Braised Beef with Red Wine and Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 65.5 μg | (109 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 15.2 μg | (507 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 2,696 mg | (67 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the braised beef
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (from the hip)
- salt
- peppers
- vegetable oil (to fry)
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- 250 milliliters dry Red wine
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- For the vegetables
- 600 grams small carrots (with the green)
- 2 small Kohlrabi
- 4 shallots
- 40 grams butter
- 150 milliliters Whipped cream
- 2 Tbsps dark sauce thickener
- parsley (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Peel the onions, carrots and celery and cut them into equal cubes (about 1 cm) (approximately 1/4 inch).
Season the meat with salt and pepper. Add approximately 2 tablespoons of oil in a hot pan and brown the meat on all sides. Remove from the pan and place on a plate. Deglaze with the gravy and the beef broth. Put aside.
Add approximately 2 tablespoons of oil in a hot roasting pan and cook the vegetables until golden brown for 5-10 minutes. Stir in the tomato paste and cook briefly, then deglaze (from the pan) with the broth. Pour in as much red wine to be about a third of the liquid the meat is in. Place in the oven (middle shelf) and let cook for about 2.5 hours. Rotate the meat approximately every 30 minutes and pour in more broth as needed.
After about 2 hours, add the bay leaf, juniper and pepper into the sauce.
For the vegetables, peel the carrots and kohlrabi. Leave some greens on the carrots. Cut the turnip into sticks. Cook the carrots and kohlrabi in salted boiling water until al dente. Drain, rinse in cold water and drain again. Peel the shallots, cut into slices, brown in 1 tablespoon of hot butter, remove and keep warm.
Remove the meat and keep warm. Pour the cream into the sauce and boil again. Then mix with the gravy. Season with salt and pepper.
To serve, cook the carrots and kohlrabi into the remaining hot butter and season with salt and pepper. Cut the meat and serve with the sauce and the vegetables. Serve garnished with parsley.
