600 GR OSSOBUCCO300 GR MUSHROOMS200 GR ONION10 GR GARLIC30 ML OLIVE OIL100 GR CARROT80 GR LEEK150 GR TOMATO100 GR CHERRY TOMATO1 L RED WINE40 GR TOMATO CONCENTRATE300 GR SWEET POTATO100 ML BEERSALT, PEPPER, SWEET PEPPER TO TASTE

INGREDIENTS (4 PAX)

Chop 100 gr of onion, leek and garlic and sauté with 10 ml of olive oil.Separately, seal the meat on both sides, in a pan with 10 ml of hot oil.Add the carrot to the stew, half the mushrooms and the bunch of tomatoes. Let itsoften a little and then add the meat and the remaining mushrooms and tomatoes.Add tomato concentrate, sweet pepper, pepper and salt.Cover with red wine and cook for about 2 hours over low heat.For the potatoes: slice the remaining onion the sliced sweet potato, previously peeled.Place on a tray, add the remaining oil, beer and season with salt and pepper.Place in the oven at 170ºC for about 40 minutes.Serve the meat with the potatoes and cherry tomatoes.

PREPARATION

OSSOBUCO IN RED WINEWITH ROASTED SWEETPOTATO