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OSSOBUCO RICE
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Ossobucco to taste
- Black pepper to taste
- Garlic to taste
- Salt to taste
- White or parboiled rice to taste
- Dry red wine to taste
- Onion to taste
- Lard to taste
- Green smell to taste
- Wheat Flour to taste
- Season the ossobuco with salt, black pepper and garlic, coat in wheat flour and sear in lard. After sealing both sides, set aside.
- In the pan where the ossobuco was sealed, put some more lard, add the onion and saute, add wine to loosen the bottom of the pan. Return with the ossobuco sealed and add water to cover the meat and adjust the salt. Leave on low heat and cover the pan. This process, done in a common pot, takes approximately 1:30 hours until the ossobuco cooks until it falls apart, but if you prefer, do it in the pressure cooker.
- Once cooked, separate the ossobuco and shred it and leave it aside.
- In another pan, put lard and onion to sauté, add the rice and sauté too. Add wine and stir until the alcohol evaporates, add the broth left over from cooking the ossobuco and let the rice cook.
- When it's cooked, put the shredded ossobuco and the green smell, mix and you're ready to eat.
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