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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the beef with the garlic. | 2. In a 4 1/2 quart Dutch oven, brown beef in hot peanut oil. Drain off the fat. | 3. Stir together the vinegar, ketchup, brown sugar and salt and pour over the meat. | 4. Add celery leaves and onions. Bring to boiling: reduce heat. Cover and simmer about 2 hours. | 5. Add the carrots and cook 30 minutes or until beef and vegetables are tender. | 6. Transfer beef and vegetables to a serving platter; keep warm. | 7. Skim off fat from juices in the Dutch oven. Boil the juices, uncovered, 5-8 minutes or till reduced to about 1 cup. | 8. Serve juices with the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	4			2812.32	0.0	375.9437	133.7213
garlic clove	1	halved		-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
ketchup	1/2	cup		-	-	-	-
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
salt	1/4	teaspoon		-	-	-	-
celery leaf	1	cup	chopped	-	-	-	-
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
carrot	6		cut	177.12	41.3856	4.0176	1.0368

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