When we were in Bordeaux, we ate in this very hip bistro called Papin in a beautiful alley off one of the main drags. The food was exceptional, not fussy, and presented simply but perfectly. They served us a braised beef dish that was glazed with this wonderfully sweet, sticky, salty, umami-rich sauce that I haven’t been able to forget about since. We’re excited to make this one for you with locally raised and butchered beef from Bluescreek in Plain City, and we hope yall love it as much as we did! I have included a picture of the dish they served us for reference, but we’re serving ours with our “fried” Thai Rice (No Carrots - the last few batches of peas and carrots that we have gotten seem to have been heavy on terpenes in the carrots that create an off-flavor. This can be caused by many things, but the most common appears to be carrots that were harvested too early. we’re going to give it a few weeks before we use carrots in a main entree again)!
Regular
Cals: 388 Fat: 11g Carbs: 37g Fiber: 3g Protein: 36g WW: 10
Large
Cals: 566 Fat: 17g Carbs: 52g Fiber: 4g Protein: 53g WW: 15
Extra Large (5oz Starch, 5oz Veggies, 8oz Protein)
Cals: 731 Fat: 23g Carbs: 64g Fiber: 5g Protein: 70g WW: 20
Starch Free (5oz Veggies, 5oz Protein)
Cals: 330 Fat: 14g Carbs: 12g Fiber: 4g Protein: 42g WW: 8
When we were in Bordeaux, we ate in this very hip bistro called Papin in a beautiful alley off one of the main drags. The food was exceptional, not fussy, and presented simply but perfectly. They served us a braised beef dish that was glazed with this wonderfully sweet, sticky, salty, umami-rich sauce that I haven’t been able to forget about since. We’re excited to make this one for you with locally raised and butchered beef from Bluescreek in Plain City, and we hope yall love it as much as we did! I have included a picture of the dish they served us for reference, but we’re serving ours with our “fried” Thai Rice (No Carrots - the last few batches of peas and carrots that we have gotten seem to have been heavy on terpenes in the carrots that create an off-flavor. This can be caused by many things, but the most common appears to be carrots that were harvested too early. we’re going to give it a few weeks before we use carrots in a main entree again)!
Regular
Cals: 388 Fat: 11g Carbs: 37g Fiber: 3g Protein: 36g WW: 10
Large
Cals: 566 Fat: 17g Carbs: 52g Fiber: 4g Protein: 53g WW: 15
Extra Large (5oz Starch, 5oz Veggies, 8oz Protein)
Cals: 731 Fat: 23g Carbs: 64g Fiber: 5g Protein: 70g WW: 20
Starch Free (5oz Veggies, 5oz Protein)
Cals: 330 Fat: 14g Carbs: 12g Fiber: 4g Protein: 42g WW: 8
