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: Two-stage beef chuck , Beef braised in reduced red wine, Boeuf (beef) bourguignon, Taos hotpot, How to cook red meat properly, ... All |
![]() | Red wine: You can check-out other recipes which use it, like for example: Tenderloin steaks marinated in red wine with rosemary, Oxtail Parmentier, Rabbit civet, Spaghetti Bolognese, Upside-down Parmentier, ... All |
![]() | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Polenta parmentier, Green beans with tomato cream sauce, Oxtail Parmentier, Comtoise stuffed tomatoes, ... All |
![]() | Sage: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Rice à l'italienne, Oxtail Parmentier, Spicy seafood plancha, Upside-down Parmentier, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)