Beef Shoulder with Mustard Sauce

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Beef Shoulder with Mustard Sauce
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Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
601
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie601 cal.(29 %)
Protein78 g(80 %)
Fat26 g(22 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin K259.2 μg(432 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin32.2 mg(268 %)
Vitamin B₆1.3 mg(93 %)
Folate202 μg(67 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂15 μg(500 %)
Vitamin C186 mg(196 %)
Potassium2,217 mg(55 %)
Calcium161 mg(16 %)
Magnesium143 mg(48 %)
Iron8.5 mg(57 %)
Iodine7 μg(4 %)
Zinc13.5 mg(169 %)
Saturated fatty acids10.1 g
Uric acid468 mg
Cholesterol164 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
2 onions
2 carrots
150 grams Celery root
1 ⅕ kilograms Roast beef (shoulder)
salt
peppers
2 Tbsps vegetable oil
600 milliliters Beef broth
1 bay leaf
1 tsp Juniper berries
3 sprigs thyme
1 tsp peppercorns
4 Tbsps sweet Mustard
600 grams Brussels sprouts
4 Tbsps Crème fraiche
1 Tbsp Red currant jelly
How healthy are the main ingredients?
Brussels sproutsMustardthymeonioncarrotsalt

Preparation steps

1.
Preheat the oven to 160 ° C convection preheat.
2.

Peel onions, carrots and celery, cut into cubes. Rinse meat, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and saute vegetables until golden brown in the same pan. Deglaze pan with broth. return meat to the pan and add enough broth to cover meat about halfway. Cover and braise in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat every 30 minutes and add more broth as needed.

3.

Add bay leaf, juniper berries, thyme and pepper to the pan after 2 hours and spread roast with 1-2 tablespoons of mustard.

4.

To check if meat is cooked, insert a meat fork (it should pierce meat easily). Remove roasting pan from the oven, take out meat and wrap in foil. 

5.

Rinse brussel sprouts and score crosswise on the stalks. Cook in boiling salted water for about 8 minutes or until al dente.

6.

Strain sauce through a fine sieve into a small saucepan. Add remaining mustard  and simmer for a few minutes. Remove from heat, add crème fraîche and jelly. Season with salt and pepper.

7.

Uncover meat and add all meat juices to the sauce. Cut meat into slices. Arrange meat on plates and drizzle with the sauce. Serve with brussel sprouts.

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