Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
810
Calories
56g
Protein
42g
Fat
40g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 kg [2 lb] beef
- 20 g [3/4 oz] butter
- 10 g [1/2 oz] lardo (cured back fat of pork)
- 0.4 l [14 fl oz] Barolo (dry full-bodied red wine with lush bouquet made from Nebbiolo grapes)
- 0.2 l [7 fl oz] rum
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 stick celery
- 1 sprig rosemary
- 1 bay leaf
- 1 small piece cinnamon
- salt
- freshly ground pepper
Directions
1
Heat the butter and lard in a copper pan.
2
Add the meat and brown all over for 5 minutes together with the onion, garlic, carrot and celery (all chopped), rosemary, bay leaf and cinnamon.
3
Season with salt and pepper and add the Barolo.
4
Allow the wine to evaporate slowly then dilute with a little warm water and continue to cook over a low heat for about 3 hours.
5
Remove the meat and cut into slices, strain its sauce through a sieve then return both to the pan.
6
Pour over the rum and cook for 15 minutes. Take to the table and serve piping hot.
Recipe sourced from
fandom