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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface. | 2. Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer. | 3. Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste. | 4. Cover and simmer for 2 hours or until the beef is very tender. | 5. Transfer the beef to a carving board, cover, and keep warm. | 6. Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups. | 7. Season, adding more vinegar and crushed peppercorns if needed. | 8. Slice the beef thickly, discarding any fat. | 9. Pour the sauce over the beef and sprinkle with the remaining parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	2	lbs	boneless trimmed	1115.2025	0.0	196.2031	37.0828
beef stock	2 -3			0.0	0.0	0.0	0.0
onion	2		chopped	120.0	28.02	3.3	0.3
red chilies	2 -4		cored seeded chopped	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
dark brown sugar	2	tablespoons		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
peppercorn	1	tablespoon	crushed	75.57600000000001	0.469	0.1608	8.2276
cinnamon	1	teaspoon	ground	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
allspice	1	pinch	ground	0.3123	0.0856	0.0072	0.0103
salt				-	-	-	-

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