Roast Beef with Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 2,442 mg | (61 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the roast beef and sauce
- 1 ⅕ kilograms Roast beef
- 1 carrot
- 1 stalk Celery
- 1 onion
- 3 garlic cloves
- 1 bunch Basil
- 2 sprigs rosemary
- 4 Tomatoes
- 2 Tbsps butter
- 2 Tbsps olive oil
- 500 milliliters Red wine
- 125 milliliters Beef broth
- 2 cloves
- 1 Cinnamon stick
- 1 bay leaf
- 2 tsps honey
- 2 tsps cornstarch
Preparation steps
For the roast beef, rinse beef, pat dry and season with salt and pepper. Rinse carrots, trim and finely chop. Rinse celery, trim and finely dice. Peel onions and garlic and finely chop. Rinse basil and rosemary and finely chop leaves. Rinse tomatoes and dice. Heat butter and oil in a large roasting pan, sear meat on all sides in roasting pan and remove. Add prepared vegetables to the roasting pan and saute in oil. Add tomato, wine and broth and deglaze pan. Add cloves, cinnamon and bay leaf and season with salt and pepper. Place beef in roasting pan. Simmer for 3 hours covered at a very low temperature.
For the mashed potatoes, scrub potatoes thoroughly, peel and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
Remove roast from the roasting pan after 3 hours and keep in the oven at 100°C (approximately 200°F) to keep warm.
For the carrots, peel carrots and cut into long sticks. Melt butter in a saucepan and sauté carrots. Add 1 cup water and salt to the pan, cover and cook for about 10 minutes over low to medium heat.
For the sauce, pour roast beef cooking juices through a fine sieve and into a pot, let simmer and season with honey. If desired thicken sauce with a little water and cornstarch.
Drain cooked potatoes and let cool.
Mash potatoes, add milk, stir in butter and season with salt, pepper and nutmeg.
To serve, cut roast into slices. Arrange mashed potatoes on plates with the sauce and cover with roast beef slices.
Serve garnished with carrots and herbs.
