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Austrian Tafelspitz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)287.727
Energy (kCal)2340.86
Carbohydrates (g)53.9262
Total fats (g)101.3306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 quart water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours. | 2. Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots, celery, and potatoes to beef. Cook until beef and vegetables are tender. | 3. Cut beef into 1/2 inch slices. | 4. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins. | 5. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 3 2109.24 0.0 281.9578 100.291
    water 2 quarts - - - -
    salt 1 teaspoon - - - -
    leek 2 108.58 25.186999999999998 2.67 0.534
    onion 1 cut 64.0 14.944 1.76 0.16
    carrot 2 peeled cut 59.04 13.7952 1.3392 0.3456
    celery rib 4 cut - - - -
    red potato 6 scrubbed - - - -
    gherkin 6 - - - -
    parsley - - - -
    apple slices - - - -
    cream sour - - - -
    horseradish - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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