roast beef with vegetable sauce
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 55.6 μg | (93 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 12.2 μg | (407 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,170 mg | (54 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- 2 onions
- 2 garlic cloves
- 1 kilogram Beef from the hip (Flower)
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 8 peppercorns
- ½ l dry Red wine
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 200 grams Whipped cream
- 1 Tbsp sauce thickener
- 400 grams small carrots
- 500 grams small Sweet potato
- 40 grams butter
- chopped parsley (for garnish)
- rosemary (for garnish)
Preparation steps
Clean, rinse and chop the soup vegetables. Peel and finely chop the onions and garlic.
Place the beef, soup vegetables, onions, garlic, bay leaf, rosemary, thyme and peppercorns in a freezer bag, pour in the red wine, close tightly and marinate 1-2 days in the refrigerator, turning the bag from time to time.
Preheat the oven to 160°C (approximately 325°F) convection. Remove the meat from the marinade, pat dry and rub with salt and pepper. Heat the oil in a Dutch oven. Saute the meat until browned. Strain the marinade. Add the vegetable mixture to the meat. Deglaze with half of the red wine. Cover and braise until the meat is tender, about 3 hours, turning occasionally and basting with the cooking liquid.
Peel and rinse the carrots and potatoes. Cook the potatoes in a pot of boiling salted water until knife-tender, about 25 minutes. Drain well. Cook the carrots in a pot of boiling salted water until al dente, drain, rinse and drain.
Stir together the cornstarch and a little water. Remove the meat form the pan and keep warm. Strain the sauce through a fine-meshed sieve into a saucepan, add the cream and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is lightly thickened, about 1 minute.Season with salt and pepper.
To serve, toss the carrots and potatoes in a pan of hot butter until piping hot, season with salt and pepper. Slice the meat, serve with the vegetables and garnish with parsley and rosemary. Serve the sauce on the side.