Beef Broth with Egg Custard and Vegetable Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,470 cal. | (70 %) | ||
| Protein | 47.6 g | (49 %) | ||
| Fat | 131.53 g | (113 %) | ||
| Carbohydrates | 16.66 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.21 g | (11 %) |
| Vitamin A | 1,174.88 mg | (146,860 %) | ||
| Vitamin D | 1.44 μg | (7 %) | ||
| Vitamin E | 3.87 mg | (32 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.56 mg | (163 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68.02 μg | (23 %) | ||
| Pantothenic acid | 1.08 mg | (18 %) | ||
| Biotin | 1.78 μg | (4 %) | ||
| Vitamin B₁₂ | 4.39 μg | (146 %) | ||
| Vitamin C | 14.28 mg | (15 %) | ||
| Potassium | 587.85 mg | (15 %) | ||
| Calcium | 187.96 mg | (19 %) | ||
| Magnesium | 45.98 mg | (15 %) | ||
| Iron | 4.83 mg | (32 %) | ||
| Iodine | 40.35 μg | (20 %) | ||
| Zinc | 10.53 mg | (132 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Cholesterol | 235.5 mg |
Ingredients
- For the broth
- 1 onion
- 1 carrot
- ½ stalk Leeks
- 100 grams Celery root
- 500 grams Beef
- 500 grams beef marrow
- 1 tsp salt
- 1 tsp peppercorns
- 3 sprigs parsley
- For the egg custard stars
- 3 eggs
- 80 milliliters Beef broth
- freshly grated Nutmeg
- butter (for the mold)
Preparation steps
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.
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.
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.
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.
Lift the meat, bones and vegetables from the broth. Pass the liquid through a cloth-lined sieve.
Skim fat from the broth as needed. Remove approximately 1 liter and season with salt and pepper.
Distribute the egg custard and vegetable stars in soup bowls. Pour the hot broth and serve garnished with parsley.
