Photo: Lily Banse
Braised Beef with Pears and Fresh Ginger
17 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
1042
Calories
42g
Protein
31g
Fat
144g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bartlett Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds meaty beef neck bones
- 1/4 cup olive oil plus additional for brushing
- 5 cups chopped onions (about 1 1/4 pounds)
- 2 1/2 cups diced celery
- 2 cups diced carrots
- 3 tablespoons chopped peeled fresh ginger
- 6 large garlic cloves, chopped
- 1 1/2 cups dry red wine
- 10 whole fresh Italian parsley sprigs plus chopped for garnish
- 6 large fresh thyme sprigs
- 5 large fresh rosemary sprigs
- 4 Turkish bay leaves
- 1 1/2 teaspoons juniper berries*
- 2 pig's feet, split in half lengthwise
- 8 cups beef broth (preferably organic)
- 1 tablespoon all purpose flour
- 2 large ripe unpeeled Bartlett pears, halved, cored, each half cut into 4 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes