SLOW-COOKED OSOBUCO
INGREDIENTS
1 whole Osso Buco
500 g onions
1 red bell pepper
1 green bell pepper
1/2 liter red wine
Curry
Salt
Pepper
STEP BY STEP
This cut is ideal for eating directly or as fillings for tarts, tacos, or empanadas.
Start by lighting the Kamado Argentino with very little charcoal, about 1.5 kg for the larger model and less than 1 kg for smaller ones. Wait until the charcoal is ready to be used. Meanwhile, season the Osso Buco with salt, pepper, and curry.
Place the meat horizontally and grill it for twenty (20) minutes on each side to sear and impart a smoky flavor. You can use wood chips to achieve a special taste. Aim for high heat during this step.
After these 40 minutes of cooking, reduce the temperature of the kamado to 100°C.
Find a suitable dish for your Osso Buco. Place all the finely chopped vegetables, wine, and the Osso Buco vertically in the dish. It’s important to cook with a medium-quality wine or higher.
Let it cook for at least two (2) hours, and you’ll have a delicious dish ready to enjoy.