Braised Roast Beef with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 2,016 mg | (50 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the roast
- 2 onions
- 3 shallots
- 200 milliliters Red wine vinegar
- 1 tsp peppercorns
- 2 bay leaves
- 800 grams Roast beef (such as shoulder, neck)
- 3 carrots
- ¼ Celery root
- 4 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- salt
- sugar
- For the red cabbage
- 1 Red cabbage (1,2 kg)
- 1 onion
- 2 Tbsps butter
- 250 milliliters Apple juice
- 1 Tbsp sugar
- 3 Juniper berries
- 2 cloves
- 1 bay leaf
- salt
- freshly ground peppers
- 3 Tbsps balsamic vinegar
- 2 Tbsps red Red currant jelly
Preparation steps
For the roast: peel onions and shallots and cut into large pieces. Combine with vinegar, peppercorns and bay leaves, bring to a boil and cool. Pour into a very large freezer bag. Rinse meat and pat dry. Place in a freezer bag and seal well. Refrigerate for 2 days.
Peel and rinse carrots and celery, cut into chunks. Heat oil in a large roasting pan. Remove roast from the marinade and pat dry. Sear in hot oil on all sides. Add vegetables and tomato paste to the pan, saute briefly. Deglaze pan with marinade and season with a little salt and sugar. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Baste meat wtih cooking juices occasionally.
For the cabbage: remove outer leaves of the cabbage. Cut cabbage into quarters and remove stalk, cut cabbage into thin strips. Peel onion and chop finely. Heat butter in a large saucepan and saute onion until translucent. Add cabbage and saute briefly. Add apple juice and season with sugar, spices placed into a spice bag, salt and pepper. Simmer, covered, for about 25-30 minutes on medium heat.
At the end of cooking, season cabbage with vinegar, salt, pepper and red currant jelly to taste, remove spice bag. Arrange roast with vegetables on a platter. If desired, strain sauce through a sieve and thicken with some cornstarch dissolved in a little cold water, simmer briefly. Drizzle roast with the sauce and serve accompanied by red cabbage.
If desired, serve with potato dumplings.
