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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Run tomatoes through blender or food processor until smooth. | 2. Combine tomatoes and all ingredients except the beef ribs in 2 quart non-reactive pot such as stainless steel. | 3. NOTE: It is best to use an aluminum or copper clad pan for even heat distribution and to avoid hot spots, which will lead to sticking and possibly scorching. | 4. Bring tomato mixture to a boil, reduce heat and simmer until thickened, approximately 1 1/2 hours. | 5. Pour contents through sieve to strain out seeds and chunks (I stirred gently with a spoon to press more pulp through sieve a little more quickly). | 6. Allow to cool to room temperature. | 7. Place beef ribs in marinade and marinate for at least four hours, but over-night is better. | 8. If you are limited on time and have an injector, you can inject the beef ribs (if using boneless) rather than marinating. | 9. Place on pre-heated gas grill, or prepared charcoal grill and cook until desired doneness, basting frequently with marinade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	1 -3	lb	boneless	0.0	0.0	0.0	0.0
tomato	4	cups	canned	165.6	36.72	8.64	1.44
onion	1		chopped	64.0	14.944	1.76	0.16
tarragon leaf	1	tablespoon		-	-	-	-
bay leaf	2			-	-	-	-
garlic	3	cloves		13.41	2.9754	0.5724	0.045
oregano leaf	1	tablespoon		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
salt				-	-	-	-

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