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Ossobuco with polenta
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Maíra Covolan
@mairacovolan- Ingredients
- Recipe
- Ossobuco1 kg
- Dry red wine1/2 cup
- Tomato2 unit(s)
- Yellow pepper1/2 unit(s)
- Onion1/2 unit(s)
- Crushed Garlic Clove3 unit(s)
- Bay leaf2 unit(s)
- Sweet paprika1 teaspoon
- Salt to taste
- Black pepper to taste
- Green Smell to taste
- Cornmeal mimoso1 cup
- Boiling water1 l
- Butter1 tablespoon
- Salt to taste
- Grated Parmesan Cheese to taste
- Brown the ossobuco in a very hot pressure cooker with a drizzle of oil.
- Add the onion, garlic, tomatoes, peppers and seasonings and sauté. Add the wine and let it cook for about 2 minutes, complete with hot water until it covers the meat.
- Cover the pan and as soon as it gets pressure, lower the heat and cook for 50 minutes.
- For the polenta, put the water with the butter and salt in a pan and wait for it to boil.
- As soon as it boils, add the cornmeal already dissolved in a little cold water. Stir constantly until completely smooth.
- Cook for 15 minutes on low heat. Add Parmesan cheese to taste.
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