Chilean Osso Buco in Dark Beer — Homemade Osobuco a la Cerveza Negra Recipe

Versión en Español

Chilean osso buco in dark beer, or osobuco a la cerveza negra, is thick cross cut beef shank floured, browned, and braised slowly with onion, garlic, tomato, bay leaf, thyme, beef broth, and a stout or porter until tender, then glazed in its strained, butter enriched sauce. It takes 30 minutes of preparation and about 2 hours of cooking, and serves 4.

The dark beer adds notes of coffee, chocolate, and caramel to the braise, turning an inexpensive cut into a gourmet dish that is perfect with mashed potatoes or pasta.

How to Make Osso Buco in Dark Beer?

The shanks are scored, seasoned, floured, and browned. A sofrito of onion and garlic is cooked in the same pot, then tomatoes, herbs, the meat, the beer, and the broth are added and simmered covered over low heat until the meat is tender. The sauce is strained, finished with butter, and used to glaze the meat.

Nutritional Information

Each serving of osso buco in dark beer contains approximately 400 kcal, 30 g of protein, 22 g of total fat (8 g of saturated fat), 100 mg of cholesterol, 10 g of carbohydrates, 5 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Osso Buco in Dark Beer Recipe

Preparation: 30 minutes
Cooking: About 2 hours
Servings: 4

Ingredients

• 4 thick beef shanks (osso buco)
• 500 ml of dark beer (stout or porter)
• 100 ml of beef broth
• 60 g (½ cup) of flour
• 60 ml (¼ cup) of oil
• 15 g (1 tablespoon) of butter
• 4 tomatoes, diced
• 3 garlic cloves, chopped
• 1 onion, diced
• 1 bay leaf
• 1 sprig of thyme
• Fine salt
• Black pepper

Instructions

1. Make a couple of shallow cuts in the membrane around each shank on both sides so they do not curl while cooking. Season with salt and pepper and dust with flour, shaking off the excess.

2. Heat a splash of oil in a large pot over high heat, lower the heat, and brown the shanks on both sides. Remove and set aside. In the same pot, sauté the onion and garlic for about 5 minutes.

3. Add the tomatoes, bay leaf, and thyme, stir gently, and return the shanks to the pot. Pour in the dark beer and bring to a boil, then add the broth, cover, and cook over low heat for about 90 minutes, until the meat is very tender. Remove the shanks and strain the sauce.

4. Return the sauce to the pot and stir in the butter until melted. Add the shanks again and cook a few more minutes, spooning the sauce over the meat to glaze it. Serve on its own or with mashed potatoes or pasta.

Additional Tips

Pick the right beer

Porter, stout, or doppelbock bring coffee, chocolate, and caramel notes that enrich the braise. Avoid very bitter beers such as some IPAs, which can overpower the dish.

Thicken the sauce

If the sauce is still thin after braising, reduce it without the meat over medium heat until it thickens, then return the shanks.

Do not waste the marrow

The marrow in the center of the bone is a delicacy. Spread it on toast or stir it into the sauce for extra richness.

Frequently Asked Questions (FAQs)

1. What do I do with the bone marrow?

Marrow is a delicacy. You can serve it straight on toasted bread or stir it into the sauce while it cooks for extra flavor.

2. Can I make it in a pressure cooker or slow cooker?

Yes. In a pressure cooker, cook for about 25 to 30 minutes once it reaches pressure. In a slow cooker, cook 6 to 8 hours on low. In both cases, brown the meat and vegetables first.

3. What side dish goes best?

Mashed potatoes are the classic choice, but creamy polenta, white rice, or pappardelle and other wide pasta also work very well.

4. Does the alcohol cook off completely?

Most of the alcohol evaporates during the long braise, leaving mainly the flavor of the beer, although a small amount may remain.

What Cut Is Osso Buco?

Osso buco, or osobuco in Chile, is a cross cut slice of beef shank from the lower part of the leg. Each piece has a round bone filled with marrow surrounded by meat rich in connective tissue, which is why it needs slow, moist cooking to become tender.

Osso Buco in Chile

Osobuco is an inexpensive, flavorful cut very popular in Chilean homes, used in cazuelas and stews as well as in this braise. Its marrow is so appreciated that it has its own recipes, such as bone marrow butter.

Did You Know?

Between 90 and 95 percent of a beer’s color comes from its grains, mainly the malt, whose color ranges from pale straw to deep black depending on how it is dried and roasted.

Recommended

• Chilean Bone Marrow Butter Recipe
• Chilean Mashed Potatoes Recipe
• Chilean Beef Stew Recipe
• Chilean Chancho Borracho Recipe