Cured navel beef
Ingredients: 94% beef, brine (water, salt, maltodextrin, preservative: E250, antioxidant: E316, thickener: E450, E451, acidity regulator: E500).
Suggested use: Desalting and preparing.
Desalting: boil about 500 gr of salt meat in approx. 500 ml of water for about 10 minutes. Drain the water and pull the previous one. Rinse meat and cut into pieces.
Preparation: fruit 1 onion in butter and add the pieces of tomato, the pieces of desalted salt meat, 3 pimento grains, 1 bay leaf, 1 sprig of celery, (1 pepper) and 1 glass of waterteen. Let it simmer until the meat is tender. Finish to taste with salt and black pepper. Serve on bread, with rice from potatoes mixed with sliced cabbage, string beans, garter, pumpkin, sprouts of sauerkraut. Or mix with a jar of kidney beans or any choice of vegetables.
|Saturated Fat||5.8 g|
|Total Carbohydrate||0.6 g|