Sauerbraten By Rhenish Art

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Sauerbraten By Rhenish Art
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Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 3 h.
Ready in
Calories:
779
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie779 cal.(37 %)
Protein60 g(61 %)
Fat39 g(34 %)
Carbohydrates25 g(17 %)
Sugar added3 g(12 %)
Roughage7.4 g(25 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E10.9 mg(91 %)
Vitamin K40.5 μg(68 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.5 mg(213 %)
Vitamin B₆0.9 mg(64 %)
Folate81 μg(27 %)
Pantothenic acid2.3 mg(38 %)
Biotin13 μg(29 %)
Vitamin B₁₂12.4 μg(413 %)
Vitamin C43 mg(45 %)
Potassium1,588 mg(40 %)
Calcium132 mg(13 %)
Magnesium137 mg(46 %)
Iron8.6 mg(57 %)
Iodine21 μg(11 %)
Zinc14 mg(175 %)
Saturated fatty acids11.7 g
Uric acid365 mg
Cholesterol170 mg
Complete sugar21 g

Ingredients

for
4
Ingredients
1 kilogram Beef
500 milliliters dry Red wine
250 milliliters Red wine vinegar
2 cloves
2 bay leaves
8 white peppercorns
5 Juniper berries
organic lemons
1 bunch Soup vegetables
1 onion
100 grams Smoked bacon
2 Gingerbread
salt
4 Tbsps vegetable oil
2 Tbsps Red currant jelly
freshly ground pepper
50 grams raisins
30 grams Almond slivers
How healthy are the main ingredients?
BeefraisinsclovesJuniper berrieslemononion

Preparation steps

1.

Place the meat in a large freezer bag and place the bag in a large bowl. Add the red wine, vinegar, cloves, peppercorns, juniper berries and lemon peel to the bag with the meat. Tightly seal the bag and let the meat marinate in the refrigerator for 2-3 days, turning the bag from time to time. 

2.

Rinse the soup vegetables and chop. Peel the onion and dice. Cut the smoked bacon into small cubes. Crumble the gingerbread.

3.

Remove the meat from the marinade and pat dry. Rub with salt. Heat oil in a Dutch oven. Brown the meat on all sides and add the chopped soup vegetables, onion and bacon into the pan. Pour 500 ml (approximately 2 cups) of the marinade into the pan and add the gingerbread. Cover and simmer over medium heat for about 2 hours.

4.

Remove the meat from the pan and keep warm. Run the sauce through a sieve. Add the jelly to the sauce and season with salt and pepper. Add the raisins and almonds to the sauce and heat briefly. Cut the meat into slices and arrange together with the sauce.