Mapa do Boi

Ossobuco

Chambão da perna (no. 24) · Portuguese

Cross-cut slices of beef shank with the marrow bone in the centre. Rich in collagen and connective tissue. Needs long, slow braising to turn the meat fork-tender and melt the marrow.

Beef cuts on a map: where each cut is, what other countries call it and how to cook it.