Part of the Nordeste cuisine, the Chambaril is a stew, prepared with beef on the bone, accompanied by cabbage, onions, peppers, black pepper, parsley and other vegetables. Served with white rice and a pirão made from the broth.
Chambaril is made from osso buco that is nothing other than lean bovine muscle, the beef shank - the cut just below the knee, keeping the bone in. Italians call this cut “osso buco" (literally open bone): in Brazil this cut is known as the “músculo com osso”.
Well, here's another one of those recipes that results in a plate that does not look particularily spectacular but its the taste that will be the reward.
Yield: 4 servings
Beef Osso Buco recipe
* 4 slices of beef shank, cut osso buco style
* 1 small cabbage, quartered
* 4 potatoes
* 4 pumpkin pieces
* 2 green plantain bananas green, unpeeled cut into pieces
* 1 bay leaf
* 1 red pepper
* salt to taste
* 12 cups (3 liters) water
* Cassava flour, as necessary
1) Put the pieces of beef shanks to cook in 12 cups of water, with parsley, whole chives, bay leaf, pepper and salt.
2) When the meat is tender, take it out of the pan and set aside.
3) Place the cabbage, the potatoes, the plantain slices and pumpkin pieces in the broth and simmer until they are cooked, without falling apart. Remove the vegtables from the broth and set aside.
4) Strain the broth, adjust the salt and pour it in a different pot on the stove, this time to make the pirão.
5) Pour some cassava flour, little by little while stirring constantly until the sauce has thickened.
Heat back the meat and vegetables, then serve using the pirão as sauce.