In the beginning, the meat and onions should be browned before roasting, and the sauce should be boiled to obtain a fresh flavor, soft roasting, delicious vegetables, velvety sauce, and a flavor rich in meat and caramel.
Ingredients:
- Salt 3 tablespoons .
- onions3, cut into slices .
- oil 6 tablespoons .
- garlic 5 cloves .
- parsley .
- bay 3 leaves .
- tablespoons 3 of flour .
- teaspoons 3 tomato .
- carrots 6, peeled and chopped .
- cup chicken broth .
- 1 teaspoon black pepper .
- Chives .
- red potatoes 2-pound, cut into quarters .
- stalks of celery 3, chopped .
Directions
Sprinkle 3 tablespoons of salt on the roasting,
cover tightly and put in the fridge for 3 days ,
Preheat the oven to 280 degrees Fahrenheit.,
Preheat the oven to 280 degrees Fahrenheit. ,
Heat 4 tablespoons of oil in a saucepan. Cook the onion and one
teaspoon of salt for 8 to 10 minutes.
Add garlic and tomato paste and cook for about a minute.
Bay leaves and cook about 4 minutes.
Add flour and cook for one minute.
Add broth and pepper . We bathe meat and onions.
Arrange the carrots, celery and potatoes around the grill,
cover and put in the oven until the meat is tender,
leave it covered, before serving 45 minutes .
Transfer roasting to a cutting board . Divide the vegetables and
arrange the steaks.
