Irish Roast Beef
Healthy, because
Even smarter
Nutritional values
With plenty of protein, beef is not only well received by athletes, as we need this nutrient not only for muscle building but also for the formation of cells, messenger substances and antibodies. The meat also scores points with approx. 2.5 milligrams of iron per 100 grams of beef and thus covers a quarter of the daily requirement. We need this mineral for the formation of blood and an optimal oxygen transport in the body.
Leg of beef is one of the highest quality parts of beef, as it is low in connective tissue and very tender - perfect for a juicy roast. The leg of beef is divided into different parts: Upper and lower shell, rump, nut, roll and pastor's piece. In principle, all of them are suitable for roasting, but if in doubt, ask your local butcher for a recommendation. The
malt beer gives the roast a light sweetness, if you like it a bit harsher, you can fall back on Guinness Malta (alcohol-free Guinness). As a side dish you can serve a creamy mashed potatoes and red cabbage.
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 12.8 μg | (427 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 36 ozs Roast beef
- 2 carrots
- 2 onions
- 9 ozs Celery root
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 16 ozs Guinness (or other stout Irish beer)
- 4 bay leaves
- 4 cloves
Preparation steps
Rinse the meat and pat dry. Peel the carrots, onions and celery root and coarsely chop. Season the meat with salt and pepper and sear in a roasting pan on all sides in 2 tablespoons hot oil. Remove and sear the vegetables in the remaining oil. Deglaze with Guinness and return the meat to the pan.
Add the bay leaves and cloves, cover and simmer for about 2 hours, stirring occasionally and basting. Season to taste and serve with the pan juices.
