Czech Peppered Beef Roast
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 16.3 μg | (543 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,658 mg | (41 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅓ kilograms Roast beef
- 0.4 l dry Red wine
- 3 Tbsps Red wine vinegar
- 2 bay leaves
- 5 Juniper berries
- 1 tsp thyme
- 2 onions
- 100 grams Celery root
- 2 carrots
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 small Orange (sliced)
Preparation steps
1.
Combine red wine vinegar with 200 ml (approximately 3/4 cup) of water xxand bring to a boil once, refrigerate. Place meat with bay leaves, juniper berries and thyme in a tight container and pour red wine mixture over it. Refrigerate, covered, for 2 days.
2.
On the day of preparation, peel onions, celery and carrots and dice finely. Remove meat from marinade and pat dry. Season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides.
3.
Add prepared vegetables and orange slices o the pan, pour half of marinade and add spices. Bake in preheated oven at 200°C (approximately 400°F) for about 1/2 hours, basting repeatedly wit meat juices and remaining marinade. Remove from oven and season sauce again. Serve in a roasting pan.
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