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 |
111 % | 49 % | 1 % | 22 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
175 Kcal or 733 Kj | 10 gr | 1 gr | 12 gr |
6 % | 3 % | <1 % | 1 % |
Beef : You can check-out other recipes which use it, like for example: Upside-down Parmentier, Roast beef "like they do it in Santa Fe", Taos hotpot, Two-stage beef chuck , 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: Mulled wine Belle-Plagne style, Mushroom bourguignon, Saucipain, Spaghetti Bolognese, Boeuf (beef) bourguignon, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: White bean gratin "à l'italienne", Roast beef "like they do it in Santa Fe", Rabbit civet "à la normande", "Au vert" beef, Spaghetti with mushrooms, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, Salmon and leek fondue tart, Courgettes (zuchinis) , Gratin with Parmesan flavours, Pork roast with herbs, ... All |
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