Lota à la Bordelaise
Lota à la Bordelaise is a classic French dish from the Bordeaux region, featuring tender beef cheeks or oxtail slow-braised in a rich, dark sauce. The sauce is traditionally made with red wine (often from Bordeaux), beef stock, aromatic vegetables, and herbs like thyme and bay leaf. It's a hearty, comforting meal often served with potatoes or noodles to soak up the flavorful sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the braised beef, with moderate carbohydrates if served with starchy sides. It's a good source of iron, zinc, and B vitamins, particularly B12, from the meat, and provides some antioxidants from the red wine. A typical serving without sides contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 7.2 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 420 mg |
| Phosphorus | 290 mg |
| Niacin (B3) | 8.5 mg |
| Selenium | 32 mcg |
| Collagen/Gelatin | Not quantified, but significant from connective tissue |
Per 1 cup (240 g) of beef and sauce, without sides · estimated, varies by recipe
💡 What's interesting
The slow-braising technique in red wine is a hallmark of Bordelaise cuisine, tenderizing the meat while infusing it with deep, complex flavors. Nutritionally, the collagen from the beef cheeks or oxtail breaks down into gelatin, which can be beneficial for gut health and joint support.
