Beef Broth with Egg Custard and Vegetable Stars

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Beef Broth with Egg Custard and Vegetable Stars
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Health Score:
7,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
1470
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,470 kcal(70 %)
Protein47.6 g(49 %)
Fat131.53 g(113 %)
Carbohydrates16.66 g(11 %)
Sugar added0 g(0 %)
Roughage3.21 g(11 %)
Vitamin A1,174.88 mg(146,860 %)
Vitamin D1.44 μg(7 %)
Vitamin E3.87 mg(32 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.56 mg(163 %)
Vitamin B₆0.8 mg(57 %)
Folate68.02 μg(23 %)
Pantothenic acid1.08 mg(18 %)
Biotin1.78 μg(4 %)
Vitamin B₁₂4.39 μg(146 %)
Vitamin C14.28 mg(15 %)
Potassium587.85 mg(15 %)
Calcium187.96 mg(19 %)
Magnesium45.98 mg(15 %)
Iron4.83 mg(32 %)
Iodine40.35 μg(20 %)
Zinc10.53 mg(132 %)
Saturated fatty acids4.3 g
Cholesterol235.5 mg

Ingredients

for
4
For the broth
1 onion
1 carrot
½ stalk Leeks
100 grams Celery root
500 grams Beef
500 grams beef marrow
1 teaspoon salt
1 teaspoon peppercorns
3 sprigs parsley
For the egg custard stars
3 eggs
80 milliliters Beef broth
freshly grated Nutmeg
butter (for the mold)
For the vegetable stars
2 large carrots
1 stalk Leeks
parsley (for garnish)
How healthy are the main ingredients?
BeefLeekLeekparsleyonioncarrot

Preparation steps

1.

For the beef broth, halve the onion and brown the cut surfaces in a dry pan. Remove from pan and let cool. Peel or brush the carrot, leek and celery root and cut into large pieces.

2.

Place the meat in a large pot cover with cold water and bring to a boil. Skim the resulting foam. Reduce the heat and simmer for about 2.5 hours. If necessary add more water to keep the meat and bones covered. After about 1 hour, add the vegetables, peppercorns and parsley and continue to simmer.

3.

For the egg custard, gently beat the eggs with the broth, salt and nutmeg making sure to not gather foam. Butter a small rectangular dish. Add the egg mixture and cover with foil. Simmer in a water bath for 30 minutes. Let cool. Cut out small stars.  

4.

For the vegetable stars. Peel the carrots, cut into thin slices and cut out stars. Slice the leeks lengthwise, wash thoroughly, loosen the individual layers and cut out stars.

5.

Lift the meat, bones and vegetables from the broth. Pass the liquid through a cloth-lined sieve.

6.

Skim fat from the broth as needed. Remove approximately 1 liter and season with salt and pepper.

7.

Distribute the egg custard and vegetable stars in soup bowls. Pour the hot broth and serve garnished with parsley.