Boiled Beef with Apple Horseradish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,128 cal. | (54 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,127 mg | (53 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 36.2 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 314 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the meat
- 2 onions
- 200 grams carrots
- 1 Tbsp white peppercorns
- 1 bay leaf
- 1 tsp thyme
- 1 Tbsp peppercorns
- 1 tsp salt
- 1 kilogram Beef tip
- For the sauce
- 2 eggs
- 1 bunch Chives
- 150 grams Crème fraiche
- 100 grams Whipped cream
- 4 Tbsps Yogurt (0.1% fat)
- salt
- freshly ground peppers
- For the horseradish
- 300 grams Apple
- 3 Tbsps lemon juice
- 1 pinch sugar
- 1 Tbsp vegetable oil
- 3 centimeters fresh Horseradish
- salt
- For the potatoes
- 900 grams waxy potatoes (cooked)
- 2 Tbsps clarified butter
- salt
- peppers
Preparation steps
For the meat: Peel onion, cut in half and fry in a large, dry pan, cut side down. Rinse, peel and slice carrots. Add carrots and spices to pan. Rinse meat, add 2-3 liters (approximately 10 cups) of cold water. Slowly bring to a boil, skim off any foam that forms. Cover and cook over very low heat for 2-2.5 hours.
For the sauce: Boil eggs for 8-10 minutes. Shock in cold water, peel and dice. Rinse chives, shake dry and cut into small rings. Combine eggs, chives, cream fraiche, cream and yogurt and season with salt and pepper.
For the horseradish: Peel apples, quarter, core and coarsely chop. Combine with half of the lemon juice and cook with the sugar in hot oil for about 5 minutes.
Peel and finely grate horseradish. Combine with remaining lemon juice.
Crush cooked apples, mix with horseradish and season with salt.
For the potatoes: Heat butter in a nonstick pan. Cook potatoes in the butter and season with salt and pepper.
Remove meat from soup and slice crosswise to the grain.
Serve meat with potatoes, chive sauce and apple horseradish.
