Braised Beef Shoulder with Rutabaga and Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
Remove the beef shoulder from the broth and pour broth through a sieve into another pot.
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.
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.
