This dish is very comfort food, it doesn’t look beautiful, but it’s so good!!!! There’s a fork and knife in the photo, but the best part is eating with a spoon, with a very generous layer of grated cheese on top!
Ossobuco (chambaril in some locations) in my opinion it is one of the tastiest meats there is! It’s beef shin and that’s why it has a central bone (which you should save for making the homemade beef broth that I’m going to teach you). You know that all meat close to the bone is much tastier, right?
This time I did it in the form of ragu which is nothing more than a cooked meat until shredded and sautéed with various ingredients. The difference is that with the meat already braised, I cooked the pasta (hail mary format) in the same pan, in its sauce, the result was incredible!!!
I started by putting 4 pieces of ossobuco, without any seasoning and covered with water until 2 fingers passed. After gaining pressure, I reduced the heat to minimum and left it for 1h and 20m. But in the middle of this time I take it off the heat, let the pressure release and take a look to see how the meat is, if it’s too dry, I add a little more water and return to the heat to finish cooking.
Once the meat is already cooked, I “tear it into pieces” with my hands and set it aside.
Now sauté in olive oil in the sequence below:
- 1 chopped onion;
- 3 chopped garlic cloves;
- 1/4 chopped pepper;
- the flesh torn to pieces;
- 1 can of peeled tomato;
- 1 cup of water (or the broth from cooking the meat, if you have any leftover);
- 1 handful of herbs (I used green scent, basil and fresh oregano);
- Salt and pepper to taste.
I let it boil for a few minutes and add 1 cup of Ave Maria pasta (the cut ones we use in the soup). And I let it cook until the pasta is cooked. If necessary, I will add more water.
In the photo I wanted the dish to be clearly visible so I didn’t add the cheese, but you can serve it with a small “mountain” of grated Parmesan when it’s really great!!!
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