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Drip Beef Sandwiches

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)434.9625
Energy (kCal)4086.6848
Carbohydrates (g)1.5957
Total fats (g)260.361
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 420 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot. | 2. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 5 pounds 4080.0093 0.0 434.7477 260.2139
    beef bouillon 2 cubes - - - -
    salt 2 tablespoons - - - -
    garlic salt 2 teaspoons - - - -
    bay leaf 2 - - - -
    black peppercorn 2 tablespoons - - - -
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    rosemary 1 1/2 teaspoons 1.3755 0.2173 0.0348 0.0615

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



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