Wash the meat with cold water and dry it.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to be veal with rice and cauliflower: |
| 400 gr of beef to stew in a piece 3 carries 1 small cauliflor 150 gr of rice 100 gr of potatoes 1 onion 2 cloves of garlic 1 bouquel of herbs 2 twigs of parsley 1 l of meat broth salt pepper |
Ingredients to be veal with rice and cauliflower:
2. scrape the carrots and cut them into slices.
3. Separate cauliflower in branches and remove thick trunks.
4. Peel the potatoes and cut them to tacos.
5. Peel the onion and cut it to the rooms, peel the garlic cloves.
6. Put the broth in a pot and take it to a boil.
7. Add the meat, herbal bouquet, carrots, onion, garlic and salt.
8. Cover the pot and let cook over low heat for 1 hour.
9. Put the cauliflower in cold water with salt about 15 minutes and drain it.
10. Cook rice with water and salt.
11. Drain it.
12. Remove the meat from the casserole, when cooked.
13. Cut the meat into dice and reserve it.
14. strain the broth and take it again to boil.
15. Add the potatoes and branches of cauliflower to the broth.
16. Cover the pot and cook over low heat about 20 minutes.
17. Add the meat again and season with salt and pepper.
18. Plaster meat with vegetables, cooking juice and rice.
19. Chop the sprigs of Perejil and sprinkle with him the cooked just before serving.
20. For 4 people.
