Last modified on: November 6th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 4 hours | 4 hours 45 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
9,000 Kcal or 37,681 Kj | 517 gr | 64 gr | 600 gr |
333 % | 147 % | 4 % | 67 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
6 % | 3 % | <1 % | 1 % |
Beef : You can check-out other recipes which use it, like for example: Upside-down Parmentier, Carbonnade, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, Two-stage beef chuck , ... All | |
Red wine: You can check-out other recipes which use it, like for example: Roscoff loaf, Mushroom bourguignon, Rabbit civet, Beef braised in reduced red wine, Boeuf (beef) bourguignon, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Bruschetta and mozzarella, Courgettes (zuchinis) , Salmon and leek fondue tart, Preserved tomatoes, Two-stage beef chuck , ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, Roast beef "like they do it in Santa Fe", Ratatouille, Sausage and lentils "en cocotte", Red mixed pickle, ... All |
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