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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beef in an 8- by 12-inch roasting pan. | 2. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef. | 3. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes). | 4. During roasting, brush beef 4 times with wine mixture. | 5. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits. | 6. Transfer beef to a board and cover loosely. | 7. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total. | 8. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits. | 9. Add couscous; return to a boil, stirring. | 10. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes). | 11. Stir in peas, onions, and any juices that have accumulated around beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	1 1/2	1/2	round	816.0019	43.5201	119.6803	14.96
red wine	1/2	cup		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
beef broth	2 1/4	cups		37.8	0.21600000000000003	6.156000000000001	1.188
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
pea	1		thawed frozen	41.16	7.399	2.7439999999999998	0.196
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834

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