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 |
5,150 Kcal or 21,562 Kj | 345 gr | 43 gr | 400 gr |
257 % | 133 % | 4 % | 61 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
212 Kcal or 888 Kj | 14 gr | 2 gr | 16 gr |
11 % | 5 % | <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, Carbonnade, Taos hotpot, Roast beef "like they do it in Santa Fe", ... All |
![]() | Red wine: You can check-out other recipes which use it, like for example: Oxtail Parmentier, Spaghetti Bolognese, Coq au vin, Two-stage beef chuck , Strawberries in a thyme and lemon-flavoured red wine reduction, ... All |
![]() | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Polpete, Preserved lemons, Herb olive oil, Two-stage beef chuck , Onion fondue, ... All |
![]() | Sage: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Fried eggs with tomatoes, Roast Brussels sprouts with sage and lemon, Preserved tomatoes, Beef braised in reduced red wine, ... All |
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