 ml (2 cups) tomatoes, diced
• 95 ml (3/8 cup) brown stock
• salt and pepper to taste

Condiment

• 75 ml (5 tablespoons) mayonnaise
• 1 orange, zest
• 2 pinches cayenne pepper
• 30 ml (2 tbsp.) parsley, chopped
• Mini burger buns or sandwich buns
• Side vegetables of your choice (tomatoes, lettuce, pickles, etc.)

Preparation

1. Preheat oven, rack in center, to 150°C (325° F).
2. Sprinkle meat with salt, pepper and Mycryo butter.
3. In a hot, fat-free frying pan, brown the meat, then set aside in an ovenproof dish. If using canola oil, grease the pan before browning the seasoned meat.
4. In the same pan, sweat the carrots, onion and garlic for 2 minutes, then add the tomato paste and brown for 2 minutes over medium heat.
5. Deglaze with the beer, reduce by ¾, then add the orange juice, maple sriop, thyme, bay leaf and tomatoes and cook for a further 10 minutes.
6. Finally, add the stock or broth and place in the dish containing the meat.
7. Cover with aluminum foil, seal tightly and cook for about 5 hours, until the meat is very tender. Check seasoning.
8. Leave to cool, then shred the meat. Remove the bones and fatty parts of the meat.
9. Return the meat to its cooking juices and keep warm until ready to use.
10. Mix the mayonnaise, zest, chilli and parsley in a bowl.
11. Top buns with mayonnaise, then add shredded meat, and the vegetable accompaniments (tomatoes, lettuce, gherkins) of your choice.

NB: Leftover shredded meat can be used in a sauce or for lasagne, for example.