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Ossubuco or beef chambaril in the pressure cooker
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Marilú Peres
@marilu_pd- Ingredients
- Recipe
- Ossubuco or Chambaril4 unit(s)
- Onion1 unit(s)
- Leek1 unit(s)
- Tomato3 unit(s)
- Dry red wine or cachaça1 cup
- Water or vegetable broth1 cup
- Wheat Flour4 tablespoon
- Black pepper0 to taste
- Salt0 to taste
- Olive oil1 to taste
- Ingredients: 4 units of ossobuco (chambaril) beef 1 chopped onion 1 chopped leek 3 tomatoes, blended in a blender 1 cup dry red wine or cachaça 1 cup water or beef or vegetable broth 4 tablespoons of wheat flour 1 pinch of black pepper 1 pinch of salt 1 strand of olive oil Preparation mode: Start by seasoning the ossobuco with salt and pepper to taste and rolling it in the flour. Place the pan on high heat with a drizzle of oil. When hot, add the meat and brown on both sides. Remove and reserve on a plate. Add the onion and leek to the pan and, if necessary, add a little more oil. Allow to cook over medium heat until wilted. Then add the beaten tomatoes in the blender and let it cook for 2-3 minutes. Add the wine or even a cachaça and let it boil to evaporate the alcohol. Return the ossobuco to the pan and add the water. Cover the pan and, when it starts to sizzle, count 30 minutes. Open the pan and remove the ossobuco again to a plate. Blend the broth in a blender to obtain a smooth sauce and return to the pan or skillet with the ossobuco. Bring to a boil and simmer until the sauce has reduced. Tip: This is an optional step. If you prefer, you can serve the ossobuco immediately without beating the broth. Your ossobuco in pressure is ready! Then serve the ossobuco with fried potatoes, for example, and enjoy! Goes well with rice and polenta!
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