Roast Beef with Spiced Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,389 mg | (35 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 200 grams Celery root
- 200 grams Leeks
- 1 kilogram Beef (such as from the leg)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 600 milliliters Beef broth
- 1 bay leaf
- 2 cloves
- ½ tsp Juniper berries
- 1 tsp peppercorns
- 40 grams Gingerbread sauce
Preparation steps
Peel and rinse the onions, carrots and celery and cut into large pieces. Cut the leeks lengthwise, rinse off thoroughly and cut into wide rings. Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a large pot or roaster pan. Brown the meat in oil on all sides, then remove. Cook the vegetables in gravy, stir in the tomato paste and deglaze with the red wine and the broth. Add the meat back to the pan. Add the bay leaf, cloves, juniper berries and peppercorns, cover and braise over medium heat about 1.5 hours.
Remove the meat. Pour the sauce and through a sieve into another pot. Crumble the gingerbread into the sauce and let simmer for about 8 minutes.
Cut the roast into slices and arrange on plates. Add the vegetables to the sauce, season with salt and pepper and serve with the roast on the plates.
Serve as desired with bacon beans and potatoes.
