Ingredients
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Method
-
Cutting the meat
Cut the meat into slices about 1 cm thick.
-
Making the marinade
Crush the garlic to a paste, mix it with salt, pepper, paprika and thyme, then add the white wine.
-
Marinating
Layer the meat slices on top of each other, brush each layer with the marinade, then cover and rest in the fridge for 5 to 7 days.
7200 min -
Cooking
Grill or fry the meat until it is cooked through and has a nice crust.
15 min -
Serving
Serve the slices warm, together with their juices.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 4 300 kcal | 1 075 kcal |
| Fat | 271 g | 68 g |
| of which saturates | 116 g | 29 g |
| Carbohydrates | 47 g | 12 g |
| Protein | 380 g | 95 g |
| Fibre | 4,8 g | 1,2 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: sulphites
For sensitive digestion: garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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