INGREDIENTS
- – Ossobucco 6 wheels.
- – Garlic 2 cloves.
- – Leek 1 unit.
- – Carrot 2 models.
- – White onion 1 unit.
- – Inexperienced pepper 1 unit.
- – Cilantro 1 unit.
- – Wrap 1 bottle.
- – Black beer 1 can.
- – Corn starch 2 tbsp.
- – Orange juice 200 cc.
- Pea puree:
- – 1 kg of peeled peas.
- – Butter 200 g.
- – Mint 1 department.
- – Milk cream 200 cc.
- – Salt and pepper.
- – Walnuts (optionally available).
OSSOBUCCO BRAZED IN BLACK BEER AND ARRIVALED WITH PEE MASH
PROCEDURE:
1. Brown the ossobuco beforehand, seasoned. Reserve.
2. In the identical saucepan, brown the greens in mirepoix
3. Then prepare the ossobucos and deglaze with the black beer.
4. Add the orange juice.
5. Scale back the alcohol and add the vegetable inventory and cook dinner till tender.
6. Add prickly pear or chañar syrup, cut back and thicken with corn starch.
7. Pea puree: Peel the peas and blanch in water with salt and mint.
8. Add to the blender or mixer together with the heavy cream.
9. Course of till you get a texture (not so easy).
10. Add the walnuts, season with salt and pepper and serve with the ossobucco.
