Beef Slices on a Bed of Mashed Potato
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- ¼ cup olive oil
- 48 ozs Beef (marbled rump roast or similar cut)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 yellow onion (chopped)
- 1 cup carrots (chopped)
- 1 cup Celery (chopped)
- 4 cloves minced garlic cloves
- 5 cups Barolo (wine)
- 2 cups Beef stock (plus more as needed)
- 4 whole cloves
- 4 sprigs rosemary (divided)
- 2 bay leaves
- 1 Cinnamon stick
Preparation steps
1.
Heat oil over medium-high heat, in a large Dutch oven. Sprinkle beef with salt and pepper. Place the beef in the Dutch oven and brown on all sides. Remove from pan.
2.
Add onions, carrots, celery and cook until caramelized, about 10 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. Return beef to pan, add the wine, beef stock, cloves, 2 sprigs rosemary, bay leaves, and cinnamon stick. Bring to a boil. Reduce heat to medium-low, cover and simmer for 2 1/2 to 3 hours, or until meat is tender. Turn the meat occasionally and skim any form the forms on the surface. Add additional beef stock as needed, to keep beef covered.
3.
Remove the meat from the pan and tent with aluminum foil to keep warm.
4.
Strain the cooking liquid into a saucepan. Cook over high heat until the sauce is reduced and thick enough to coat the back of a spoon, approximately 10 minutes. Check seasoning and adjust if necessary.
5.
Slice the beef across the grain. Serve beef on a bed of mashed potatoes; ladle sauce over the top. Snip remaining rosemary sprigs and sprinkle over the beef and potatoes. Serve
