Braised Beef with Mulled Wine Sauce

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Braised Beef with Mulled Wine Sauce
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
918
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie918 cal.(44 %)
Protein74 g(76 %)
Fat52 g(45 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.2 μg(1 %)
Vitamin E11.8 mg(98 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin32.8 mg(273 %)
Vitamin B₆1 mg(71 %)
Folate37 μg(12 %)
Pantothenic acid2.9 mg(48 %)
Biotin19 μg(42 %)
Vitamin B₁₂17.5 μg(583 %)
Vitamin C13 mg(14 %)
Potassium1,743 mg(44 %)
Calcium110 mg(11 %)
Magnesium106 mg(35 %)
Iron9.9 mg(66 %)
Iodine19 μg(10 %)
Zinc18.8 mg(235 %)
Saturated fatty acids19 g
Uric acid451 mg
Cholesterol236 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
Tomato pastesaltcarrotCelerygarlic clovecloves

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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