Boiled Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,028 cal. | (49 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 16.5 μg | (550 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,542 mg | (64 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
Peel the onions and cut in half. Fry the onion with cut surfaces down in a dry frying pan, and remove. Peel the carrots and celery root, and cut into sticks. Add half of the carrots and celery root with the onions, peppercorns and bay leaf into a pot.
Rinse the beef and add to the pot. Pour in the water and the broth. Slowly bring to a boil and skim off any resulting foam. Cover the pot with lid and cook on very low heat for 2½-3 hours.
Rinse, peel and dice the potatoes.
Take out about 500 ml boiled beef broth from the pot and pour into a saucepan. Put the saucepan on heat, season the broth with salt, and cook the potatoes and remaining celery in it for about 20 minutes until done. After 10 minutes, add the remaining carrots. Season with salt and pepper.
Remove the beef from the broth and cut crosswise along the grain into slices. Serve the beef slices with cooked vegetables and pickled pumpkin.
