Sonoma Diet
1. Place meat in a large self-sealing plastic bag set in a large, deep bowl. For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in the refrigerator for 2 to 3 days, turning bag occasionally. Drain meat, reserving marinade. Sprinkle meat with kosher salt and pepper.
2. For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place meat on grill rack over drip pan. Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160?F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.)
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 12 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 95mg | 3 % | |
Potassium 109.8mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 3.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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