6 Serves
91 Mins
Pat the beef roast dry and season generously with salt and pepper using a chefs knife and cutting board.
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Vitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
333 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
319 mg / 1,250 mgPotassium
997 mg / 4,700 mgSodium
2436 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
21 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
13 g / 28 gSugar
13 g / 50 gSaturated Fat
13 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned.
Add chopped onions and garlic to the pot, sautéing until softened.
Pour in the marinade liquid and beef broth, then cover and simmer on low heat until the meat is fork-tender.
Stir in the crumbled gingerbread cookies to thicken the sauce and serve hot.
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Tunisian