This Osoboku beef stew is perfect for cold winter days, for a festive meal, Shabbat, holidays, or simply for a comforting family weekend.
What is Osoboco?
Ossobuco is essentially the muscle of the arm attached to the bone. Muscle meat with the bone in is called osoboku. This type of meat is usually sold cubed, making it easy to use in slow-cooked stews. The bone within the marrow is the secret to the wonderful taste of this familiar dish called osoboku – it gives the dish its special texture and rich flavor.
The recipe is simple to prepare and the meat turns out wonderfully good with the vegetables and spices.
So, what do you need?
1 kg of osoboku meat cut into pieces
3 tablespoons of oil
2 medium onions, roughly chopped
2 peeled and diced potatoes
2 carrots, peeled and cut into thick slices
350g diced pumpkin (optional)
½ teaspoon of cumin
1 teaspoon of tomato paste
1 teaspoon of chopped coriander
the juice of a whole lemon
water
Salt and pepper to taste
How to do it?
1 – Start by frying the meat in a little oil in a wide, thick pan suitable for the oven, cooking each side for 3 minutes.
2 – After frying, set the meat aside and in the same pan, now fry the onion with the carrots for 10 minutes.
3 – Add the potatoes, cumin, tomato paste, coriander and finally the meat.
4 – Fill the pan with water until the meat is covered, add the lemon juice and season with salt and pepper.
5 – Mix well, bring the stew to a boil, cover with a lid, reduce the heat and cook for about half an hour.
6 – Preheat the oven to 190 degrees and put the pot in the roasting pan for about two hours; after the long roasting, the meat will be tender and excellent, and the flavors will be very present.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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