Boiled Beef with Root Vegetables and Apple Horseradish Slaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 772 cal. | (37 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 68.1 μg | (114 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,991 mg | (50 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the roast
- 2 carrots
- 200 grams Celery root
- 50 grams Parsnips
- 800 grams Beef tip
- salt
- peppers (freshly ground)
- 10 peppercorns
- 2 bay leaves
- 250 grams small potatoes
- 250 grams carrots
- 250 grams Kohlrabi
- 2 tsps instant Broth (granules)
- For the apple horseradish slaw
- 2 sour Apple (such as Granny Smith)
- 300 grams Sour cream
- 1 bunch Chives
- 1 Tbsp grated Horseradish (fresh or packaged)
- salt
- freshly ground peppers
Preparation steps
For the roast, preheat oven to 80°C (approximately 175°F). Peel carrots, celery root and parsnip and chop. Place vegetables, beef, salt, peppercorns and bay leaves in a pot and add water to cover. Bring to a boil and cover and reduce heat and simmer for 3-4 hours in preheated oven.
Peel potatoes, carrots and kohlrabi and cut with a sharp knife into oval pieces.
Pour broth from meat through a sieve into a saucepan and add prepared vegetables and simmer for about 20 minutes until vegetables are tender. Season with salt, pepper and granulated broth.
For the apple horseradish slaw, peel apples and coarsely grate and mix with sour cream. Cut chives in rings and add horseradish. Season with salt and pepper.
Cut cooked meat across the grain into thin slices and serve with vegetables and apple slaw.
