Ossobouco details
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A plate of TRADITION BEEF STEW AND UGALI FULLY COOKED food MEAT STEW 1st Quality MEAT STEW
its called Ossobouco Ossobuco is an Italian dish of braised veal shanks that originated in Milan in the 19th century. The name translates to "bone with a hole" in Milan's dialect, which refers to the veal shank's central bone that releases marrow while cooking. Here are some tips for making ossobuco ngredients Ossobuco is typically made with veal shanks, white or red wine, vegetables, broth, herbs, and tomatoes. You can also use beef, which will have a stronger flavor. Cooking Sear the meat until browned, then add the remaining ingredients and cook on low heat until the meat is tender. You can cover the pot with parchment paper for the first couple of hours to slow evaporation and promote browning
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| Product Classification | |
|---|---|
| Consumption: | TRADITION BEEF STEW AND UGALI |
| Preparation | FULLY COOKED |
| Specific Processing | READY TO EAT |
| Under-SubType Varient | BEEF |
| SubType Varient | CATTLE |
| SpecificType | RED MEAT |
| Major Type | MEAT STEW |
| Group | ANIMAL BASED |
| Service | FOOD |
| Product Description: | TRADITION BEEF STEW AND UGALI |
| Operation facility: | Home Made |
| Safety Risk: | Food Safety Inspection |
| is Bargainable ?: | Yes |
| Province of Origin | KIGALI |
| Country of Origin | RWANDA |
this product is in NYARUGENGE Sector
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