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Alicia Burgess Jones
Hachee from nicky
Hachee of beef ribs, bacon, onions, white wine vinegar and garlic.
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Ingredients
Directions
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Cut the beef into 2 x 2 cm pieces and sprinkle with the flour. Keep the laurel leaf separate from the package.
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Slice the onion in rings and the garlic.
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Cut the bacon pieces into pieces. Heat a skillet without oil or butter and fry the pieces of bacon for 5 minutes on a high heat. Change regularly.
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Meanwhile, heat the butter in a frying pan and melt the sugar on low heat.
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Stir frequently so that it can not burn. Add the onion, garlic and bay leaf and cook over low heat for 5 minutes.
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In the meantime, remove the bacon strips from the frying pan. Fry the beef in the remaining shortening in 5 min. Brown.
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Add the vinegar, cloves, stock, bacon and the beef to the onion mixture.
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Bring to the boil, reduce the heat and simmer for 2 hours and 30 minutes. Stir occasionally.
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Check whether the hachee is done. That is the case when the meat falls apart. Remove the bay leaves and cloves.
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Squeeze the lemon, add the juice and warm again.
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Nutrition
450Calories
Sodium18% DV442mg
Fat52% DV34g
Protein50% DV25g
Carbs4% DV11g
Fiber4% DV1g
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