RecipeDB

Cooking in progress....

Venezuelan Beef Roast Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6904
Energy (kCal)494.6855
Carbohydrates (g)4.0859
Total fats (g)54.0937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all of these ingredients. | 2. Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible. | 3. Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate. | 4. Roast meat dry at about 300°F. | 5. Or grill and baste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 1/2 cup - - - -
    olive oil 1/4 cup unfiltered sweet 477.36 0.0 0.0 54.0
    lemon 1/4 0.3202 0.1029 0.0121 0.0033
    lime juice 1/4 0.9453 0.3184 0.0159 0.0026
    sea salt 1 teaspoon - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    red pepper flake 1/2 teaspoon crushed - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045

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



    Similar Recipes by Processes Similar Recipes by Category Composition