Braised Beef Shoulder with Rutabaga and Broth

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Braised Beef Shoulder with Rutabaga and Broth
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein42 g(43 %)
Fat14 g(12 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.7 mg(156 %)
Vitamin B₆0.8 mg(57 %)
Folate127 μg(42 %)
Pantothenic acid1.8 mg(30 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂8.5 μg(283 %)
Vitamin C64 mg(67 %)
Potassium1,224 mg(31 %)
Calcium247 mg(25 %)
Magnesium77 mg(26 %)
Iron5.5 mg(37 %)
Iodine19 μg(10 %)
Zinc9.8 mg(123 %)
Saturated fatty acids7 g
Uric acid252 mg
Cholesterol108 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
1 kilogram Beef shoulder
1 bunch Soup vegetables
1 onion (halved with skin)
1 bay leaf
1 tsp Juniper berries
1 tsp peppercorns
1 kilogram Rutabaga
thyme (for garnish)
salt
freshly ground peppers
50 grams Parmesan (petals)
4 slices white bread (such as baguette)
1 Tbsp butter
How healthy are the main ingredients?
white breadParmesanonionJuniper berriesthymesalt

Preparation steps

1.

Peel and coarsely chop soup vegetables. Melt butter in a large pot. Add the halved onion, face-side down, and sear until golden. Stir in 2.5 liters (approximately 10 cups) of water and bring to a boil. Stir in the soup vegetables, beef shoulder, bay leaf, juniper berries and peppercorns. Cover and simmer over low heat for 2 hours. 

2.

Remove the beef shoulder from the broth and pour broth through a sieve into another pot. 

3.

Peel the rutabaga and cut into 2 cm (approximately 3/4 inch) cubes. Add the beef shoulder back to the broth along with the rutabaga cubes. Simmer for another 30 minutes. 

4.

Season soup with salt and pepper to taste. Remove the beef shoulder and cut into slices. Divide the rutabaga between warmed wide serving bowls and top with the meat slices. Pour some broth over top. Garnish with thyme and Parmesan petals. Serve with the baguette.

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