Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place meat in roaster or large pot. Sprinkle with seasonings and add enough water to almost cover the meat. Cover the pan and bring to a boil, then simmer 8-12 hours. Remove meat, strain au jus to remove onion, garlic and rosemary. Let meat and au jus cool. When the meat has cooled, slice roast into thin strips, removing fat. Return the meat to the meat juices and heat the desired amount. | 2. Serve on heated French rolls. They dipped the rolls in the au jus before piling the meat on the roll. Extra au jus should be served on the side for dipping. | 3. A fun creation with your drip beef:. | 4. whole grain bread topped with cheddar cheese and toasted under broiler. | 5. lettuce leaves, Drip beef, crisp bacon slices, tomato slices, avocado slices, mayo. | 6. Arrange ingredients in order to make an open faced sandwich. Put half ingredients on one side and the remainder on the other so it will be as pretty as it is delicious. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	5 -6			0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	6		chopped	0.0	0.0	0.0	0.0
rosemary	1 1/2	1/2		1.3755	0.2173	0.0348	0.0615
beef base	2 -3	tablespoons		0.0	0.0	0.0	0.0
burgundy wine	1	cup		0.0	0.0	0.0	0.0
pepper			ground	-	-	-	-

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