Carina Acosta

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Meat Spaghetti with Mustard Vinaigrette

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This recipe is perfect because it brings together vegetables, meat and an exquisite vinaigrette. It is a complete and super simple dish to prepare. That your whole family will love.
Learn more about Carina Acosta


4 portions
  • 750 grams meat
  • 3 carrots
  • 2 potatoes
  • 2 zucchini
  • 1 onion
  • 1 1/2 lemons
  • 250 grams caucus
  • 1 jalapeno pepper
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • 2 tablespoons mustard
  • 4 cloves garlic
  • to taste salt and pepper
  • 1 french lettuce
  • 1 avocado, or avocado
  • to taste parmesan cheese
  • 4 bay (laurel)


Cut the meat into medium pieces and cook for 2 hours in water, with salt, pepper and bay leaf. Once the meat is cooked, reserve the broth and discard the meat.
Cut the crescent onion (as thin as possible), and place in 1/2 liter of water, with the juice of 1 lemon, for 15 minutes. Strain and reserve. Meanwhile, cut the carrots, potatoes, zucchini and beans into julienne; Pass them through boiling water (2 to 3 minutes maximum), which remain crispy, and move away.
For the vinaigrette, liquefy the broth (I recommend that you use the same one in which the meat was cooked), the olive oil, the vinegar, the mustard, the garlic, the salt and pepper, and mix half with the meat and the onion. Let it rest for 20 minutes.
Add the vegetables, the other half and the vinaigrette to the meat and onion, return to mix, add the chili (if you want spicy), and bring to the refrigerator for about 30 minutes.
To serve, lettuce is finely chopped, and the salpicón that we had reserved is placed. Decorate with avocado slices and sprinkle with grated Parmesan cheese.

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