Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Favorite Lunch. When I was a child, my favorite lunch was soup, especially when it was made with beef, chicken, or hen. I loved coming home from school and finding a delicious soup prepared by my mom waiting for me at the table. Today, soup still holds a place of honor, only now I'm the one who prepares it, and I have my own favorite: ossobuco soup.
Ossobuco is a cut of meat obtained from the lower part of the cow's leg. The cut is transverse, so it looks like a medallion of meat with a bone in the middle containing marrow in the center. In Venezuela, we know this piece of ossobuco as lagarto. It is also sold boneless, and its meat is fibrous and very tough, so it requires several hours of cooking in a regular pot, or perhaps half an hour or 40 minutes in a pressure cooker. I cook it in a regular pot on my electric stove, covered over medium heat for about three hours.
This is one of my favorite meats, which can also be used to make stews. It is a very tasty cut, and when fresh, it has an intense and pleasant flavor. For me, this soup is one of the best. It is a simple recipe, and most of the time is spent tenderizing the ossobuco. I don't usually sauté the seasonings, a step that reduces the number of preparation steps and makes it healthier.
Ingredients
- 250 grams ossobuco with bone (2 pieces)
- 95 grams of potato
- 1 corn cob or ear of corn
- 100 grams of carrots
- 170 grams of Chinese taro
- 250 grams of cassava
- 200 grams of white taro
- 2 cloves of garlic
- 85 grams of finely chopped seasonings (including sweet chili pepper, red bell pepper, green onion, and garlic)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
Preparation
1.-. Cook the ossobuco in 1.5 liters of water with a teaspoon of dried oregano over medium heat, with the pot covered, until tender.
2.-. Once the meat has softened, remove the skin from the tubers, wash them thoroughly, and cut them into smaller pieces.
3.- Then, add everything to the soup. Peel the garlic, chop it into small pieces, and add it to the pot. If necessary, add a little more water.
4.- Add the 85 grams of chopped seasonings. Also add the seasonings, a tablespoon of dried oregano, salt to taste, turmeric, and cumin. Cover the pot and cook until the vegetables have softened, along with the corn and seasonings. Adjust the salt to taste.
Once the soup is ready and seasoned to taste, turn off the heat and let it rest for 5 minutes. Then serve. That's how my favorite lunch turned out.
I hope you liked it, this has been my participation in Hive Top Chef competition. See you another time.
All photos are original, taken with my Xiaomi Redmi 9 cell phone. The editions were made with the application GridArt.
