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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the roast on all sides in butter and oil. | 2. Pour in brandy, beef stock and half of the wine. | 3. Cover and simmer in a large pan on the stovetop for about 2-1/2 to 3 hours or until meat is very tender. | 4. Add the rest of the wine as needed so there is always some liquid in the pan; or, add more stock. | 5. Let cool, then shred, add salt and pepper to taste, and return to the cooking liquid. | 6. Reheat for hot beef sandwiches or to accompany mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bottom roast	4	lbs	boneless round	2992.0068	0.0	374.2728	155.0404
brandy	1/2	cup	used	-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
red wine	2	cups		-	-	-	-
salt pepper				-	-	-	-

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