Braised Beef with Mulled Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 17.5 μg | (583 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,743 mg | (44 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 18.8 mg | (235 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 ⅖ kilograms Beef shoulder
- salt
- freshly ground peppers
- 2 carrots
- ¼ Celery
- 1 yellow onion
- 2 garlic cloves
- 30 grams clarified butter
- 1 Tbsp Tomato paste
- 500 milliliters dry, strong Red wine
- 1 l Beef stock
- 2 Cardamom
- 3 cloves
- 1 Cinnamon stick
- 1 Star anise
- 1 Vanilla bean
- 3 bay leaves
- 2 Tbsps Pastry flour
- 2 Tbsps soft butter
Preparation steps
Rinse meat, pat dry and season on all sides with salt and pepper. Rinse, peel and trim carrots, celery, onion and garlic and coarsely chop.
In a roasting pan, melt butter and brown meat on all sides. Remove meat and set aside. Add vegetables into roasting pan and fry for 4-5 minutes while stirring. Add tomato paste, briefly heat and deglaze with half of red wine. Leave to fully boil down, then deglaze pan with remaining wine and stock.
Place meat back into roasting pan and simmer with the lid closed over medium heat for 1 1 / 2 to 2 hours. Add spices and simmer for another hour.
Remove finished meat from sauce and keep warm. Strain sauce through a fine sieve into another pot, let boil and thicken with a little flour butter (flour and softened butter in a 1: 1 mixture). Arrange sliced meat on a plate and pour over gravy. Serve as desired with fresh noodles.
