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 |
6,000 Kcal or 25,121 Kj | 345 gr | 43 gr | 400 gr |
300 % | 133 % | 4 % | 61 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
9 % | 4 % | <1 % | 2 % |
![]() | Beef : You can check-out other recipes which use it, like for example: Taos hotpot, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , Boeuf (beef) bourguignon, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
![]() | Red wine: You can check-out other recipes which use it, like for example: Coq au vin, Pears in red wine with blackcurrant , Oxtail Parmentier, Mulled wine Belle-Plagne style, Tenderloin steaks marinated in red wine with rosemary, ... All |
![]() | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Veal Chop With Assortment of Vegetables, Rabbit terrine, Mushrooms à la grecque, Mexican-style pork medallions , Baker's chicken and potato tart, ... All |
![]() | Sage: You can get more informations, or check-out other recipes which use it, for example: Gratin with Parmesan flavours, Pork roast with herbs, Tagliatelle with rillons and tomatoes, Oxtail Parmentier, Salmon and leek fondue tart, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)