Learn to prepare the options that win your tastes
The Ossobuco, also known as Chambari, It is a cut of meat widely used in the preparation of Italian recipes. Tasty and soft, it is very prestigious by those who love meat, as it has a unique consistency and aroma that make it irresistible, especially if combined with spices. Its cooking process, associated with meat or water broths, translates into a sauce rich in flavor that can also be served with proteins.
Subsequently, take a look at 5 cheap recipes with Ossobuco for cold days!
Ossobuco with tomato sauce
Ingredients
- 2 kg of ossobuco
- 2 tablespoons of olive oil
- 2 peeled and bites
- 2 peeled and wrinkled garlic cloves
- 340 g of tomato sauce
- 4 semi -chopped tomatoes
- Salt, ground black pepper and chopped coriander to taste
- Cooking water
Methods of preparation
In a container, it positions the meat and the season with salt and black pepper. Cover with plastic movies and refrigerate for 30 minutes. Then, in a pressure cooker, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add meat and brown for 5 minutes. Add the tomatoes and tomato sauce, cover with water and mix well. Cover the pan and cook for 50 minutes after taking pressure. Turn off the heat, wait for the pressure to leave completely, open the pan, season with salt and black pepper and sprinkle with coriander. Serve later.
Ossobuco with Pirão
Ingredients
- 1 kg of ossobuco
- 1 lemon juice
- 1 cup of wheat flour
- 1 tablespoon of oil
- 1 peeled and chopped onion
- 1 Porro Stallo
- 1 cup of dry white wine
- 5 cups of tea broth meat
- 1 seed -free and chopped tomatoes
- 1 cup of toast cape flour
- Salt, peppers, parsley and rosemary to taste
Methods of preparation
In a container, put the meat and the season with salt, pepper pepper and lemon juice. Cover with plastic movies and refrigerate for 30 minutes. Then pass the meat over the wheat flour and set aside. In a pressure cooker, put the oil and bring over medium heat. Select the meat until golden brown and add the onion, leeks and white wine and cook until it is reduced. Add the broth, rosemary and tomatoes and mix well. Cover the pan and cook for 40 minutes after taking pressure. Turn off the heat, wait for the pressure to leave completely, open the pan and add the parsley. Reserve. In a pan, put a little meat broth and bring over medium heat until it boils. Gradually add the cassava flour and mix until it thickens. Turn off the fire and serve the meat accompanied by Pirão.
Ossobuco in black beer
Ingredients
- 1 kg of ossobuco
- 2 tablespoons of olive oil
- 2 chopped onions
- 3 chopped garlic cloves
- 350 ml beer black
- 2 tablespoons of tomato sauce
- 1 bay leaf
- Rooms and black pepper ground to taste
- Chopped green smell to finish
- Cooking water
Methods of preparation
In a bowl, season the Obbuco with salt and black pepper. In a pressure cooker, heat the olive oil over medium heat and brown the pieces of Ossobuco on both sides. Reserve. In the same pan, fry the onion and garlic until golden brown. Add the tomato sauce and mix well. Place the bones of Ossobuco in the pan, add the bay leaf and pour the black beer. Complete with the water until it covers the meat and cook for 40 minutes after collecting the pressure. Turn off the heat, wait for the pressure to go completely and open the pan. Set the salt and the black pepper, sprinkle the green smell above and then serve.
Ossobuco with carrot
Ingredients
- 1 kg of ossobuco
- 1 l of water
- 2 tablespoons of oil
- 1 red and chopped red peppers
- 200 g of tomato sauce
- 3 peeled and wrinkled garlic cloves
- 1 peeled and chopped onion
- 1 seed -free and chopped tomatoes
- 2 carrots cut and cut into slices
- 2 Bay leaves
- Salt, ground black pepper, curry, chopped chives and steering to taste
Methods of preparation
In a container, it positions the meat and the season with salt, black pepper, curry and paprika. Cover with plastic movies and refrigerate for 30 minutes. Then, in a pressure cooker, put the oil and bring over medium heat. Add onion and garlic and brown. Add the pepper, tomato and meat and brown for 10 minutes. Cover with the water, place the carrots and bay leaves and cover the pan. Cook for 50 minutes after collecting the pressure. Turn off the heat, wait for the pressure to go completely and open the pan. Season with salt and black pepper and then serve with chives.
Ossobuco with white beans
Ingredients
- 1 kg of ossobuco
- 2 cups of tea White
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 chopped garlic cloves
- 1 cubed tomatoes
- 2 Bay leaves
- Chopped green smell, salt and ground black pepper to taste
- Water to immerse and cook
Methods of preparation
In a container, dip the white beans in water for 8 hours. Then drain them, wash in running water and set aside. In a bowl, season the pieces of Ossobuco with salt and black pepper. In a pressure cooker, heat the olive oil over medium heat and brown the meat well on both sides. Add onion and garlic and brown until they dry. Mix the white beans with the meat and place the bay leaves. Put the water until it covers everything, leaving about 3 fingers above the ingredients. Cook for 30-40 minutes after taking the pressure, until the white beans and meat are very soft. Turn off the heat, wait for the pressure to go completely and open the pan. Regulates the dressing. Sprinkle the green smell and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
