We know the food we like when you eat it every day and yet never get tired of it. Dominican food is so simple, so common, but very good. My sister cooks the same kind of food day to day; the rice, the beans, sancocho, locrio, fry plantains, etc., but despite eating the same thing all the time they eat it with so much pleasure.
Dominican food may be unassuming, but it is prepared with practiced hands mainly from family recipes.
While vacationing in Las Terrenas I decided to make a beef Osso Buco with some local ingredients I found in the market. Of course my sister decided to accompany it with rice, fried plantains, and guandules (fresh pigeon peas).
My appetite was growing as the delicious smell of the guandules were boiling and with the smell of the garlic, onions, potatoes, carrots and fresh herbs of the Osso Buco stew that had overtaken the kitchen.
The rest of the family, my son and husband, were enjoying the pool and the beautiful outdoors of our rental house in the mountains of Las Terrenas with its breathtaking views of the ocean and surrounding mountains.
We couldn’t ask for a better way to say good bye to 2014. Have all of you a Healthy and Happy New Year!
- 4 Lbs. Osso Buco
- 8 garlic cloves minced or mashed
- 1 tablespoon dry oregano
- Sea salt and black ground pepper
- 1 bitter orange
- 2 tablespoons oil
- 1 tablespoon sugar
- 2 tablespoon tomato paste
- ½ cup red wine
- For the veggies:
- 3 Carrots diced (½ to 1 inch in size)
- 2 medium onions diced
- 1 Italian pepper diced
- 1 chayote diced
- 5 small to medium potatoes diced
- 1 celery stalk diced
- Fresh cilantro and thyme for flavor and garnishing
Clean and dry the meat; season with the minced garlic, dry oregano, salt, black pepper and bitter orange. Marinate at least ½ hour. In a large Dutch oven pot heat the oil and add the sugar. Once the sugar caramelizes or turns dark brown add the meat to the pot.
Stir the pieces of meat carefully to make sure it acquires the color of the caramelized sugar. Let the liquid evaporate without disturbances. Brown the meat and add the tomato paste; cook for a few minutes. Add the wine and deglaze.
Add the vegetables and herbs on top and cook for a few minutes without moving them. Add water or chicken stock to cover veggies. Bring to a boil in high heat and then lower the fire. Simmer for 2 to 2 ½ hours until meat is tender. Serve with rice, fried sweet or green plantains and garnish with minced cilantro and thyme.
This post is also available in: Spanish