Osso buco with red wine

These stews are perfect for any family celebration, and if we also prepare them in one of our express pots, we will not only save time, but also energy expenditure. It is a dish that can be prepared the day before and simply heated up to serve.

4 people

difficulty: easy

Time: 60 minutes

Ingredients:

4 pieces of beef for osso buco

2 garlic

2 onions

1/2 leek

1 green pepper

2 carrots

1 pear tomato

1 tablespoon of wheat flour

500 ml of red wine

2 bay leaves

1 liter of chicken broth

20 g unsalted butter

Wheat flour (for meat)

chopped fresh parsley

Extra virgin olive oil

Black pepper

Salt

For the mashed potatoes:

4 large cooked Monalisa potatoes

Extra virgin olive oil

Black pepper

Salt

Preparation:

Season the pieces of meat with salt and pepper on both sides and dust them with flour on all sides. We tie them with kitchen thread to try to keep them from deforming as little as possible. Pour a drizzle of extra virgin olive oil into the Active Pro pressure cooker, covering the bottom and a little more. Brown the pieces of meat on both sides. Once golden, we reserve them.

In the same oil add 2 minced garlic cloves. When they start to brown, add 2 chopped onions and half a leek, also chopped. Salt lightly and mix. Let fry for 5 minutes. Add 1 green pepper cut into strips, a couple of peeled and sliced ​​carrots, and 1 pear tomato cut into 8 pieces. Mix well and cook for 10 minutes over medium-high heat. Then add a tablespoon of wheat flour and cook for 5 more minutes. Pour in 500 ml of red wine and let reduce over high heat for 5 minutes.

We introduce the pieces of meat, a couple of bay leaves and we finish covering the meat with 1 liter of chicken broth, the amount will depend on your pot and the size of the pieces. Close the pot, put the pressure on 2. As soon as the spout comes out, lower the heat to a minimum and let it cook for 45 minutes. If you do it in a normal pot, let it come to a boil, lower the heat to low and cook for between 2 and 2 and a half hours, until the meat is very tender, it falls apart.

We carefully remove the osso buco pieces, remove the rope and rebuild a piece if necessary. For the sauce we have two options: grind the vegetables together with the broth or strain the vegetables and reduce the broth. Once it has reduced, add a piece of butter and stir until completely melted.

We prepare a mashed potato by mixing 4 boiled potatoes with olive oil, black pepper and salt. We spread the puree all over the presentation tray and crush it with a fork. Place the 4 pieces of meat on top. Season with the very hot sauce just before serving and sprinkle with a little chopped fresh parsley.

Comments 3

Maria Lazarte on

Tengo las ollas y sartenes y son espectaculares, muchas gracias, saludos

María DFominguez on

Una receta para chuparse los dedos, nunca mejor dicho. la carne sale deliciosa, super tierna y la salsita ummm.
Gracias

Soledad on

Hola; aún no he cocinado ninguna receta recibida; pienso hacerlo. Gracias por su gentileza al enviarlas y a hacernos partìcipes de exquisitos platos. Tengo las ollas BRA; son magníficas😊

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