Braised Roast

0
Average: 0 (0 votes)
(0 votes)
Braised Roast
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
388
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie388 cal.(18 %)
Protein47 g(48 %)
Fat16 g(14 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K27.7 μg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin19.6 mg(163 %)
Vitamin B₆0.6 mg(43 %)
Folate65 μg(22 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C12 mg(13 %)
Potassium1,282 mg(32 %)
Calcium66 mg(7 %)
Magnesium69 mg(23 %)
Iron5.1 mg(34 %)
Iodine8 μg(4 %)
Zinc8.7 mg(109 %)
Saturated fatty acids4.6 g
Uric acid254 mg
Cholesterol98 mg
Complete sugar5 g

Ingredients

for
6
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
How healthy are the main ingredients?
Tomato pastecarrotParsnipshallotgarlic clovesalt

Preparation steps

1.
The oven 180 ° C convection preheat.
2.

Peel carrots, parsnip and celery, cut into pieces. Peel shallots and cut inot pieces. Peel and halve garlic cloves. 

3.

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.

4.

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.

5.

After about 2 hours, add juniper berries and peppercorns to the pan.

6.

Remove roasting pan from the oven, take out meat and wrap in foil, let rest. 

7.

Strain sauce through a fine sieve into a small saucepan. Simmer down a little, if desired. Season with salt and pepper.

8.

Uncover meat and add all resulting meat juice to the sauce (simmer down, if desired). Slice roast. 

9.

Arrange meat on plates and drizzle with sauce. Serve.