Roast Beef with Pear and Plum Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 800 grams Roast beef (such as from the shoulder)
- 2 onions
- 150 grams Celery root
- 150 milliliters Wine vinegar
- 1 bay leaf
- 2 cloves
- 3 Juniper berries
- 3 peppercorns
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- ¼ l Beef broth
- 4 Pear
- 250 grams Plum
- 3 Tbsps Red wine
- 1 Tbsp cornstarch
- freshly ground peppers
- 1 pinch sugar
- parsley (for garnish)
Preparation steps
Rinse beef, pat dry and place in a large bowl. Peel onion and celery and dice. Boil vinegar in a pot with 0.5 liters (approximately 16 ounces) of water. Add onion, celery and seasoning ingredients to the pot, let cool and pour over beef. Cover and let sit overnight in the refrigerator. Keep turning beef occasionally.
Remove beef from the marinade, pat dry and season with salt and pepper. Heat clarified butter in a large roasting pan and fry beef on all sides. Remove celery and onions from marinade and add to the roasting pan. Add 1/4 liter (approximately 8 ounces) marinade and 1/8 of broth to the roasting pan and simmer gently for 1.5-2 hours over low heat. Pour remaining broth over beef occasionally during the cooking time. Peel pears, cut in half, remove seeds and cut into wedges. Rinse plums, cut in half, remove pits. Add pears and plums at the end of the cooking time and braise for about 10 minutes. Remove beef and fruit from the roasting pan. Add red wine to the roasting pan, pass broth through a sieve, boil down and add cornstarch and a little cold water to thicken sauce. Season with salt, pepper and sugar.
To serve, cut beef into slices and serve with the sauce and fruit.
