Meat in grape vinegar
Composition / ingredients
10
servings:
Cooking method
1. Wash the meat and cut it coarsely.
2. Peel the onion and cut into thick rings.
3. Mix vinegar with water, spices, salt and pepper.
4. Pour half of the marinade into a saucepan, put the meat on top of the onion, mix and pour the rest of the marinade. The marinade should cover the meat.
5. Marinate the meat under a covered lid for 4 hours, after which you can proceed directly to its preparation.
Delicious kebabs!
Calorie content of the products possible in the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Grape vinegar - 14 kcal/100g
