Braised Beef with Mashed Potatoes and Porcini Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,097 cal. | (52 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 13.2 μg | (440 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 2,157 mg | (54 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 carrots
- 2 onions
- 150 grams Celery root
- 1 ⅕ kilograms Beef tip
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 400 milliliters Red wine
- 750 milliliters Beef broth
- 1 bay leaf
- 2 cloves
- 1 tsp peppercorns
- ½ tsp Juniper berries
- 3 sprigs thyme
- 600 grams starchy potatoes
- 200 grams Porcini mushroom
- 1 red onion
- 50 grams melted butter
- freshly grated Nutmeg
- 1 Tbsp cold butter
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the convection oven to 160°C (approximately 325°F).
Peel the carrots, and onions and coarsely chop along with the celery. Rinse the boiled beef, pat dry, season with salt and pepper and sear in a roasting pan in 2 tablespoons of hot oil. Remove from the roasting pan. Add the vegetables to the drippings and saute until brown. Deglaze with the red wine, then reduce by half. Add the remaining wine and a little broth. The meat should be covered about halfway with liquid. Add the bay leaf, cloves, peppercorns, juniper, and thyme, cover and place in the oven to stew for about 2 hours. Baste the meat from time to time and add broth as needed.
Meanwhile, rinse the potatoes and cook in boiling salted water until tender, about 30 minutes.
Trim the mushrooms and cut in half or quarters, depending on the size. Peel and halve the onion and cut into strips. Sauté together with the mushrooms in the remaining oil for 2-3 minutes. Remove from the heat, season with salt and pepper and set aside.
Drain and peel the potatoes and mash with the butter and season with salt and nutmeg.
Remove the meat from the roasting pan and let it rest, wrapped in aluminum foil. Strain the sauce through a sieve and press the vegetables slightly. Simmer the pan juices and whisk in the cold butter at the end. Season with salt and pepper.
Cut the meat into slices and serve with some sauce, mushrooms and potatoes on plates. Garnish with parsley and pour the sauce into a gravy boat to serve alongside the meat.
