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When the osobuco becomes gourmet

We leave you a recipe that puts into value a cut that used to relate to popular and cheap foods. Milanese osobuco with risotto.

The osobuco used to be the object of jokes in the roasts among friends, at least here in Mendoza. When there was a roast of friendship, and each had to wear a cut of meat, there was no lack of the comment “that no one brings osobuco, that later end up eating the other's gizzards”, referring to the one living (or less purchasing power) that wore a cheaper cut and was eaten.iacute; to the most expensive and, as a rule, the richest.

In addition,  osobuco has been the historical ingredient of  Mendoza  pot  . A little boiled vegetables that was always accompanied by that cut of meat. Popularly, it has been passed down from generation to generation.

However, like everything, the kitchen is reinvented. What was previously excluded, today is the protagonist.  Ingredients that were considered crude and popular today are the most exclusive.  That happened with osobuco, so, to be fashionable, you have to learn this recipe.

 ingredients 

 Preparation 

We begin by sealing the osobuco medallions, prior to having separated the marrow from each one. Remembering that this is a “second-rate”  meat  and therefore requires a lot of cooking time. You have to pass them through flour and seal them in  olive oil . For that we need vegetables to give it flavor. It is about carrot, fennel, onion and garlic. In a well-heated saucepan, we put the oil, and on it - the floured medallions and vegetables. We should also add wine and aromatic herbs such as rosemary, thyme, bay leaf and tomato extract. It is important to mark that the wine should be placed in one go, but gradually.

Parallel to this, let's put together a garrison and accompanying. We must cut the onion very small and sauté it in olive oil. Then we place the rice to pearly it. That is, seal it in the oil, wait for it to dry and have absorbed all the fat. We add the diluted meat broth in a little water. To this, we add the caracú, which would be the marrow of the osobuco. That takes about 20 minutes of cooking. In the end, butter and grated cheese are added.

While waiting for that time, we make the sauce with the zest of lemon, garlic, parsley, olive oil and honey. That mixes everything in a bowl, like a chimichurri.

 How to serve it 

A  risotto mattress is served. On it are placed two medallions of osobuco and decorated with a special sauce.

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