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OssOssobuco cooked in beer

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OssOssobuco cooked in beer


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Tempo de preparo

2 hour(s)


8 servings

Brenda Almeida

  • Ingredients
  • Recipe
  • Beef ossobuco 4 cm thick8 unit(s)
  • Minced Garlic6 unit(s)
  • Salt1 teaspoon
  • Black Pepper1 to taste
  • Colorau Color1 tablespoon
  • Wheat flour50 g
  • Oil50 ml
  • Water100 ml
  • Bay leaf4 unit(s)
  • Chopped Onion1 unit(s)
  • Carrots, diced2 unit(s)
  • Skinless and Seedless Toners2 unit(s)
  • Fresh thyme sprig1 unit(s)
  • Light beer1 unit(s)
  1. Wash all ossobucos, prick the side skins of each one so they don't shrink when cooking. Mix garlic, salt, black pepper, paprika and wheat flour in a container, season the ossobucos with this seasoning. In a pressure cooker and on low heat, heat the oil, fry, sealing all the ossobucos, add the water and the bay leaves, cover the pan and let it cook for about 10 minutes only, counting from the pressure, turn off the fire, let the pressure come out naturally, adjust the salt, place the meat in a rectangular aluminum shape, reserve the broth, in another container mix the chopped onion, chopped carrot, chopped tomato, fresh thyme, broth very well from the pan, 1 pinch of salt and the beer, mix everything very well. Drizzle over the meat while still hot, bake in a hot oven at 200°, covered with aluminum foil for about 30 minutes or until the vegetables are very soft. Remove the foil and bake in the oven for another 20 minutes or until golden, discard the bay leaves. Serve, preferably while still hot, drizzled with the sauce in the mold and with freshly made rice.

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