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Brandied Beef Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)301.9176
Energy (kCal)1682.64
Carbohydrates (g)-
Total fats (g)43.6392
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place roast in shallow roasting pan. | 2. Pour approximatedly one third of the brandy on the roast. | 3. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. | 4. Gradually pour remaining brandy roast throughout cooking time. | 5. Baste frequently. | 6. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. | 7. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. | 8. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tenderloin 3 lb trimmed 1682.64 0.0 301.9176 43.6392
    brandy 3/4 cup - - - -
    salt pepper - - - -

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



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