Roast Beef and Polenta with Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 12.6 μg | (420 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,668 mg | (42 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the roast beef
- 4 shallots
- 2 garlic cloves
- 2 carrots
- 1 Parsnip
- 200 grams Celery
- 1 kilogram Roast beef (such as shoulder cut)
- Sea salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 400 milliliters Red wine (such as Barolo)
- 250 milliliters Beef broth
- 2 Tbsps balsamic vinegar
- 2 sprigs Sage
Preparation steps
For the roast beef: Preheat the oven to 150°C (approximately 300°F) on the convection setting.
Peel and trim the shallots, garlic, carrots, parsley root and celery and coarsely chop everything.
Rinse the meat, pat dry, season with salt and pepper and brown on all sides with 2 tablespoons hot oil in a roasting pan. Remove from the pan and saute the vegetables in the drippings and residual oil. Stir in the tomato paste and deglaze with a little red wine. Boil down the liquid, repeat the process again and pour in the remaining wine and some broth. Add the balsamic and return the meat to the pan.
Cover and braise in the preheated oven for 2-2 1/2 hours. Every 30 minutes or so turn the meat over and baste with the remaining broth. During the last 15 minutes add the sage leaves (reserving a few for garnish).
For the polenta: Boil about 800 ml (approximately 3 cups) of water and stir in the cornmeal. Cook for about 10 minutes over low heat, stirring occasionally. Add some additional water if needed. Stir in the parmesan and season with salt.
Remove the meat from the pan and let it rest wrapped in aluminum foil. Strain the liquid remaining in the pan, bring to a boil and reduce for the sauce (or thicken it with a little flour). Cut the meat into slices, place it in the sauce and season with salt and pepper.
To serve, arrange roast beef slices on top of polenta, drizzle with a little sauce and garnish with sage leaves.
