Osobucos meat is one of the richest thanks to cartilage and intramuscular fat, which provides a much more intense flavor than lean meats, which do not contain this fat. When we use it to make the empanadas filling, we get a juicy and tasty result to suck your fingers. Also, then you will observe how to prepare them in simple detailed steps with images. In addition to this option, we will teach you another elaboration to choose your favorite and you can prepare them to enjoy them at a dinner at your home or in company. By that, in recipes, we show you how to make easy and fast Osobuco empanadas. Lets cook!
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Osobuco empanadas ingredients: |
| 12 empanada discs 500 grams of osobuco 1 onion 1 tablespoon of butter ¼ Green bell ¼ red meor ¼ yellow bell 25 cubic centimeters of white wine 2 branches of green onion 1 pinch of pepper pepper 1 pinch of nutmeg ½ teaspoon of cumin 1 tablespoon barbecue |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Osobuco empanadas ingredients:
1. To start the Osobuco empanadas recipe, first cook the meat in a rich broth flavored with vegetables. In this case, we have used carrot, pumpkin, garlic, chard, celery and condiments, such as laurel and thyme. Previously, you must clean the vegetables and peel them, as is the case with carrot, pumpkin and garlic. You should also clean the celery and chard. Then boil for about 60 minutes for the meat to be very tender. If you have a pressure cooker, it will also be ideal to use it to reduce time.
Trick: If you do not have these vegetables, you can use the ones you have to make the broth. Here we seek to provide flesh flavor. Then reserve the broth to make a rich homemade soup.
2. Meanwhile, prepare the sauteed vegetables to provide more flavor and moisture to the filling. To do this, peel and pile the onion and garlic. Also lava and itch the white part of the green to saute all the vegetables with the tablespoon of butter, you must add them in a pan to maximum fire until it is transparent.
3. When it is transparent, add the washed and chopped bullshit without white ribs or seeds. Then, lower the fire to the middle-low and continue to skip until they are cooked and tender. Then, raise the fire to maximum, add the white wine and jump until the smell changes from acid to sweet. Thus you will know that alcohol has evaporated. Remove from heat and reserve.
4. After the cooking time of the meat, cut it into small cubes removing the toughest cartilage so that it is not uncomfortable to eat the empanadas.
5. Mix the meat with the sauteed vegetables, the green part of the sauteed green, the barbecue and the condiments, such as pepper, oregano, cumin and nutmeg. It also proves the filling and corroborates the flavor. If necessary, correct with condiments to taste.
6. Turn on the oven at 200 ºC-220 ºC and start filling your empanadas. It also adds a tablespoon of the preparation of Osobuco in the center of the disc and wet one half of the edge so that, when closing it, it is perfectly sealed. Next, with the help of the fingertips, make the repulgue and locate the empanadas in a roasting previously greased with the closure up.
7. Paint the Osobuco empanadas with the beaten egg and then cook them in the preheated oven at 200 ºC-220 ºC for about 20 minutes or until golden brown. In addition, if you wish, you can take them the last minutes from the oven to receive more heat at the top and brown the dough.
8. You can eat the delicious Osobuco empanadas! Next, we will comment on another way of cooking them so you can choose your favorite, but it is certainly worth trying this empanada filling with such tasty meat, you will love it. Tell us in the comments your opinion and share with us a photograph of the final result.
