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Ossobuco Ragu
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
90 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Ossobuco300 g
- Chopped small carrot1 unit(s)
- Chopped Small Red Onion1 unit(s)
- Leek, chopped in half moon3 tablespoon
- Tomato without skin and chopped seed2 unit(s)
- Minced Garlic Clove2 unit(s)
- Red wine0.5 cup
- Rosemary sprig1 unit(s)
- Thyme sprig1 unit(s)
- Olive oil2 tablespoon
- Chopped chives to taste
- Freshly ground black pepper to taste
- Sea salt to taste
- In a pressure cooker, heat the oil and sear the meat on all sides.
- Remove the meat and set aside.
- In the same pan, brown the onion, leek and garlic.
- Then add the carrot and mix.
- Add the wine and stir well to deglaze the bottom of the pan.
- Add the tomato, 1 cup of hot water, salt, pepper, rosemary and thyme.
- Mix everything and close the pressure cooker.
- Let it cook for 50 minutes after it opens pressure.
- After the time, open the pressure cooker and remove the meat to shred.
- Return the already shredded meat to the pan, mix well, adjust the salt and let it cook for another 10 minutes. Add more water if needed.
- Turn off the heat and finish with the chives.
- Serve with a delicious creamy polenta!
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