Marinated Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 12.1 μg | (403 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the beef
- 1 ½ kilograms Beef
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 peppercorns
- 1 Juniper berries
- For the sauce
- 40 grams clarified butter
- 250 milliliters Beef broth (prepared)
- 2 Tbsps Tomato paste
- 2 slices Black bread
- salt
- peppers
- sugar
- 125 grams acid Whipped cream
Preparation steps
For the beef: Rinse beef and pat dry.
For the marinade: Peel onions. Rinse, peel and chop coarsely soup vegetables. Combine onions, soup vegetables, 1.5 liters (approximately 6 cups) of water, red wine, vinegar and spices in a pot. Bring to a boil and let cool. Place beef in a large freezer bag and pour in cooled marinade. Marinate in the refrigerator 2-3 days.
For the sauce: Remove beef from marinade and pat dry. Heat butter in a pan and sear beef on all sides. Deglaze with broth and 250 ml (approximately 1 cup) of marinade. Add tomato paste and crumbled rye bread and simmer over medium heat for 2 hours. Remove beef and let rest in foil for 10 minutes. Strain sauce through a sieve, season with salt, pepper and sugar. Stir in sour cream and bring to a boil.
Slice beef and serve drizzled with sauce.
