Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,615 mg | (40 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (such as shoulder or leg)
- salt
- peppers
- 2 Tbsps vegetable oil (for cooking)
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- 500 milliliters Red wine
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
Preparation steps
Peel onions, carrots and celery and cut into equal cubes (about 1 cm) (approximately 1/2 inch).
Season meat with salt and pepper. Heat approximately 2 tablespoons of oil in a pan and brown meat on all sides. Remove from the pan. Deglaze pan with broth and set aside.
Heat approximately 2 tablespoons of oil in a roasting pan and saute vegetables for about 5-10 minutes or until golden brown.
Add tomato puree and saute briefly, deglaze with the broth from the meat pan.
Return meat to the pan and add enough red wine so that meat is covered with liquid up to 1/3. Roast in preheated oven at 160°C (approximately 325°F) for about 2.5 hours.
Turn meat over every 30 minutes and add more wine to the pan as needed.
Add bay leaf, juniper berries and peppercorns to the pan after 2 hours of roasting.
Check meat for doneness with a fork.
Remove roasting pan from the oven, remove meat from the sauce and wrap into foil, let rest. Strain sauce through a fine sieve into a small saucepan. Simmer down a little bit and season with salt and pepper.
Unfold meat and add all meat juices to the sauce. Slice meat and arrange on plates.
Drizzle meat with sauce and serve.
