Beef with Vegetables and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,847 mg | (46 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 kilogram Beef (well hung from the hip)
- ¾ l Red wine
- 50 milliliters Cognac
- 1 tsp peppercorns
- ½ tsp freshly grated Nutmeg
- ½ tsp Ground clove
- ½ tsp ground ginger
- 2 garlic cloves
- ½ bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 Tbsps vegetable oil
- 400 grams crushed Veal bone
- ¾ l vegetable stock
- 4 cloves
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
- 12 shallots
- 1 Tbsp butter
- 1 stalk Leeks
- 400 grams carrots
- 1 tsp butter
- 1 tsp Pastry flour
- salt
- freshly ground peppers
- 1 Tbsp sugar
Preparation steps
Add peppercorns, nutmeg, clove, cognac and red wine in a suitable bowl, put meat into bowl, coat meat with marinade and place covered in the refrigerator for 24 hours to marinate.
Peel and chop the garlic. Rinse, trim and chop the soup vegetables. Remove meat from the marinade, drain slightly and thoroughly pat dry. Place marinade aside. Heat oil in a frying pan, then place in the meat, veal bones and vegetables and brown on all sides. Add marinade and vegetable stock, along with cloves, herbs and bay leaves and leave to simmer gently, covered, approximately 3 hours over low heat.
Peel shallots, cut in half lengthwise and fry until golden brown in 1 tablespoon hot butter in a saucepan. Pour in 1/2 cup of water, cover and simmer for about 10 minutes. Season with salt and pepper.
Remove meat and cut against the grain into slices. Strain the braising liquid through a sieve into a pot and let it boil over medium heat and reduce to about 250 ml (approximately 1 cup). Combine 1 teaspoon butter with 1 teaspoon flour and stir into the boiling sauce, then season with salt and pepper. Add slices of meat and heat in the sauce.
Peel carrots and cut into thin strips. Rinse and trim leeks and also cut the white and light green into thin strips. Cook both for 3 minutes in boiling salted water, allow to drain, then season with salt and pepper. Place the meat with the vegetables and shallots on a plate and serve immediately.
