Roast Beef with Red Wine Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
419
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ⅕ kilograms Beef shoulder
- 800 grams shallots
- 3 Tbsps clarified butter
- ½ l Red wine
- 4 garlic cloves
- ¾ l Beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- salt
- peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
Peel and halve the shallots. Rinse the meat, pat dry and sprinkle with salt. Heat the clarified butter in a large roasting pan and brown the meat on all sides. Peel and slice the garlic and add to the roasting pan along with the shallots. Add the red wine, bay leaves and thyme to the roasting pan along with the broth.
Roast 2-2 1/2 hours, gradually adding the remaining wine.
2.
Remove the bay leaf. Season the meat with salt and pepper, slice and serve with the pan juices.
