When we talk about a recipe made to the album, we go back to the Arado album of the Argentine Pampas used for plantings. When the guachos ended with the task, they used the machines disk for that task, as if it were a large pan. These albums were of a thick sheet and can perfectly endure the heat of the coals or direct fire. From recipes, we bring you this recipe from Osobuco to the album, a cut of economic and very tasty meat, that when cooking it for a long time, taking advantage of His veins of fat and cartilage, it is very tender. It is a very common dish in Argentina and easy to elaborate, so keep reading to know how to do Osobuco to the album.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to do the album: |
| 1 kilogram of osobuco 2 carries 1 pimient red 1 pimineto green 2 onions 1 bottle of onion of green 250 cubic centimeters of sauce or puree of tomatoes 200 cubic centimeters of blonde beer 1 pinch of salt 1 pinch from pimineta |
| ADDITIONAL CHARACTERISTICS: Cheap cost, sauteed, |
Ingredients to do the album:
1. Short and clean the Osobuco removing the fat surpluses you may have.
2. Cut vegetables into thick strips. You can make a slightly rustic cut, but you need vegetables to maintain their texture during a long cooking and do not puree. Weighs and measures tomato puree and beer.
Trick: You can make the crushed tomato sauce at home natural tomatoes.
3. Put the disc over high heat to be hot, add a fine layer of oil and seal the Osobuco on the one hand until it is very golden.
4. Turn the OSOBUCO to the album and be over the other side. We add salt and pepper to taste and, when the meat is gilded on both sides, remove it and reserve it.
5. Add some oil to the same disc and wait for it to take temperature again. When this happened, the vegetables jump for a few minutes.
6. past minute, incorporate the Osobucos again to the album and pour the beer.
7. When the beer has evaporated a little, add the puree or tomato sauce and incorporate all the ingredients.
8. Mix, lower the fire and let the OSOBUCO cook the album with beer for approximately 1 hour over low heat.
9. After cooking time, you can enjoy your dish! There are those who do the Osobuco recipe to the album with white wine instead of beer, so we encourage you to try both options and tell us which one you like best. Personally, we opt for the option we have presented here, more juicy, tender and tasty. If you like Argentine recipes, don miss these other options:- Strip roast
– Argentine Churrasco
– Fraile balls
