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OSOBUCO FRIED BEEF WITH CABBAGE

Last Sunday we had family dinner and made a new recipe. The recipe booklets that came within a few years ago published Galician Veal IGP, the recipe is simple and very satisfactory, in fact I'm sure it will repeat soon.

OSOBUCO FRIED BEEF WITH CABBAGE

Serves 4

1,400 gr. shin Veal, bone-in cut slices about 3 cm.
thick 200 gr.
flour 200 gr.
crushed tomatoes 1 onion, peeled and cut into small cubes
2 carrots, peeled and cut into small cubes
10 dl.
red wine Chopped parsley Salt and pepper


grated lemon rind 3 dl.
olive oil 400 gr. cabbage.
50 gr. garlic. 1 tablespoon paprika


wide in a pan sauté onion and carrot in olive oil. Cook a few minutes, remove and reserve.

the same oil to brown them before the osobuco seasoned and floured. This operation is performed to close the pores of meat and it does not leak and which is more juicy.

Once browned meat to the pan add the vegetables we had braised. Also add wine and boil down to evaporate the alcohol.

Then add the chopped tomato.
spiced chicken. Let cook over low heat until meat is tender, about 45 minutes.

Now grate the lemon rind and parsley and add to skillet. Cook another few minutes.

cut For the garnish into thin strips (julienned) cabbage, wash and cook them from boiling water for about 12 minutes. Drain.

in a pan with olive oil gilded the jos peeled and cut into slices. When making gold add a tablespoon of paprika and then to prevent the paprika from burning incorporate drained cabbage. Sauté a couple of minutes and serve.