BEEF OSSOBUCO SOUP "CHILEAN CAZUELA DE OSSOBUCO"

JON MICHELENA

 

BEEF OSSOBUCO SOUP (CHILEAN STYLE)

This is a typical Chilean soup is made all year around, but is better made in summer time because all the vegetables used in this soup are in season. The beef is browned and braised, and then is finished cooking with fresh vegetables. This soup is full of flavor using all the fresh vegetables.

 

PORTIONS: 4

 

TIME:1 HOUR AND 40 MINUTES

 

INGREDIENTS PART 1

2 Tbsp. olive oil

4 beef ossobuco shanks, bone in

2 minced garlic cloves

3/4 c. diced onions

3/4 cup diced red bell pepper

2 carrots cut in thick slices

1 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. sweet paprika

1/4 tsp. ground cumin

3/4 c. 2 inches cut string beans

4 shanks butternut squash

2 corns cut in half

4 medium size potatoes

1/4 c. brown rice

2/3 c. sweet green peas

1/2 c. sliced scallions

1 Tbsp. chopped parsley

1 tbsp. chopped fresh oregano

Beef broth or water with beef bouillon

 

PREPARATION

Pad dry the beef with paper towel.

Heat up the oil in a frying pan and brown the beef on both sides.

Place the ossobuco in a cooking pot and cover with water and add 1 teaspoon salt. Bring to a boil, lower the flame, and let it simmer for about 70 minutes or until beef is tender.

While the beef is cooking, cut and measure the rest of the ingredients.

Using the same frying pan without cleaning, sauté garlic, onions, red bell pepper, and sliced carrot. Place all the vegetables in a large cooking pot and add salt, ground black pepper, paprika, cumin and cook for a few seconds. 

Add the squash, corn, potatoes, brown rice, into the cooking pot. Cover it with beef broth or water with beef bouillon and cook for about 15 minutes.

Deglaze the frying pan with a bit of water and add it to the vegetables.

Add to the pot the cooked beef shanks with the liquid.

 

Incorporate the rest of the ingredients and cover it with the beef broth or water with beef bouillon. Bring the liquid to a boil and let it simmer for about 25 minutes, until all ingredients are cooked.

Adjust if it needs more salt.

Serve immediately.

Place the beef in large soup plates with a piece of corn, butternut squash shank, potato, and the liquid with the vegetables.