Braised Brisket with Potatoes, Spinach and Stuffed Tomatoes

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Braised Brisket with Potatoes, Spinach and Stuffed Tomatoes
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
2015
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,015 kcal(96 %)
Protein100.69 g(103 %)
Fat157.92 g(136 %)
Carbohydrates45.65 g(30 %)
Sugar added0 g(0 %)
Roughage8.56 g(29 %)
Vitamin A1,861.81 mg(232,726 %)
Vitamin D0.75 μg(4 %)
Vitamin E4.54 mg(38 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂1.03 mg(94 %)
Niacin30.59 mg(255 %)
Vitamin B₆1.49 mg(106 %)
Folate327.91 μg(109 %)
Pantothenic acid1.45 mg(24 %)
Biotin6.72 μg(15 %)
Vitamin B₁₂7.9 μg(263 %)
Vitamin C89.8 mg(95 %)
Potassium2,694.9 mg(67 %)
Calcium327.03 mg(33 %)
Magnesium221.98 mg(74 %)
Iron15.55 mg(104 %)
Iodine7.31 μg(4 %)
Zinc22.06 mg(276 %)
Saturated fatty acids30.27 g
Cholesterol368.21 mg

Ingredients

for
4
Ingredients
1 ⅕ kilograms Beef brisket (with bone)
400 grams marrow bone (cut into 1 cm thin slices)
2 bunches chopped Soup vegetables
1 coarsely chopped onion
1 bay leaf
1 teaspoon peppercorns
2 teaspoons grated Lemon peel
salt
freshly ground pepper
500 grams Spinach
1 finely diced shallot
2 tablespoons butter
100 milliliters Whipped cream
Nutmeg
4 medium-sized potatoes
4 small tomatoes
1 bunch coarsely chopped Chives
6 tablespoons soft butter
1 tablespoon instant powdered Vegetable broth (with vegetables)
2 tablespoons finely chopped parsley
1 tablespoon coarse Sea salt
How healthy are the main ingredients?
SpinachWhipped creamChivesparsleyonionsalt

Preparation steps

1.

For the brisket: Season the brisket with salt and pepper to taste. Place in a large pot along with the soup vegetables, onion, bay leaf, peppercorns and lemon zest. Cover with water. Bring to a boil and reduce to low heat. Simmer for 2.5 hours. During the last half hour, stir in the marrow bones.

2.

For the spinach: Rinse the spinach, squeeze out moisture and chop. Heat the butter in a skillet. Add the shallot and cook until translucent. Stir in the spinach and cook until wilted. Add the cream and season with salt, pepper and nutmeg to taste. Simmer until the spinach is cooked.

3.

For the potatoes: Cook the potatoes and scoop the flesh from half the potatoes. 

4.

In a bowl, stir potato flesh with the butter and instant vegetable stock until thoroughly combined. Put the mixture in a piping bag and pipe on top of the remaining potato halves.

5.

For the stuffed tomatoes: Slice the tops off the tomatoes. 

6.

 In a pot, heat the melted butter with the chives (reserve some chives for garnish). Season with salt and pepper to taste. Puree the mixture and allow to cool. Pipe the chive mixture on top of the tomatoes. 

7.

For serving: In a bowl, stir the parsley with the salt. Sprinkle into the beef mixture.

8.

Remove the meat from the broth and cut into slices. Serve with the potatoes, tomatoes, and spinach. Sprinkle with the chives.