4 Serves
93 Mins
Peel and slice one orange, and juice the second orange, setting both aside.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
66 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
307 µg / 400 µgCalcium
450 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
406 mg / 420 mgPhosphorus
1186 mg / 1,250 mgPotassium
2924 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat olive oil in a Dutch oven over medium-high heat.
Add the diced meat and crushed garlic cloves to the pot, searing until browned on all sides.
Stir in the orange slices, orange juice, saffron, cumin, allspice, salt, and pepper. Cover the pot, reduce heat, and simmer for 10 minutes.
Pour in the beef bouillon, cover, and simmer over low heat for approximately 60 minutes, adding more bouillon as needed to keep the meat moist.
Garnish the tender meat with freshly chopped parsley and serve immediately alongside rice or couscous.
3
g11
g0
g
