Tuscan-style Braised Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 94.2 μg | (157 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,450 mg | (61 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 ½ kilograms Sirloin steak (or brisket of beef, with some fat)
- 4 Tbsps olive oil
- 2 carrots
- 1 large onion
- 2 garlic cloves
- 2 Celery
- 10 Juniper berries
- 3 Beefsteak tomato
- 20 peppercorns
- bay leaves
- 100 grams Prosciutto
- 1 l dry white wine
- 1 l Beef broth
- 50 grams butter
- salt
Preparation steps
Rinse the vegetables. Peel the carrots, garlic and onion. Blanch the tomatoes in boiling hot water and peel. Cut all into small cubes. Dice prosciutto very finely. Heat olive oil in a large oven-proof saucepan and brown the meat on all sides, then remove and set aside.
Add the vegetables with the spices and the prosciutto and cook until the vegetables are tender, then add the meat, pour in wine and cook until reduced about 1/5. Season with salt and wine.
Bring to a boil, put in a preheated oven at 120°C (approximately 250°F) and simmer until the meat is very tender, about 3 hours. Test doness with a meat probe at 30-60 minutes.
At the end of the cooking time, the bulk of the liquid should be evaporated.
Remove meat, stir the butter into vegetables and wine and season sauce to taste.
Cut the meat into thin slices and serve with the sauce.
