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: Melt-in-the mouth meat and vegetables in a sealed casserole, Carbonnade, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , How to cook red meat properly, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Mushroom bourguignon, Upside-down Parmentier, Coq au vin, Eggs meurette, Boeuf (beef) bourguignon, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Preserved tomatoes, Oxtail Parmentier, Creamy cauliflower with smoked salmon, Celeriac and mushroom gratin, Cornouaillaise salad, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Fried eggs with tomatoes, Herb salad, Ratatouille confite, Upside-down Parmentier, ... All |
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