Authentic home cooking from Chile, with US measurements. 
Ossobuco Stew (Cazuela de Ossobuco)
This Ossobuco stew is one of the traditional Chilean dishes. It's hearty and enjoyed year-round, but it's especially good in summer, even with the heat, because that's when you can find all the fresh ingredients used in this recipe.
Ossobuco Stew (Cazuela de Ossobuco)
This Ossobuco stew is one of the traditional Chilean dishes. It's hearty and enjoyed year-round, but it's especially good in summer, even with the heat, because that's when you can find all the fresh ingredients used in this recipe.
Open in Cookpad AppSteps
- 1
Pat the ossobuco dry with paper towels to help it brown. Heat a skillet with the olive oil and brown the ossobuco on both sides.
- 2
Place the ossobuco in a pot and cover with water and 1 teaspoon of salt. Bring to a boil. Reduce the heat and simmer for about 1 hour, or until the meat is tender. Do not clean the skillet.
- 3
While the ossobuco is cooking, measure and cut the remaining ingredients.
- 4
In the same skillet used to brown the ossobuco (without cleaning it), sauté the garlic, onion, bell pepper, and carrots. Transfer these ingredients to a large pot. Heat and add the salt, pepper, and paprika. Cook for a few seconds.
- 5
Add the rice, corn, potatoes, and squash to the pot. Cover with water up to the level of the vegetables. Bring to a boil, then lower the heat and simmer for about 15 minutes.
- 6
Add the cooked meat with its cooking liquid and the remaining ingredients. Taste the soup and adjust the salt if needed. Cook for 15 more minutes. Serve immediately.
- 7
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