Roast Beef Shoulder

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Roast Beef Shoulder
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
552
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie552 cal.(26 %)
Protein62 g(63 %)
Fat26 g(22 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E8.4 mg(70 %)
Vitamin K25 μg(42 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin27.6 mg(230 %)
Vitamin B₆0.8 mg(57 %)
Folate51 μg(17 %)
Pantothenic acid2.3 mg(38 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂15 μg(500 %)
Vitamin C8 mg(8 %)
Potassium1,379 mg(34 %)
Calcium60 mg(6 %)
Magnesium79 mg(26 %)
Iron7.9 mg(53 %)
Iodine10 μg(5 %)
Zinc16 mg(200 %)
Saturated fatty acids7.9 g
Uric acid359 mg
Cholesterol171 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
Tomato pasteonioncarrotsaltJuniper berries

Preparation steps

1.

Preheat the oven to 160°C (approximately 320°F). 

2.

Peel onions and carrots. Rinse celery. Dice onions, carrots and celery into equal cubes, about 1 cm (approximately 1/3 inch).

3.

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. 

4.

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.

5.

After about 2 hours of cooking time, add bay leaf, juniper berries and peppercorns to sauce.

6.

Remove seeds from anise. Combine seeds with coriander and fennel with a mortar. Roast spices in a dry pan until fragrant. Remove from pan.

7.

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.

8.

Remove foil from meat, slice and drizzle with sauce. 

9.

Plate meat, garnish with spices and sea salt and serve.

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