Serves 1
Directions
- 1Cut the osobuco into slices
- 2Add salt to the slices
- 3Brown the slices in the pan
- 4Add the onion, aji picante, extracto de tomate, tomato to the pan
- 5Add the osobuco slices
- 6Add laurel, tomillo, aji molido, vino tinto and caldo de carne to the pan
- 7Cover the pan
- 8Add some perejil to the plate
Ingredients
- Osobuco
- Salt
- Onion
- Aji Picante
- Extracto de Tomate
- Tomato
- Laurel
- Tomillo
- Aji Molido
- Vino Tinto
- Caldo de Carne
- Perejil
- Pan
Equipment
KnifeCutting boardPan
Tips
- The key to the recipe is the long cooking time that makes the Osobuco the best cut.
- Adding the ingredients to a Discolindo guarantees flavor, juiciness and tenderness.
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