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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees. | 2. Place beef in a shallow roasting pan and roast 20 minutes or until browned. | 3. Remove from oven and turn bones over. Brush with tomato paste and add veggies. | 4. Return to oven and roast for 40 minutes. | 5. Place bones and veggies into a large stock pot. | 6. Deglaze the pan with stout, scaping up the browned bits. | 7. Put mixture into the pot and add water, peppercorns, bay leaf. Season with salt. | 8. Bring to a boil and reduce to a simmer. Skim off skum as it rises to the top. Cook for 3 hours. | 9. Strain stock and discard the bones. Refridgerate over night and skim off fat that rises to the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	4 1/2	lb	bone	2386.8054	0.0	470.6291	54.8761
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
onion	1			64.0	14.944	1.76	0.16
carrot	2			104.96	24.5248	2.3808	0.6144
celery	2	stalks		20.48	3.8016	0.8832	0.2176
stout beer	1 1/2	1/2		-	-	-	-
peppercorn	10			251.92	1.5633	0.536	27.4253
garlic clove	2			-	-	-	-
bay leaf	2			-	-	-	-
water	16	cups		0.0	0.0	0.0	0.0

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