Roast Beef Shoulder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the beef
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Beef shoulder
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- 250 milliliters Red wine
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- For the garnish
- 1 Star anise
- ½ tsp Coriander
- ½ tsp fennel seeds
- Sea salt
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Peel onions and carrots. Rinse celery. Dice onions, carrots and celery into equal cubes, about 1 cm (approximately 1/3 inch).
Season meat with salt and pepper. Heat approximately 2 tablespoons oil in a hot pan and brown meat on all sides. Remove from pan and set aside. Deglaze pan with broth and set aside.
Heat approximately 2 tablespoons oil in a roasting pan and cook vegetables until golden brown, about 5-10 minutes. Stir in tomato paste and cook briefly. Deglaze with broth from the pan. Place meat in roasting pan, add enough red wine to cover a third of the meat and bake on the middle shelf for about 2 1/2 hours. Rotate meat approximately every 30 minutes and baste with broth as needed.
After about 2 hours of cooking time, add bay leaf, juniper berries and peppercorns to sauce.
Remove seeds from anise. Combine seeds with coriander and fennel with a mortar. Roast spices in a dry pan until fragrant. Remove from pan.
Remove roasting pan from oven. Lift out meat, wrap in foil and let rest. Strain pan sauce through a fine sieve into a small saucepan. Boil to thicken if desired. Season with salt and pepper.
Remove foil from meat, slice and drizzle with sauce.
Plate meat, garnish with spices and sea salt and serve.
