Braised Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,282 mg | (32 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 carrots
- 1 Parsnip
- 150 grams Celery root
- 6 shallots
- 2 garlic cloves
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (such as shoulder or leg)
- salt
- freshly ground peppers
- vegetable oil (for cooking)
- 1 Tbsp Tomato paste
- 250 milliliters Red wine
- 500 milliliters Beef broth
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
Preparation steps
Peel carrots, parsnip and celery, cut into pieces. Peel shallots and cut inot pieces. Peel and halve garlic cloves.
Season meat with salt and pepper. Heat approximately 2 tablespoons of oil in a roasting pan and brown meat on all sides. Remove from the pan.
Saute vegetables in the pan for 2-3 minutes. Add tomato paste and saute briefly, deglaze pan with a little red wine. Simmer down and add a little more wine. Add broth and bring to a boil, add bay leaf and return meat to the pan. Cover and braise in preheated oven at 180°C (approximatley 350°F) for about 2.5 hours. Turn meat approximately every 30 minutes and add more broth as needed.
After about 2 hours, add juniper berries and peppercorns to the pan.
Remove roasting pan from the oven, take out meat and wrap in foil, let rest.
Strain sauce through a fine sieve into a small saucepan. Simmer down a little, if desired. Season with salt and pepper.
Uncover meat and add all resulting meat juice to the sauce (simmer down, if desired). Slice roast.
Arrange meat on plates and drizzle with sauce. Serve.
