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: Boeuf (beef) bourguignon, Roast beef "like they do it in Santa Fe", Beef braised in reduced red wine, Upside-down Parmentier, 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: Roscoff loaf, Rabbit civet, Winemaker's toast, Oxtail Parmentier, Two-stage beef chuck , ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Pork Chops Champvallon style, Tenderloin steaks marinated in red wine with rosemary, Bruschetta and mozzarella, Rabbit civet, Green beans with tomato cream sauce, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Pork roast with herbs, Rice à l'italienne, Oxtail Parmentier, Spinach and ricotta ravioli, ... All |
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