Italian Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,660 mg | (42 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roast beef
- 2 carrots
- 2 stalks Celery
- 1 onion
- 3 garlic cloves
- 1 bunch Basil
- 2 sprigs rosemary
- 4 Tomatoes
- 2 Tbsps butter
- 2 Tbsps olive oil
- ⅜ l Red wine
- ⅛ l Beef broth
- 2 cloves
- 1 Cinnamon stick
- 1 bay leaf
- 2 tsps honey
Preparation steps
Rinse beef, pat dry and season with salt and pepper. Peel carrots, trim and chop finely. Peel celery, trim and finely dice. Peel onions and garlic and chop finely. Finely chop basil leaves and rosemary leaves. Rinse tomatoes and dice. Heat butter and oil in a large roasting pan, sear meat on all sides, remove from pan. Add prepared vegetables to the roasting pan and saute briefly.
Add wine and broth to the roasting pan. Add cloves, cinnamon and bay leaf and season with salt and pepper. Place roast beef back into roasting pan on top of vegetables. Simmer over low temperature covered for 3 hours. Remove beef from the roasting pan and let rest on a board. Let sauce simmer and season to taste. Bind sauce with honey. Cut roast into slices and serve with the sauce, garnish with basil leaves.
