Beef Wraps

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Beef Wraps
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
660
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie660 cal.(31 %)
Protein46 g(47 %)
Fat23 g(20 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K105.4 μg(176 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.4 mg(162 %)
Vitamin B₆1 mg(71 %)
Folate204 μg(68 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂8 μg(267 %)
Vitamin C47 mg(49 %)
Potassium1,582 mg(40 %)
Calcium239 mg(24 %)
Magnesium90 mg(30 %)
Iron6.4 mg(43 %)
Iodine36 μg(18 %)
Zinc9.6 mg(120 %)
Saturated fatty acids9.2 g
Uric acid349 mg
Cholesterol95 mg
Complete sugar13 g

Ingredients

for
6
Ingredients
1 kilogram Beef (sirloin)
300 grams meat bone
1 onion
1 sprig rosemary
1 sprig thyme
1 bay leaf
8 peppercorns
4 liters water
1 bunch carrots
3 thin Leeks
6 stalks Celery
4 marrow bone
Also
1 stalk Leeks
12 thin Tortillas (about 20 cm)
How healthy are the main ingredients?
BeefcarrotCeleryLeekrosemarythyme

Preparation steps

1.

Rinse the meat and bones. Halve the onion and brown it with the cut surfaces down in a hot pot. Add meat bones and herbs to pot, cover with water and bring slowly to a boil. Season with salt and pepper. Skim foam that rises to the surface. Once the broth begins to boil, add meat, reduce heat and simmer 3 hours. Peel carrot, rinse 1 leek and celery. Cut vegetables into about 10 cm (approximately 4 inch) long strips and add to the pot about 30 minutes before end of cooking.

2.

Meanwhile, rinse the remaining leek. Separate leek leaves and then cut 12 leaves into 1 cm (approimately 1/4 inch) wide strips. Blanch the leek strips in boiling salted water briefly, rinse and drain on a kitchen towel.

3.

Remove the meat from the pot and cut into strips.

4.

Remove vegetables from the pot and drain.

5.

To serve, spread some meat and vegetables on warm tortillas, roll them and tie with a strip of leek. Serve with desired condiments such as soy and coconut sauce.

6.

Leftover meat and vegetables can be placed back into the broth and eaten as a soup; refrigerate until ready to serve.

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