Young Beef Roast with Artichokes
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.9 g | (220 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 51.5 mg | (429 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 456 μg | (152 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 3,453 mg | (86 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 974 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 42 ozs Veal (e. g leg or shoulder)
- 2 Tbsps vegetable oil
- ⅞ cup dry white wine
- 2 sticks Celery (finely chopped)
- 1 onion (finely chopped)
- 8 small Artichoke (hard outer leaves removed, stalk cut to 3-4 cm and peeled, fuzzy choke removed, halved)
- 1 ½ cups Veal stock
- 1 lemon (strips of zest, juice)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
2.
Rub salt and ground black pepper into the meat. Heat the oil in a roasting tin and fry the meat until brown all over. Pour on the wine and remove from the heat.
3.
Arrange the vegetables around the meat. Season with salt and ground black pepper and roast in the oven for approx. 1.5 hours. Baste at intervals with the pan juice and maintain the level of liquid by adding a little stock from time to time.
4.
Remove the roasting tin from the oven and season the sauce with a little lemon juice, salt and pepper. Slice the meat, garnish with strips of lemon zest and serve with the vegetables in the roasting tin.
