INGREDIENTS
- – 1 kg of spine.
- – 1 Carrot.
- – 1 Leek.
- – 1 department of celery.
- – 1 onion.
- – Heat c/n.
- – Sal.
- – Pepper.
- Salad:
- – 200 g quinoa.
- – 1 Peach.
- – Mint c/n.
- French dressing:
- – Olive oil.
- – Mustard.
- – Agua.
- – Pepper.
Learn to put together this beautiful BRAZED SPINE with a scrumptious quinoa, peach and mint salad! .
PROCEDURE:
1. Sear the beforehand seasoned meat in a frying pan till golden brown.
2. Place the piece on a deep plate, add the carrot, leek, celery, onion and broth. Cowl with aluminum foil and place in a gentle oven for an hour.
3. Wash the quinoa no less than 3 times in heat water, scrubbing the grains. 4. Prepare dinner it for quarter-hour in boiling water, pressure and funky.
4. Minimize the peaches into quarters with the peel, add the quinoa and recent mint.
5. Combine the French dressing substances and season the salad.
6. Serve all the pieces collectively, and revel in!
