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Ingredients
- 2 TL geräuchertes Paprikapulver
- 1 TL Knoblauch, gemahlen
- 2 TL Pfeffer
- 2 TL Salz
- 40 g brauner Zucker
- 2 EL Sonnenblumenöl
- 800 g Rindernacken am Stück, ohne Sehnen
- 50 g Tomatenmark
- 70 g Apfelessig
- 300 g Apfelsaft
- 500 g Wasser
- 1 Würfel Fleischbrühe (für 0,5 l)
- 1 Lorbeerblatt, frisch
- 10 g Öl
- 150 g rote Zwiebeln halbiert, in Ringen
- Nutrition
- per 1 Portion
- Calories
- 329 kcal / 1376 kJ
- Protein
- 26 g
- Fat
- 18 g
- Carbohydrates
- 15 g
- Fibre
- 0.7 g
- Sodium
- 108.7 mg
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