Australian Meat Sandwich
Ingredients
Part Montagem
Part Recheio
Process
01. Chop the onions.
02. Sear the piece of beef (lagarto) with oil and chopped onions in a pressure cooker.
03. Cover with water and add beef broth cubes, salt, and bay leaves.
04. Cook in the pressure cooker for approximately 90 minutes.
05. Let cool and slice thin.
01. Cut the Australian Bread roll in half and spread mayonnaise on both sides.
02. Place the sliced Prato cheese and beef uniformly.
03. Slice the tomato.
04. Add the tomato and cucumber pickles.
04. Cover with the other half of the Australian Bread roll.
Tips
- The beef can be substituted with tough round (coxão duro).
Yield
7 Units of 213 g
Equipment
Stove , Spoon , Pot , Scale , Knife , Container , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 7.4 | % VD (*) |
| Açúcares totais (g) | 1.3 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 6.6 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 207 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Australian Meat Sandwich
Ingredients
Part Montagem
Part Recheio
How to make it
FILLING
01. Chop the onions.
02. Sear the piece of beef (lagarto) with oil and chopped onions in a pressure cooker.
03. Cover with water and add beef broth cubes, salt, and bay leaves.
04. Cook in the pressure cooker for approximately 90 minutes.
05. Let cool and slice thin.
01. Cut the Australian Bread roll in half and spread mayonnaise on both sides.
02. Place the sliced Prato cheese and beef uniformly.
03. Slice the tomato.
04. Add the tomato and cucumber pickles.
04. Cover with the other half of the Australian Bread roll.
Tips
- The beef can be substituted with tough round (coxão duro).
Yield
7 Units of 213 g
Equipment
Stove , Spoon , Pot , Scale , Knife , Container , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 115 | % VD (*) |
| Carboidratos (g) | 7.4 | % VD (*) |
| Açúcares totais (g) | 1.3 | % VD (*) |
| Aç adicionados (g) | 1.2 | % VD (*) |
| Proteínas (g) | 6.6 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 207 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.