Boiled Beef and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,228 cal. | (58 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 4.9 mg | (613 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 16.7 μg | (557 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,489 mg | (62 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 14.4 mg | (180 %) | ||
| Saturated fatty acids | 35.1 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the beef
- 2 onions
- 200 grams carrots
- 1 Tbsp white peppercorns
- 1 bay leaf
- 1 tsp thyme
- 1 Tbsp peppercorns
- 1 tsp salt
- 2 water
- 1 Tbsp grained Broth
- 1 ½ kilograms Beef tip
- salt
- freshly ground peppers
- 700 grams small Sweet potato
- 2 Tbsps butter
- 400 grams carrots
- freshly grated Horseradish
- parsley
- For the sauce
- ½ bunch Watercress (approximately 50 g or 1.8 ounces)
- 1 Tbsp grained Mustard
- 150 grams Yogurt (0.1% fat)
- 50 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the beef: Peel onion, cut in half and cook, cut-side down, in a large pot. Peel and slice carrots. Add carrots and spices to onions. Rinse beef, add to pot and fill pot with water. Stir in broth and slowly bring to a boil, skimming off any foam. Cover and simmer for 2-3 hours.
Peel potatoes. Peel and julienne carrots.
Remove about 1/2 liter of broth from beef pot. Bring broth to boil in another pot and cook potatoes.
Boil for about 20 minutes. Add carrots after 10 minutes.
Remove potatoes and carrots, keep warm.
Cook potatoes in hot butter, then season with salt and pepper.
For the sauce: Rinse watercress, shake dry and mince. Combine watercress, mustard, yogurt and cream. Season with salt and pepper.
Remove beef from broth and slice crosswise. Plate beef, potatoes and carrots. Sprinkle with horseradish and parsley and serve with watercress sauce.
