Meat with rice,

Warm the pot with a little oil and put the vegetables and bacon for about 3 minutes, with a little salt, pepper and some preferred HERB. Then add the meat cut into medium cubes, and keep brilling until it is sealed. Take the cognac, and without fear of any phosphor, until it is poured. Raise the pot of fire and shake it with movements forward-back-forward-back cha cha chaca. Thus, evaporated alcohol is released and burned, so that the broth is rich.

If you do not have Cognac, do it with white wine, but forget about the dance.

Once the alcohol is evaporated, it adds two cups of boiling water (for every 800 gr of meat) and mix well. Top (Inside) Round the pot and lets simmer for 1 hour and a half more or less. Or until the meat is soft soft. Check from time to time that the broth has not dried up, in that case you would have to resort to spontaneous jets of wine and / or water.

If it is with pot pressure, cook 30 to 40 minutes. But nothing to open it eh, you run out of face.

By as long as you do the rice, trying to coincide the times. It serves in a deep plate, rice meat and fed up broth. Someone said to Sopear? Do not miss bread.