Beef Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 kilogram Beef (Shank or shoulder cuts)
- 2 carrots
- 2 onions
- 4 garlic cloves
- 2 stalks Celery
- 2 Oranges
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 2 bay leaves
- 750 milliliters Red wine
- 6 sprigs thyme
- 2 sprigs rosemary
- 1 sprig Sage
- 4 Tomatoes
- 4 Tbsps olive oil
- salt
- peppers (freshly ground)
- cayenne pepper
- 1 tsp honey
Preparation steps
Cut the meat into bite-sized pieces. Peel 1 carrot, 1 onion, 1 clove garlic and 1 stalk of celery and chop coarsely. Slice peel off 1 orange and cut into very thin strips. Mix vegetables with orange peel, juniper berries, peppercorns, bay leaves and wine. Stir in meat, cover and refrigerate overnight.
Remove the meat and pat dry. Strain the marinade. Rinse or peel remaining vegetables and garlic, trim and chop into small pieces. Rinse and chop herbs. Slice peel of the remaining orange into thin slices. Squeeze both oranges. Peel tomatoes and dice flesh.
Fry meat in oil in portions over high heat and remove from the pan. Then sauté vegetables with garlic and herbs in remaining oil for 3-5 minutes. Deglaze with orange juice and marinade and stir in meat with orange peel and tomatoes. Season with salt, pepper, cayenne pepper and honey, cover and cook over low heat for about 3 hours. Pour in additional liquid if necessary. Season with salt and pepper and serve with baguette slices, if desired.
