Beef with Herb Sauce and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,397 cal. | (67 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 115 g | (99 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 11.9 μg | (397 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,807 mg | (45 %) | ||
| Calcium | 461 mg | (46 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 53.5 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 511 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the beef
- 1 kilogram Beef brisket
- 2 bay leaves
- 2 cloves
- 1 stalk Leeks (diced)
- For the sauce
- 500 grams mixed Fresh herbs
- 1 onion
- 1 garlic clove
- 250 grams Whipped cream
- 125 grams Mayonnaise (from a jar)
- 1 Tbsp White vinegar
- 4 eggs
- 1 Tbsp vegetable oil
- 1 pinch sugar
- 500 grams waxy potatoes
- 2 Tbsps butter
- salt
- peppers (freshly ground)
Preparation steps
For the beef: Rinse the brisket, place in a large pot, cover with water and bring to a boil, then pour out the water. Cover brisket with cold water and reheat. Add bay leaf, cloves and diced leek, return to a boil, then cook over low heat for about 2 hours. Skim the foam repeatedly while cooking. After an hour of cooking time add 1 teaspoon salt.
For the sauce: Cook the eggs until hard boiled, rinse and peel. Rinse the herbs, pluck from the stems and finely chop. Peel onion and garlic and finely chop. Mix with sour cream and mayonnaise and season with salt, pepper and vinegar. Halve the eggs, scoop out the yolks, scrape yolks through a sieve into the oil. Mix with the herbs into the sauce. Chop the egg whites finely and stir into sauce. Scrub the potatoes and cook for 25 minutes in boiling salted water, remove, let moisture evaporate, peel and brown in a skillet in hot butter.
Remove the meat from the broth, let rest a bit, then cut into slices and serve with sauce and the potatoes.
