Beer Braised Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,349 cal. | (64 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 56.2 μg | (94 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 2,839 mg | (71 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 39.9 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the beef
- 100 grams fatty Bacon (sliced)
- 1 kilogram Beef (shoulder)
- salt
- freshly ground peppers
- 4 onions
- 2 bay leaves
- 5 cloves
- 4 Tbsps clarified butter
- 1 Tbsp sugar
- 4 Tbsps White vinegar
- 200 milliliters Beef broth
- 200 milliliters Malt liquor
- cornstarch (as desired)
- For the vegetables
- 200 grams carrots
- 100 grams Kohlrabi
- 100 grams Celery root
- 150 grams Leeks
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- For the dumplings
- 1 day-old White roll
- 2 Tbsps butter
- 1 kilogram starchy potatoes
- 200 milliliters milk
- 500 grams starchy potatoes (peeled and steamed)
- salt
- 1 Tbsp cornstarch
- parsley (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the beef: Freeze bacon.
Rinse beef, pat dry and season with salt and pepper. Grease beef with bacon.
Peel onions, coarsely chop 3 onions and stud remaining onion with bay leaves and cloves. Heat clarified butter in a roasting pan and sear beef on all sides, then remove. Add chopped onions and sugar to pan and carmelize in drippings. Deglaze with vinegar and broth. Add studded onion and pour in beer. Top with beef, cover and roast for 1.5-2 hours.
For the vegetables: Rinse and peel vegetables, as needed. Dice carrots, kohlrabi and celery root. Slice leeks.
When 30 minutes of beef cooking time remains, blanch vegetables in salted water for 3-4 minutes. Remove, rinse with cold water and drain. Set aside.
For the dumplings: Cut bread into small pieces and fry in hot butter until crispy. Remove and set aside.
Rinse, peel and finely grate raw potatoes. Squeeze potatoes with a cloth and reserve resulting juice. Combine squeezed potatoes with hot milk. Squeeze cooked potatoes and reserve juice. Add cooked potatoes to milk mixture. Add juice as needed and season with salt.
Bring a large pot of salted water to boil. Use wet hands to form potato mixture into large dumplings and press a cube of bread into the center of each. Boil dumplings for 20-30 minutes.
Remove beef from oven. Pour pan juices through a sieve, season with salt and pepper and thicken, as desired, with equal parts cornstarch and cold water.
Swirl vegetables in butter and season with salt, pepper and freshly ground nutmeg.
Slice beef and drizzle with pan sauce. Serve with dumplings and vegetables on hot plates and garnish with parsley.
