Beef Hot Pot
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
1048
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 138 μg | (230 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 28.9 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves (finely chopped)
- 6 Tbsps Barbecue sauce
- 1 tsp dried marjoram
- 2 tsps Sambal oelek
- 44 ozs Pork ribs
- 4 Tbsps Mustard
- 8 Tbsps Remoulade
- 1 cup Mixed pickles
- 4 Tbsps Stuffed Olives (e. g. with almonds)
- 4 Tbsps Pearl onion
- ½ cup Chives (chopped)
- 1 Lettuce
- Fat (for frying)
Preparation steps
1.
Mix together the garlic, barbecue sauce, marjoram and the sambal oelek and brush onto the ribs. Place in a bowl, cover and leave in the fridge to marinate for 2 hours.
2.
One each fondue plate place some mustard, remoulade, mixed pickles, olives, pearl onions, chives and lettuce leaves and arrange the marinated ribs on the lettuce leaves.
3.
Place the fat in a fondue pot and heat on a rechaud. Skewer the ribs onto fondue forks and fry in the fat.
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