Roast Beef with Mashed Potatoes, Shallot Sauce and Buttered Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,122 cal. | (53 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 46 mg | (383 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 3,837 mg | (96 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 19.7 mg | (246 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 603 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 500 grams shallots
- 1 ⅗ kilograms Roast beef (from the leg)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 500 milliliters dry Red wine
- 500 milliliters Beef broth (Instant)
- 1 ⅕ kilograms starchy potatoes
- 1 small, peeled Savoy cabbage (600 g)
- 3 Tbsps butter
- Nutmeg
- 400 milliliters milk
- 2 tsps cornstarch
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel and halve the shallots. Season the meat with salt and pepper. Heat the clarified butter in a roasting pan, sear the meat all around. Add the shallots and sauté briefly. Pour in the wine and broth and cook 2 hours.
Peel and quarter the potatoes and cook in a pot of boiling salted water until knife-tender. Rinse the cabbage, cut out the hard core and cut the cabbage into strips. Heat 1 tablespoon butter in a skillet and saute the cabbage strips briefly. Add 2-3 tablespoons of water, season with salt, pepper and nutmeg, cover and simmer until tender, about 15 minutes. Heat milk and remaining butter in a saucepan. Drain the potatoes and press through a potato ricer into the milk mixture and stir until smooth. Season with salt, pepper and nutmeg. Lift the roast from the pan and slice. Pour the pan juices into a saucepan, season with salt and pepper and bring to a boil. In a small bowl, stir the cornstarch into a little cold water and stir it into the saucepan. Cook, stirring until the sauce is lightly thickened, about 1 minute. Serve the roast with the sauce, mashed potatoes and the savoy cabbage.
