Roast Beef with Red Wine Sauce

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Roast Beef with Red Wine Sauce
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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)
Calorie419 cal.(20 %)
Protein43 g(44 %)
Fat18 g(16 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.7 mg(14 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.4 mg(162 %)
Vitamin B₆0.7 mg(50 %)
Folate29 μg(10 %)
Pantothenic acid1.5 mg(25 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C19 mg(20 %)
Potassium1,139 mg(28 %)
Calcium80 mg(8 %)
Magnesium55 mg(18 %)
Iron7.2 mg(48 %)
Iodine13 μg(7 %)
Zinc11 mg(138 %)
Saturated fatty acids9.3 g
Uric acid244 mg
Cholesterol134 mg
Complete sugar4 g

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
How healthy are the main ingredients?
shallotthymegarlic clovesalt

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.

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