Pink Peppercorn Red Wine Beef
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1,235.1
- Total Fat: 47.4 g
- Cholesterol: 445.0 mg
- Sodium: 592.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.5 g
- Protein: 158.5 g
View full nutritional breakdown of Pink Peppercorn Red Wine Beef calories by ingredient
Introduction
From Donna HaySome of the calories (if not all) in the wine will cook off during preparation
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Donna Hay
Some of the calories (if not all) in the wine will cook off during preparation
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 4
Ingredients
-
2kg beef blade
2 Tbsp olive oil
Sea salt and cracked black pepper
10 eschalots, peeled
300g Swiss brown mushrooms
1 tsp pink peppercorns
2 Tbsp tomato paste
1 cup beef stock
2 cups red wine
Directions
Preheat the oven to 180ºC. Rub the beef with oil and sprinikle with salt and pepper. Tie the beef with kitchen string to secure. Heat a large heavy-based saucepan over high heat. Cook te beef, fat-side down, for 3-4 minutes or unti well browned. Turn and cook for a further 5 minutes. Remove from the pan and set aside. Add the eschalots, mustrooms and peppercorns to the pan and cook for 3-4 minutes or until starting to brown. Stir in the tomato paste, stock and wine, scraping the bottom of the pan, and bring to the boil. Reduce the heat to law and return the beef to the pan. Cover with a tight-fitting lid and cook in the oven for 3 hours or until the beef is tender. Carve thick slices of beef and pour over the pan juices to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
