3 h
Type of dish: Meats
Temperature: Hot
Cuisine type: Italian cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.25 kg
Pork belly 0.2 kg
Table salt 0.025 g
Plain flour 0.038 kg
Onion 0.1 kg
Garlic, bulb 2.5 ud
Carrots 0.075 kg
Red wine 0.05 l
Ground white pepper 0.01 g
Bay leaf 0.01 g
Dried thyme leaves 0.01 g
Dried oregano 0.01 g
Meat extract 0.025 g
Meat Starlux 0.075 kg
Elaboration
  • Make a brown stock.
  • Dice the bacon, sauté and set aside.
  • Remove the fat and nerves from the meat and chop into 4 cm cubes. Add salt and pepper to the meat and lightly flour. Sauté using the fat from the bacon and set aside.
  • Chop the onion and carrot into brunoise, then lightly sauté and add the meat. Allow it to sweat and add the red wine, then let reduce and add the brown stock until the pieces are covered. Leave to cook until the meat is very tender and the vegetables are soft.
  • Add the bacon and tomato sauce, then thicken if necessary by adding cornstarch and season with salt, thyme and marjoram.

HOW TO PLATE UP

Nutritional information (1 portion)
Fiber 8.46 g
Saturates 30.55 g
Monounsaturated fatty acids 39.22 g
Polyunsaturated fatty acids 7.69 g
Cholesterol 182.63 mg
Calcium 149.31 mg
Iron 7.82 mg
Zinc 9.56 mg
Vitamin A 1063.82 ug
Vitamin C 43.17 g
Folic acid 100.94 ug
Salt (Sodium) 4125.26 mg
Sugars 14.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.