Beef Stock
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 700 grams mixed Beef
- 2 marrow bone
- 1 ½ liters cold water
- 1 carrot
- 1 pc Celery
- 1 Parsnip
- 5 peppercorns
- 1 sm stalk Leeks
- 2 bay leaves
- 1 sprig thyme
- 1 onion
- salt
- peppers
Preparation steps
1.
Add the beef and the bones to a tall saucepan. Cover with the cold water. Slowly bring to a boil, and skim the foam that rises.
2.
Rinse, peel, and coarsely chop the carrots and celery root.. Add the vegetables and peppercorns to the bone mixture. Have the leek and tie together with the bay leaves and thyme and add as well.
3.
Peel and halve the onion. Sauté the cut surafces on a griddle or pan. Add to broth, season with salt, and cover. Simmer for approximately 2- 21/2 hours.
4.
Remove the meat from the stock. Line a strainer with a kitchen towel, and strain the broth. Season to taste.
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