Braised Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,707 mg | (43 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 800 grams Roast beef
- ¾ l white wine
- 50 milliliters Cognac
- 1 tsp peppercorns
- ½ tsp Nutmeg
- ½ tsp cloves
- ½ tsp ginger
- 1 carrot
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 400 grams crushed Veal bone
- ¾ l Vegetable broth (from a jar)
- 4 cloves
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
- 2 bunches scallions
- 500 grams carrots
- 2 ½ Tbsps butter
- 1 tsp Pastry flour
- salt (pepper)
- 1 Tbsp sugar
Preparation steps
Combine peppercorns, nutmeg, clove, cognac and white wine in a large bowl. Add meat, cover and refrigerate for 24 hours. Peel one carrot, onion and garlic.Cut carrot and onion into pieces. Remove meat from marinade and pat dry. Heat oil in a frying pan and brown meat. Add veal bones and vegetables and saute together. Add marinade and broth. Add cloves and herbs. Simmer, covered, on medium heat for 2 hours. Rinse and dry scallions, cut into 5 cm (approximately 2 inch) long pieces. Cut some green scallions into rings and set aside. Peel other carrots and cut into quarters lengthwise.
Remove meat and cut against the grain into slices. Strain sauce through a sieve, return to pot and simmer for 10 minutes. Add 1 tablespoon of butter, flour and stir well. Add sliced meat and heat through. Season with salt and pepper.
Heat remaining butter in a large skillet, sauté carrots and sugar for 5 minutes, stirring. Add scallions, season with salt and pepper and simmer for 5 minutes. Place vegetables on a serving dish, top with meat and drizzle with sauce. Sprinkle with scallions. Serve.
