Beef Shoulder with Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 259.2 μg | (432 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 2,217 mg | (55 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (shoulder)
- salt
- peppers
- 2 Tbsps vegetable oil
- 600 milliliters Beef broth
- 1 bay leaf
- 1 tsp Juniper berries
- 3 sprigs thyme
- 1 tsp peppercorns
- 4 Tbsps sweet Mustard
- 600 grams Brussels sprouts
- 4 Tbsps Crème fraiche
- 1 Tbsp Red currant jelly
Preparation steps
Peel onions, carrots and celery, cut into cubes. Rinse meat, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan and saute vegetables until golden brown in the same pan. Deglaze pan with broth. return meat to the pan and add enough broth to cover meat about halfway. Cover and braise in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat every 30 minutes and add more broth as needed.
Add bay leaf, juniper berries, thyme and pepper to the pan after 2 hours and spread roast with 1-2 tablespoons of mustard.
To check if meat is cooked, insert a meat fork (it should pierce meat easily). Remove roasting pan from the oven, take out meat and wrap in foil.
Rinse brussel sprouts and score crosswise on the stalks. Cook in boiling salted water for about 8 minutes or until al dente.
Strain sauce through a fine sieve into a small saucepan. Add remaining mustard and simmer for a few minutes. Remove from heat, add crème fraîche and jelly. Season with salt and pepper.
Uncover meat and add all meat juices to the sauce. Cut meat into slices. Arrange meat on plates and drizzle with the sauce. Serve with brussel sprouts.
