Marrow Casserole
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
714
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,955 mg | (49 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Beef brisket
- 2 slices marrow bone
- 400 grams potatoes
- 4 carrots
- 2 onions
- 2 Parsnips
- ½ Celery root
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 1 l Beef broth (prepared)
- 2 Tbsps parsley
- 1 tsp Caraway
- salt
- peppers
Preparation steps
1.
Rinse brisket and cut into equal sized cubes. Remove marrow from the bones and slice. Peel and dice potatoes, celery and onions. Slice carrots and parsnips. Rinse leek, cut off ends and slice into rings. Heat the oil in a large saucepan and fry brisket on all sides. Remove and keep warm.
2.
Put half of the bone marrow slices on the bottom of the pan. Layer brisket, potatoes and vegetables. Season each layer with salt, pepper and caraway seeds. Top with remaining marrow. Pour broth over it, cover, and bake in preheated 180°C (approximately 350°F) oven for about 1-1 1/2 hours. Garnish with parsley and serve.
