Heat a frying pan and the remaining oil to the meat vigorously on both sides fry on each side for about 3 minutes. Turn down the flame and bake on each side for about 4-5 minutes total.
Pen dame meat to a preheated platter, sprinkle with salt and leave under aluminum foil for 5 minutes
In gravies fry the halved shallots, pour the wine and let until the wine almost evaporates and does not juice. Finally, refine butter, or season with salt and serve with baked meat and preferably with homemade white bread or baguette.
OUR TIP: The best and the fastest-ready meat is sirloin. You can also use sirloin but also marinating time adjustments are then extended.
Boiled beef with vegetables Beef with Vegetables Preparation: 20 minutes cooking time: 2 hours
Serves 4 (serving 980 kJ) 600 g of beef, preferably the rear salt
2 onions 4 balls of whole peppercorns 2 bay leaves 1/2 teaspoon whole cumin 1 leek 2 celery 2 carrots 1 parsnip or parsley 2 tomatoes4 potatoes
Clean the vegetables, or peel and cut into pieces. Put the meat in a pot of boiling water, add salt, add salt, onion and spices half. We do not give too much water; meat is only to be sunk.
Bring to a gentle boil and cook by boiling under a lid for about two hours until the meat is almost tender. The mass gradually add the chopped vegetables.
First, carrots, parsley and parsnips and potatoes, then celery, leeks and tomatoes and without the lid so that the vegetables stay crisp and not overcooked
Stuffed meat out, cut into portions and serve with boiled vegetables basted with a little broth and bread.
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