Roast Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,486 mg | (37 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 2 onions
- 400 grams Celery root
- 400 grams carrots
- 1 ⅕ kilograms Roast beef (shoulder roast)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 500 milliliters Red wine
- 350 milliliters Beef broth
- 1 bay leaf
- ½ tsp Juniper berries
- 2 cloves
- 1 tsp peppercorns
- 3 Tbsps butter
- fresh bay leaves (for garnish)
Preparation steps
Rinse leeks and cut in half. Peel and chop onions. Peel carrots and chop half, julienne other half. Rinse celery and chop half, julienne other half.
Preheat the oven to 160°C (approximately 325°F).
Rinse beef and pat dry. Season with salt and pepper. Heat oil in a pan and sear beef on all sides. Remove and set aside. Brown chopped vegetables in drippings. Add tomato puree and leeks, sauté briefly and deglaze with half the red wine. Reduce and add remaining wine. Reduce and add some broth. Add bay leaf, juniper, cloves and pepper. Return beef to pan and add remaining broth. Cover and place in a cold oven. Preheat oven to 180°C (approximately 350°F) and roast for about 2 hours.
Meanwhile, sauté julienne vegetables in 1 tablespoon hot butter until tender. Add a bit of water and cook for 2-3 minutes. Season with salt.
Remove beef from pan, wrap in foil and let rest. Pour drippings into a pan and reduce over low heat. Remove from heat and stir in remaining cold butter. Season with salt and pepper.
Slice beef and arrange on a plate. Drizzle with some sauce and serve with julienned vegetables and bay leaves.
Serve, as desired, with potato dumplings.
