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Ingredientes
- 4 lb Flank
- 2 Tbsp. Fat
- 1 1/2 quart Boiling water
- 2 x Onions
- 2 x Carrots
- 3 x Celery stalks
- 3 sprg Parsley
- 1 Tbsp. Salt
- 6 whl Peppercorns
Direcciones
- Lightly brown the flank in the fat. Drain. Add in the water, onions, carrots, celery, parsley, salt and peppercorns. Cover and cook over low heat 2 hrs or possibly till the meat is tender. Strain the stock and serve as soup or possibly use in other dishes. Serve the meat with horseradish.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 617g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 234 | 44% |
| Total Fat 26.06g | 33% |
| Saturated Fat 10.3g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1365mg | 57% |
| Potassium 1154mg | 33% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.6g | 2% |
| Protein 64.88g | 104% |
