Chinese-Style Beef Hot Pot
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,137 mg | (28 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 500 grams Beef brisket
- 1 kilogram Beef
- 300 grams meat bone
- 1 onion
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 8 peppercorns
- 4 liters water
- 1 bunch carrots
- 3 Leeks
- 6 stalks Celery
- 4 marrow bone
- 6 slices Baguette
Preparation steps
1.
Rinse meat and bones with cold water. Halve onion and brown cut surfaces in a large pot. Add meat, bones, herbs and water to pot, season with salt and pepper and bring to a boil over low heat, skimming off foam as necessary. Reduce heat to low, cover and simmer 3 hours. Rinse and peel carrot. Rinse leeks and celery. Cut vegetables into small pieces. Add vegetables and marrow bone to the pot 30 minutes before end of cooking.
2.
Remove meat from pot and slice. Strain broth into bowls and serve with sliced meat and vegetables. Serve with toasted white bread. If desired, remove marrow from bone, season with salt and pepper and spread on bread, or stir marrow into broth to thicken.
