INGREDIENTS
- For the meat – 2 kg of Roast beef.
- – 1 carrot.
- – 1 department of celery.
- – 1 leek.
- – 1/2 onion.
- – 1 clove garlic.
- – Thyme and rosemary.
- – 1/2 Lt of pink wine.
- – 1 Lt of water.
- – Manteca c/n.
- For the puree – 1 kg of carrot – 3 oranges – Butter c/n. .
1.Reduce the greens and reserve
2.Mark the meat on all sides and put aside.
3.Take away extra fats, place the greens, meat, wine, water and herbs, let it boil, cowl and place in a medium oven for about 4 hours.
4.For the puree: Make juice with the oranges and put aside.
5.Prepare dinner the carrots
6.Place the carrots and syrup in a blender. Mix and add the butter till emulsified.
7.Place piece of meat and bathe with the salt, add a beneficiant portion of puree and revel in!.
