INGREDIENTS
- – 1 unid de roast beef.
- – C/N Olive oil.
- – C/N Mirepoix (carrot, celery, onion and leek).
- – C/N Laurel.
- – C/N Garlic.
- – 1 laptop Orange (pores and skin).
- – 1 laptop Lemon (peel).
- – 1 unit Cinnamon stick.
- – 1 sprig Rosemary.
- – 1 sprig Thyme.
- – C/N Vino tinto.
- – C/N Sizzling.
- – C/N Salt and pepper.
- For the potato:
- – 2 items of complete potatoes.
- – C/N salt and pepper.
- – C/N olive oil.
- Recent tomato sauce:
- – 6 items of recent tomatoes.
- – 2 items of purple onion.
- – 1 unit of inexperienced onion.
- – 1 unit of lemon zest.
- – C/N salt and pepper.
ROAST BEEF IN THE CASSEROLE with potatoes and recent tomato sauce! Delight your loved ones with this spectacular dish
PROCEDURE:
1. Lower the meat into cubes and brown in a saucepan.
2. Add the mirepoix, bay leaf, garlic, orange and lemon peels, cinnamon stick, rosemary, thyme, purple wine and broth. Cook dinner till thickened and the meat is tender.
3. Boil the potatoes complete after which break them right into a small spherical dish. Season them with salt, pepper and a bit oil.
4. Dice the tomatoes and reduce the purple onion and inexperienced onion.
5. Add the lemon zest, a splash of olive and season with salt and pepper.
6. Serve every part collectively, and revel in! .
