Peruvian Osso Buco

By: Guillermo Velasquez

Peruvian Osso Buco
cuisine icon Cuisine
Peruvian
cuisine icon Course
Main Dishes
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
30 minutes, 4 servings, cilantro blended with 1 cup blonde beer, diced medium, finely diced, garlic, Guillermo Velasquez, instant pot, main dishes, minced, osso buco roast, peruvian, peruvian red pepper, peruvian yellow pepper, potatoes, pressure cooking, red meat, red onion, salt and pepper, sliced carrots, to taste, trimmed

serving icon Servings
4 Servings
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
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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