Wonton Soup
Peruvian Osso Buco
| By : |
Guillermo is a professional chef trained in Paris by Le Cordon Bleu who shares his passion for food and good eating.
| Cook Time | 30 Minutes |
| Servings |
4 Portions
|
Ingredients
- 2 lb (850 g) osso buco roast trimmed
- 1 tbsp garlic minced
- 1 red onion finely diced
- 1 tbsp ají amarillo Peruvian yellow pepper
- 1 tbsp ají panca Peruvian red pepper
- 1 cup cilantro blended with 1 cup blonde beer
- sliced carrots
- potatoes diced medium
- peas to taste
- Salt and pepper to taste
Ingredients
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Instructions
- Turn on the Instant Pot and press Saute. Sear the osso buco pieces seasoned with salt and pepper for 2 to 3 minutes per side until caramelized. The trick so they don't stick is to add olive oil and a bit of butter.
- Set the pieces aside and, on the same option for 15 Minutes, sauté the onion, garlic, and ají mixture.
- Add the cilantro blended in beer. It is important to remove the stems to avoid the stew getting bitter.
- Reduce the alcohol while sautéing, until the strong notes of the beer are no longer perceived, and season with salt to taste.
- Return the pieces of meat and add the potatoes and carrots along with the peas.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 30 Minutes.
- Finally, release the steam and serve with white rice. Enjoy!
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