INGREDIENTS
- Roast beef:
- – Roast beef 600 g.
- – 5 cloves of garlic.
- – 1 onion.
- – Vegetable broth c/n.
- – Corn or sunflower oil.
- – Coriander in grains c/n (elective).
- – Cumin, nutmeg, paprika, floor chili, turmeric and cinnamon in Pplvo.
- – Crushed tomato.
- For the rice:
- – Wonderful lengthy rice 1 cup.
- – Small onion 1 unit.
- – Chopped garlic.
- – Small cauliflower 1 unit.
- – Vegetable broth 2 cups.
- – Inexperienced onion.
We clear up the menu for you with this ROAST BEEF IN THE CASSEROLE WITH RICE heat, filling and flavorful dish, best for winter
PROCEDURE:
1. Lower the roast beef into small cubes.
2. Simply toast the coriander grains in a pan (this enhances its taste).
3. In a processor or blender, place the crushed tomato together with the garlic, onion (beforehand browned) and the aforementioned seasonings. (Quantities to every particular person’s style) rather less nutmeg and cumin. However the concept is that every one the seasonings really feel good. Liquefy.
4. Add the meat cubes to this complete combination. (ideally marinate for about 1 hour).
5. Then begin cooking the whole combination plus a bit of broth in a pot, we don’t intend to brown the meat on this case. Convey the preparation to average warmth. Stir and add broth if essential. Cooking
40 min approx.
6. For the rice, minimize the brunoise onion, sauté with a bit of oil, the garlic and the cauliflower sprouts.
7. Add the rice and pearlescent.
8. Lastly add the broth to cowl and prepare dinner for about 15/18 minutes.
9. Serve the roast beef with the rice and end with a bit of inexperienced onion or parsley.
