Bori-Bori

Ingredients

• 2 lbs chuck or beef shank
• 1 tsp coarsely ground black pepper
• 2 tbs olive oil
• 4 ozs bacon, chopped
• 1 large onion, unpeeled, cut into quarters
• 1 head garlic, unpeeled, cut in 1/2 horizontally
• 3 stalks celery, with leafy tops, washed and cut in half
• 1 medium carrot, washed and cut in half
• 1 bay leaf
• 7 cloves
• 1 tbs coarse salt
• DUMPLINGS:
• 1 cup white or yellow cornmeal
• 1 cup grated Parmesan
• 2 tsp coarse salt
• 1 small onion, peeled and minced (about 1/2 cup)
• 1/4 cup clarified butter
• 1 egg
• 1 egg yolk
• 2 tbs Italian parsley, chopped
• grated Parmesan

Directions

1. Wipe the meat with a damp cloth and cut into 2-inch cubes. Sprinkle with black pepper.

2. In a large saucepan or sauté pan, heat olive oil and bacon over medium heat. Sauté until bacon has released most of its fat, about 1 minute. Add the meat cubes and brown on all sides, about 8 to 10 minutes. Add onion, garlic, celery, carrot, bay leaf, cloves, 1 tbs salt, 3.5 quarts water and bring to boil. Lower heat, cover,let simmer for 1.5 hrs or until meat is tender.

3. Category:Paraguayan Recipes

4. Category:Paraguayan Meat Dishes

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Carrot	1 medium (61g)	25
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Celery	1 stalk (40g)	6
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Dumpling	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.