Pampas corn and Malbec osso buco pie with crispy potato crust

Name: Pampas corn and Malbec osso buco pie with crispy potato crust
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: Argentina
Ingredients: 2.6 lb beef osso buco; 1 3/4 cups onion; 1 cup carrot; 1 cup red bell pepper; 4 cloves garlic; 1 1/4 cups Malbec wine; 3/4 cup tomato purée; 2 cups beef stock; 2 leaves bay leaf; 2 tsp sweet paprika; 1 tsp dried oregano; 1/2 tsp crushed chili flakes; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 2 1/2 cups corn kernels; 3/4 cup heavy cream; 3 oz grated Sardo cheese; 1 1/2 lb potatoes; 2 tbsp butter; 1/4 cup fresh parsley

An original Argentine-inspired savory pie that combines slow-cooked shredded osso buco in Malbec with a rustic corn cream and a golden crispy potato topping. Comforting, rich, and ideal as a main course.

30 minPrep

150 minCook

180 minTotal

6Servings

High Protein

Ingredients

Adjust servings

1200 g beef osso buco (with hueso)
250 g onion (chopped diced small)
150 g carrot (chopped diced small)
150 g red bell pepper (chopped diced small)
12 g garlic (chopped)
300 ml Malbec wine (for desglasar and cocinar)
200 g tomato purée (without condimentar)
500 ml beef stock (hot)
2 units bay leaf
4 g sweet paprika
2 g dried oregano
1 g crushed chili flakes (optional)
10 g salt (or a taste)
2 g black pepper (or a taste)
30 ml olive oil
400 g corn kernels (fresh or congelados)
180 ml heavy cream
80 g grated Sardo cheese
700 g potatoes (peladas and cut sliced finas)
25 g butter (derretida)
15 g fresh parsley (chopped)

Nutrition facts

per serving

645 kcal

Calories

42 g

Protein

31 g

Carbs

38 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 180 °C / 350 °F.
2
2. Season the osso buco with 4 g salt, black pepper, and 1 teaspoon of the sweet paprika.
3
3. Heat a large oven-safe pot or Dutch oven with the olive oil over medium-high heat. Brown the osso buco for 3 to 4 minutes per side until well colored. Remove and set aside.
4
4. In the same pot, add the onion, carrot, red bell pepper, and garlic. Cook for 6 to 8 minutes until the vegetables are tender and lightly golden.
5
5. Stir in the remaining sweet paprika, dried oregano, and crushed chili flakes. Cook for 30 seconds to bloom the spices.
6
6. Pour in the Malbec wine and scrape the bottom of the pot to release the browned bits. Cook for 3 minutes so the alcohol partially evaporates.
7
7. Add the tomato purée, beef stock, and bay leaves. Return the osso buco to the pot, cover, and cook in the oven at 180 °C / 350 °F for 2 hours, or until the meat is very tender.
8
8. Meanwhile, cook the potato slices in water with a pinch of salt for 8 minutes. Drain carefully and set aside.
9
9. Place the corn kernels in a skillet with the heavy cream and cook over medium heat for 5 minutes. Roughly blend half of the mixture and combine it again with the remaining half to create a rustic cream. Add half of the grated Sardo cheese and stir to combine.
10
10. Remove the pot from the oven. Take out the osso buco, discard the bones and bay leaves, and shred the meat. Mix the meat back into the sauce and vegetables. Adjust with the remaining salt if needed.
11
11. Transfer the osso buco filling to a baking dish. Cover with the rustic corn cream, then arrange the potato slices on top in slightly overlapping layers.
12
12. Brush the potatoes with the melted butter and sprinkle the remaining grated Sardo cheese over the top.
13
13. Bake the pie at 200 °C / 400 °F for 25 to 30 minutes, until the surface is golden and crispy.
14
14. Let rest for 10 minutes before serving. Finish with the chopped fresh parsley on top.

Chef tips

For an extra crisp crust, turn on the broiler for the last 2 to 3 minutes, watching closely. If you make the filling a day ahead, the flavor will be even deeper.

Substitutions

You can replace Sardo cheese with semi-hard provolone or pategrás. If Malbec is unavailable, use another dry red wine. Fresh corn can be replaced with frozen corn.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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