Roasted Butcher to La Pan with Rice Spring

To prepare rice: in a pot, add half the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.

Prepare the spring salad according to instructions the container.

Once ready the rice and the spring salad, join and mix, distributing the vegetables well in the rice. Book covered so you do not lose heat.

Cut the onion and tomato into segish. Remove visible fat from meat.

In a skillet over high heat, add oil and seal the meat until it brown all its faces. Reserve.

In a pot with oil, add the onion and tomato, and sauté over low heat. Passing the top (Inside) Round from Ribeye Roll to the pot, add white wine, to breathe and cook over high heat for 1.5 hours, or until the meat is soft and at the touch of a crystalline liquid.

Serve accompanied by spring rice.