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Portuguese Madeira Beef Shanks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)458.2567
Energy (kCal)5187.0815
Carbohydrates (g)593.7188
Total fats (g)94.9898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place garlic, onion, green pepper, jalapeno pepper, celery and parsley in crock pot. | 2. rub beef shanks with rosemary and salt. | 3. place shanks on top of vegetables. | 4. pour broth and wine over shanks and vegetables. | 5. cover, cook on low 7 to 9 hours. | 6. To Serve:. | 7. spoon 1 cup rice into each soup plate, top rice with beef shank. | 8. spoon vegetable sauce over shanks. | 9. offer horseradish sauce if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    onion 1 diced 60.0 14.01 1.65 0.15
    green pepper 1 cored 29.8 6.9136 1.2814 0.2533
    jalapeno pepper 2 seeded minced 3.2625 0.7312 0.1024 0.0416
    celery 1/2 cup diced 8.08 1.4999 0.3484 0.0859
    parsley 1/2 cup minced 10.8 1.899 0.8909999999999999 0.237
    beef shank 4 pounds 2322.4320000000002 0.0 394.63199999999995 69.8544
    rosemary 1 tablespoon minced 2.227 0.3519 0.0563 0.0996
    salt 1 teaspoon - - - -
    beef broth 1 cup 16.8 0.096 2.736 0.528
    madeira wine 1 cup - - - -
    rice 4 cups steamed 2715.8 564.25 55.79600000000001 23.68
    horseradish sauce - - - -

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



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