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Slow Roasted Pocket Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)202.0078
Energy (kCal)1231.8207
Carbohydrates (g)13.5358
Total fats (g)36.1975
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 130 degrees. | 2. Mix oil, thyme, tomato paste and garlic and smother the beef. | 3. Use the prosciutto to wrap the roast and tie with to secure. | 4. Brown the roast on the stovetop in a baking pan. Add the wine and stock. | 5. Cover with foil and bake for 4 hours making sure the liquid doesn't evaporate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    thyme 2 tablespoons chopped 4.848 1.1736 0.2669 0.0806
    garlic clove 2 chopped 889.4927 0.0 197.8871 4.9971
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    beef pocket roast 1 kg 889.4927 0.0 197.8871 4.9971
    prosciutto 8 slices 889.4927 0.0 197.8871 4.9971
    red wine 1/2 cup - - - -
    beef stock 1/2 cup 85.68 9.3366 3.1626 4.0446

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



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