INGREDIENTS
- -Boneless skirt 1 laptop.
- -Olive oil.
- -Mirepoix (carrot, celery, onion and leek).
- -Laurel.
- – She.
- -Orange (pores and skin) 1 unit.
- -Lemon (pores and skin) 1 unit.
- -Cinnamon stick.
- -Romero.
- -Thyme.
- -Pink wine.
- -Warmth.
- -Salt and pepper.
- For the gratin:
- -Complete potatoes 2 models.
- -Spinach a handful.
- – Milk cream c/n.
- -Grated cheese c/n.
- -Salt and pepper c/n.
- -Butter 1 tablespoon.
1.Lower the skirt into steaks and brown in a saucepan, add the mirepoix, bay leaf, garlic, orange and lemon peel, cinnamon stick, rosemary, thyme, pink wine and broth.
Cook dinner till the skirt thickens and is tender.
2.Potato gratin: boil entire potatoes with out pores and skin, then break them right into a small spherical dish, add chopped uncooked spinach, cream, butter, grated cheese and gratin.
Plate the whole lot collectively AND ENJOY!.
