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 |
1,500 Kcal or 6,280 Kj | 86 gr | 11 gr | 100 gr |
56 % | 25 % | 1 % | 11 % |
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: Melt-in-the mouth meat and vegetables in a sealed casserole, How to cook red meat properly, Roast beef "like they do it in Santa Fe", Boeuf (beef) bourguignon, Carbonnade, ... All | |
Red wine: You can check-out other recipes which use it, like for example: Marchand de vin sauce, Oxtail Parmentier, Roscoff loaf, Tenderloin steaks marinated in red wine with rosemary, Coq au vin, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Cajun pulled pork, Beef braised in reduced red wine, Ratatouille, Spaghetti with tomatoes and pesto, Oxtail Parmentier, ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Rice à l'italienne, Salmon and leek fondue tart, Gratin with Parmesan flavours, Saltimbocca, Pork roast with herbs, ... All |
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