Braised Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,078 mg | (52 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (from the rib)
- 1 onion
- 2 Fennel
- 4 stalks Celery
- 4 scallions
- 12 shallots
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 bay leaf
- 750 milliliters strong Red wine
- 500 milliliters Beef broth
- 4 Tbsps freshly chopped parsley
- freshly grated Horseradish (to taste)
Preparation steps
Rinse meat, pat dry and tie, if desired, with kitchen string into a shape. Peel onion and chop finely. Rinse fennels and quarter, remove stalks. Rinse and dry celery, halve lengthwise and cut into large pieces. Rinse and dry scallions, halve lengthwise. Peel shallots.
Heat oil in a large roasting pan and sear meat on all sides. Remove from the pan. Saute onion in the same pan for a few minutes, add bay leaf and return meat to the pan. Arrange prepared vegetables around meat and add wine and broth to the pan. Braise, covered, in preheated oven at 180°C (approximately 350°F) for about 1 hour. Uncover and braise for 45 minutes more.
Take out meat from the oven, remove kitchen string and wrap meat into aluminum foil. Remove vegetables from the pan and keep warm. Strain sauce into another pan and simmer for about 15 minutes, season with salt and pepper. Arrange sliced meat and vegetables on plates and drizzle with sauce. Sprinkle with parsley.
If desired, serve with grated horseradish.
