Beef Rump with Horseradish, Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,992 mg | (50 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse the beef and pat dry. Boil a large pot of water and place the meat inside. Brin to a boil again and remove the beef. Dump the water from the pot and rinse out the pot. Rinse beef in cold water and put back in the pot. Cover with cold water. Season with salt. Peel onion and stud onion with cloves and a bay leaf. Bring to a boil, reduce slightly and let cook for 1 1/2-2 hours at just below the boiling point. If foam develops, remove with a slotted spoon.
Meanwhile, rinse and peel the vegetables (carrot, celery and leek) as needed and cut into bite-size pieces. Approximately 40 minutes before the beef is done cooking, add the vegetables to the pot. If necessary, pour in some water so that the meat is always well covered.
Peel the potatoes, rinse, chop into large pieces and cook for about 30 minutes in boiling salted water. Drain, let sit to release the steam, press through a potato ricer and mash them with milk and butter until smooth. Season with salt and nutmeg.
Remove the beef from the broth, season the broth with salt and pepper to taste and cut the beef into slices. Place the beef on a plate with the mashed potatoes and the vegetables, sprinkle with a little broth, garnish with chives and freshly grated horseradish and serve.
