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Extra Virgin Olive Oil
Organic Olive Oil
Beef sirloin with quinoa and garlic and herbs extra virgin olive oil
4 garlic gloves
½ red pepper
500 gr beef sirloin
100 gr fresh peas
AOVE Doliva garlic and herbs
2 tablespoons Ras-el-hanout
Guinness beer (stout)
Cut the sirloin into medium size chunks, add salt&pepper and sautée the meat with one olive oil table spoon and the Chicken bones until golden brown and then place to one dish.
Chop the garlic, the leek and the red pepper into small pieces and add them by order with a olive oil table spoon to a medium-hot pan.
Add the beef and the bones again and stir. Add half glass of Guinness.
Peel the carrots, cut into slices and add them with the quinoa to the pan when the beer has disappeared.
Add water until cover and two ras-el-hanout tablespoons. Add a pinch of salt and cook 10 minutes.
When the time has finished, add the peas and cook 5 minutes more.
After 5 minutes, serve with some fresh salad leaves.
Tuesday, 27 March 2018
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