Braised Beef with Vegetables and Horseradish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 973 cal. | (46 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,497 mg | (37 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 36.1 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the beef
- 1 kilogram Beef brisket
- 400 grams potatoes
- 1 size onion
- 3 carrots
- 1 bay leaf
- 1 tsp thyme
- 1 Tbsp peppercorns
- 1 tsp salt
- 2 liters water
- For the sauce
- 250 grams Whipped cream
- 80 grams fresh Horseradish
- salt
- peppers
- 1 sm jar lingonberry (jam)
- ½ bunch Basil
Preparation steps
Peel the onion, cut in half and saute in a dry frying pan, remove again. Peel carrots and slice into ridged circles. Sprinkle half of the carrot with the spices and return to the pan.
Rinse meat and pat dry. Place in a pan and cover with water. Slowly bring to a boil, skimming off any foam. Cover and cook on very low heat for 2 ½ hours. 30 minutes before end of cooking, peel potatoes and add to the pan.
Remove the meat from the pot and cut across the grain into slices. With a slotted spoon, remove vegetables from the broth and add to the meat. Add a little hot broth.
For the sauce: Peel and finely grate horseradish and simmer with half the cream. Season with salt and pepper and drizzle the lingonberry jam on top. Garnish with basil and serve with cranberries.
