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: Roast beef "like they do it in Santa Fe", Two-stage beef chuck , Upside-down Parmentier, Beef braised in reduced red wine, 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: Mushroom bourguignon, Tenderloin steaks marinated in red wine with rosemary, Eggs meurette, Mulled wine Belle-Plagne style, Oxtail Parmentier, ... All | |
Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Baker's chicken and potato tart, Red mixed pickle, Pâté de campagne, Mushrooms à la grecque, Bourguignon potatoes , ... All | |
Sage: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Saltimbocca, Salmon and leek fondue tart, Courgettes (zuchinis) , Rice à l'italienne, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)