Last modified on: November 6th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
5 hours 47 min. | 20 min. | 6 hours 7 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,433 Kcal or 18,560 Kj | 157 gr | 174 gr | 256 gr |
222 % | 60 % | 16 % | 39 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
146 Kcal or 611 Kj | 5 gr | 6 gr | 8 gr |
7 % | 2 % | 1 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
554 Kcal or 2,319 Kj | 20 gr | 22 gr | 32 gr |
28 % | 8 % | 2 % | 5 % |
Red wine: You can check-out other recipes which use it, like for example: Roscoff loaf, Winemaker's toast, Boeuf (beef) bourguignon, Aperitif rolls, How to slow cook meat, ... All | |
Beef : You can check-out other recipes which use it, like for example: Home-made doner kebab, Taos hotpot, Roast beef "like they do it in Santa Fe", Two-stage beef chuck , Boeuf (beef) bourguignon, ... All | |
Potato purée: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Salmon and Spinach Gratin, Fried rillettes, Hachis parmentier, Dauphinoise potatoes with Serano ham, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Preserved lemons, Pork roast with herbs, Celeriac and mushroom gratin, Pâté de campagne, Rabbit civet, ... All |
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