Boiled Beef with Potatoes, Carrots and Arugula Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,097 cal. | (52 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 17.2 μg | (573 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,277 mg | (57 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 316 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the beef
- 2 onions
- 1 Tbsp white peppercorns
- 1 bay leaf
- 1 tsp thyme
- 1 Tbsp peppercorns
- 1 tsp salt
- 2 liters water
- 1 Tbsp powdered Broth
- 1 ½ kilograms Beef tip
- For the dip
- ½ bunch Arugula (approximately 50 grams)
- 1 bunch Watercress (100 grams)
- 1 Tbsp powdered Mustard
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 2 hardboiled eggs
- 600 grams potatoes
- 400 grams carrots
Preparation steps
For the beef: Peel onion, cut in half and fry cut surfaces in a dry frying pan, then remove. Peel carrots and cut into slices. Place half the carrots with onions and spices into a pot. Rinse meat, add to the pot and fill up with water and stir in the broth. Without covering, slowly bring to a boil, skimming off any foam. Put the lid on and cook over very low heat for 2 1/2-3 hours.
For the dip: Rinse arugula and watercress and shake dry. Set some stalks of watercress aside. Finely chop herbs. Combine herbs with mustard, yogurt and creme fraiche, add salt and pepper. Peel eggs and chop finely, fold 1/3 into the sauce, sprinkle remaining egg cubes on top.
Rinse, peel and dice potatoes.
Remove about 1/2 liter (approximately 2 cups) of broth from the pot and add potatoes.
Boil for approximately 25 minutes. After 15 minutes, add remaining carrots.
Remove meat from the broth and cut crosswise of the grain into slices. Serve meat with potatoes and carrots, sprinkle with watercress and serve sauce on the side.
