Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180 degrees celsius. | 2. In a saucepan over high heat boil the red wine for 15 minutes. Set aside. | 3. Season the beef with salt and pepper. | 4. In a casserole dish over high heat brown the beef in the olive oil. | 5. Add red wine, stock and remaining ingredients. | 6. Bring to a simmer, then cover and place in the oven. | 7. Turn the heat down to 160 degrees celsius and cook for 2 hours. | 8. Take beef and pork out of the pan and set aside. | 9. Strain liquid into a bowl and cool slightly. | 10. Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef. | 11. Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	750			-	-	-	-
beef rump	2	kg		1778.9854	0.0	395.7743	9.9943
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef stock	750	ml		543.2228	59.1953	20.0513	25.6433
carrot	3		chopped	88.56	20.6928	2.0088	0.5184
celery rib	2		chopped	1778.9854	0.0	395.7743	9.9943
garlic clove	6		peeled	1778.9854	0.0	395.7743	9.9943
rosemary sprig	2			1778.9854	0.0	395.7743	9.9943
bay leaf	4			-	-	-	-
pork belly	4 -6			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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