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|Freshly ground black pepper||1⁄2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Carrots||2 Large, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Parsley sprigs||4 Small|
|Dried thyme||1⁄4 Teaspoon|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1724 Calories from Fat 963
% Daily Value*
Total Fat 109 g167.7%
Saturated Fat 15.2 g75.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2098.4 mg87.4%
Total Carbohydrates 91 g30.4%
Dietary Fiber 11.2 g44.8%
Sugars 24.1 g
Protein 7 g13.1%
Vitamin A 491.5% Vitamin C 69.7%
Calcium 21.4% Iron 33.2%
*Based on a 2000 Calorie diet
Let the meat marinate under refrigeration.
To Lard Meat: To lard meat with a larding needle, thread the needle by placing a long thin strip of salt pork in the open end.
Insert the pointed end of the needle into the roast at right angles to the grain.
Push, then pull the needle through the roast.
Trim off the salt pork flush with the meat.