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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. brisket (900g ,or flank steak, cut into 4 pieces)
- 1 large carrot (peeled and cut into chunks)
- 1/2 red cabbage (small, quartered)
- 2 sprigs spearmint (fresh)
- 1/2 bunch fresh flat leaf parsley (stems removed, a few leaves reserved for garnish, optional)
- 4 large garlic cloves (peeled and crushed)
- 1 tsp. whole black peppercorns
- 1 tsp. salt
- 1 tsp. whole allspice
- 1/2 tsp. whole cloves
- 2 bay leaves (dried)
- 1/4 cup virgin olive oil (extra-)
- 1 yellow onion (large, thinly sliced)
- 1 green bell pepper (large, cleaned, and thinly sliced)
- 4 large garlic cloves (peeled)
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- 1 pinch ground cloves (large)
- 1/2 tsp. ground allspice
- 1 1/2 cups tomato puree (canned)
- 1 bay leaf (dried)
- 1/4 cup dry white wine
- 1 cup roasted red bell peppers (sliced)
- flat leaf parsley leaves (fresh, chopped)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1510mg63% |
| Potassium1120mg32% |
| Protein35g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A70% |
| Vitamin C130% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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