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 |
3,000 Kcal or 12,560 Kj | 172 gr | 21 gr | 200 gr |
150 % | 66 % | 2 % | 30 % |
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: Carbonnade, Upside-down Parmentier, Roast beef "like they do it in Santa Fe", How to cook red meat properly, 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: Aperitif rolls, Saucipain, Marchand de vin sauce, Upside-down Parmentier, Two-stage beef chuck , ... All |
![]() | Sage: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Pork roast with herbs, Roast Brussels sprouts with sage and lemon, Ratatouille, Bruschetta and mozzarella, ... All |
![]() | Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet, Feta and spinach brik pie, Oxtail Parmentier, Spicy seafood plancha, Veal Chop With Assortment of Vegetables, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)