Roast Beef with Mustard Crust and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 15.1 μg | (503 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,694 mg | (67 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the roast
- 4 carrots
- 2 Parsnips
- 2 onions
- 4 Tomatoes
- 1 ⅕ kilograms Roast beef (such as Shoulder)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 150 milliliters Red wine
- 250 milliliters Beef broth
- 1 bay leaf
- 2 Tbsps Dijon mustard
- 1 Tbsp Sour cream
- 1 egg yolk
- white peppers
- For the potatoes
- 750 grams waxy potatoes
- 2 Tbsps clarified butter
- salt
- peppers
- 2 generous pinches ground Caraway
Preparation steps
For the roast: peel carrots, parsnips and onions. Chop everything coarsely. Rinse tomatoes, remove stalks and cut into pieces.
Rinse and pat dry meat. Season with salt and pepper, tie with a kitchen string. Heat butter in a roasting pan and brown meat on all sides. Remove from the pan and saute vegetables (except tomatoes) in the same pan briefly. Deglaze pan with wine and add broth, bay leaf and tomatoes. Return meat to the pan.
Whisk mustard with sour cream and egg yolk and season with pepper. Spread mixture on meat. Roast in preheated oven at 160°C (approximately 325°F) for about 2 hours and 30 minutes, add water as needed to the pan.
For the potatoes: peel potatoes and cut into bite-sized pieces. Heat clarified butter in a pan and cook potatoes until golden brown, turning. Season with salt, pepper and cumin powder.
Remove pan from the oven. Remove meat and strain sauce, season to taste and thicken with cornstarch, if desired. Arrange meat and pototoes on plates and drizzle with sauce. Serve.
