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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinade:. | 2. Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper. | 3. Put in refrigerator and marinate for 24 hrs and turn a few times. | 4. Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later. | 5. Remove roast from marinade, drain and dry. Save marinade for later. | 6. Brown roast in hot oil on all sides, add browned onions and marinade. | 7. Add water. Water should cover 2/3's of the roast. | 8. Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally. | 9. The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes. | 10. You can strain and thicken the sauce, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	4 -5		boned	0.0	0.0	0.0	0.0
red wine	2	cups		-	-	-	-
onion	3		sliced	180.0	42.03	4.95	0.45
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
oil	1/4	cup		448.95	0.0	0.1435	50.9835
water				-	-	-	-
tomato	2		sliced	65.52	14.1596	3.2032	0.728

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