Brisket with Root Vegetables and Herb Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 857 cal. | (41 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 64.7 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,807 mg | (45 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the brisket
- 800 grams salted Beef brisket
- 2 carrots
- 1 onion
- 10 white peppercorns
- For the root vegetables
- 200 grams Celery
- 200 grams Parsnips
- 300 grams potatoes
- 150 grams carrots
- 150 grams Beets
- 2 Tbsps Canola oil
- 1 lemon (juiced)
- For the herb cream
- ½ Red onion
- 1 bunch parsley
- 200 grams Crème fraiche
- salt
- peppers
Preparation steps
For the brisket: Place the meat in a large pot and cover with boiling water. Rinse the carrots and cut in half lengthwise. Cut the onion in half. Add the peppercorns, carrots and onions to the meat and simmer for 40-60 minutes. Meanwhile, for the vegetables: Rinse the vegetables, peel and cut into large cubes. Remove the meat from the broth and strain the broth. Return the meat and vegetables to the pot and cook for another 20 minutes. Remove the meat from the broth. Heat the oil in a pan and sear the meat on all sides. Add the drained vegetables and season with lemon juice.
For the herb cream: Peel the onion and cut into small cubes. Rinse the parsley, shake dry then chop finely. Mix with the crème fraîche and season with salt and pepper. Slice the meat and serve with the vegetables and herb cream on serving plates.
