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Mlulay
Winter succulent juices with parsnip
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Ingredients
Directions
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Let the slices of beef come to room temperature.
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Cut the onions into thin segments.
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Peel the parsnip.
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Clean the orange.
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Cut the orange into 4 parts and cut the parts into slices.
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Cut the slices of beef into coarse pieces and rub them in with salt, freshly ground pepper, paprika and cumin.
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Heat the butter in a frying pan until the foam dries and fry the pieces of meat over medium-high heat until nicely browned.
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Spread onion, orange and thyme between the meat and pour wine and stock along the edge of the pan with the meat.
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Bring everything to the boil and roast the meat covered on a low heat - if necessary with a flame distributor underneath - for 2,5 to 3 hours.
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Cut the parsnip into slices and divide them between the meat after 2 hours.
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Stew the parsnip with the meat.
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Tasty with couscous or boiled potatoes.
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165 minMain dishcandied peel of beef, traditional olive oil, fresh coriander, garlic, vine tomato, Red onion, ground cumin seeds (djinten), ground cinnamon, dried oregano, Desperados (beer), water, lime, big winter carrot, La Chinata smoked paprika, avocado,pulled beef carnitas with salsa and avocado puree -
25 minMain dishunpolished rice, Red onion, salted roasted nuts, traditional olive oil, curry powder, cut white cabbages, fresh haddock fillet, wheat flour,baked haddock with nut rice -
35 minMain dishmushrooms, Parmigiano Reggiano, medium sized egg, tap water, dried thyme, Red onion, Red wine vinegar, sunflower oil, chicory, fresh flat parsley, salad croutons garlic,omelette muffins with chicory salad -
25 minMain dishoil, minced beef, salami, onion, tomatoes, chickpeas, ground cumin (djinten),meatballs with salami and chickpeas
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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