Ox cuvette with rice and vegetables in tomato sauce

Ingredients for Ox cuvette with rice and vegetables in tomato sauce

Instructions for Ox cuvette with rice and vegetables in tomato sauce

To prepare the Ox cuvette with rice and vegetables in tomato sauce recipe, please follow these instructions:

All visible fat cut of cuvetten and sprinkled with salt and pepper.

Then FRY it in oven 10 minutes at 225 degrees and then 30-50 minutes at 200 degrees, depending on size (see package). Jasmine Rice is cooked as directed on bag. (rinsed in a strainer, boil for 9 dl. water ca. 15 minutes).

Broccolien are washed and cut into small florets. Leeks cut into rings. The carrots peeled and cut into thin sticks. Zittauerløget peeled and cut in both.

Sauté the vegetables in a sliplet pan with pressed garlic. After 1 min. Add a tbsp. water. After an additional 5 min. Add the peeled, chopped tomatoes with a little salt, pepper and oregano. The sauce some gruel is on a low heat for five minutes.