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Ingredientes
- 2 lb Boneless pot roast larded
- 4 slc Salt pork thin slices
- 2 med Onions sliced
- 2 med Carrots cut in 1" pcs
- 1 x Bay leaf
- 1 pch Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 c. Red wine
- 2 Tbsp. Tomato paste
Direcciones
- Line bottom of Dutch oven or possibly large, heavy saucepan with slices of salt pork. Add in onions, carrots, bay leaf, and thyme. Place meat on vegetable bed. Add in salt, pepper, and wine. Bring to boil. Cover and simmer for 3 hrs, or possibly till meat is tender.
- Remove meat and cut into thin slices. Arrange slices on heated serving dish and keep hot. Surround with carrots and onions from pan. Add in tomato paste to pan. Stir till well blended, and simmer for 5 min. Pour over meat. Serve warm. Good when reheated.
- Serve with boiled potatoes or possibly macaroni.
- Suggested Wine: A full-bodied red wine: Cabernet; Domestic claret; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 5 servings | |
| Calories 113 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 319mg | 9% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.09g | 3% |
| Protein 1.06g | 2% |
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