Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into 2 inch cubes. | 2. Dice the bacon. | 3. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. | 4. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. | 5. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. | 6. Leave for at least 12 hours turning occasionally. | 7. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. | 8. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. | 9. Remove the meat from the marinade, drain well. | 10. Brown meat in the oil remaining in the pan and add to the onions. | 11. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. | 12. Add the whole carrots, brandy, and herbs. | 13. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. | 14. Season the sauce with a little salt and pepper. | 15. Pour over the meat and onions, cover the casserole. | 16. Cook in the center of a slow (350 d F) for 2 1/4 hours. | 17. To serve, remove the garni. | 18. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/4			29.19	0.0896	0.8834	2.7783
steak	2	lbs	round	1115.2025	0.0	196.2031	30.7361
garlic	2	cloves		8.94	1.9836	0.3816	0.03
parsley	2	tablespoons	Chopped	2.736	0.4811	0.2257	0.06
clove	1	pinch	Ground	0.3596	0.086	0.0078	0.0171
allspice	1	pinch		0.3123	0.0856	0.0072	0.0103
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
red wine	2 1/2	cups		-	-	-	-
onion	6			264.0	61.644	7.26	0.66
carrot	6			150.06	35.0628	3.4038	0.8784
salt pepper				-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
brandy	2	tablespoons		-	-	-	-
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
parsley	1	sprig		2.736	0.4811	0.2257	0.06
rosemary	1	pinch		0.0573	0.0091	0.0014	0.0026
orange	1			45.12	11.28	0.9024	0.1152

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