Recipes

Osobuko in the roaster

Put oil in a deep frying pan or saucepan and sauté the meat over high heat until it gets a nice color.

Remove the meat and lower the heat, add the vegetables and fry until they wither.

Add the pulp and spices and stir, simmering the fire and adding the wine.

Boil for 5 minutes to concentrate and add the tomatoes, salt and pepper.

Salt the meat and place it in a pan to fit it evenly, pour over the vegetables and add enough broth to cover the meat.

Bake in a preheated oven at 160 C for 2.30 to 3 hours.

Finally, mash the ingredients of the roaster by concentrating it with flour or corn flour in order to give our sauce the appropriate texture with which we will pour our meat, which can ideally be accompanied with rice or mashed potatoes.

Have a good appetite!