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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium mixing bowl, whisk half the wine into tomato paste until smooth. | 2. Stir in herbs. Set aside. | 3. Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours. | 4. Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist. | 5. Remove chourice, cover with foil and keep warm. | 6. Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more. | 7. Final Comments. | 8. NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	4	cups		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
bay leaf	2			-	-	-	-
paprika	4	tablespoons		76.704	14.6853	3.8461	3.5061
red pepper flake	1 1/2	1/2	crushed	403.4676	0.0	89.7602	2.2667
salt	2	teaspoons		-	-	-	-
rump roast	1		cut	403.4676	0.0	89.7602	2.2667
portuguese chourico	1 1/2	lb	cut	403.4676	0.0	89.7602	2.2667
garlic clove	10		crushed	403.4676	0.0	89.7602	2.2667
spanish onion	3		chopped	403.4676	0.0	89.7602	2.2667
cold water	5	cups		0.0	0.0	0.0	0.0
yukon gold potato	8		peeled quartered	403.4676	0.0	89.7602	2.2667
carrot	8		peeled cut	200.08	46.7504	4.5384	1.1712

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