Braised Beef with Winter Mash

This braised beef receives a very special treatment, making it exceptionally delicious! I slow-cook the beef (Beter Leven 2 stars) for hours, resulting in tender and soft meat. From the leftover cooking liquid, I make a rich gravy. You'll also enjoy a mash packed with green, braised vegetables.

Beef braising steak (Beter Leven 2 stars), leek, French beans, spinach, rocket, potato, fresh parsley, rosemary, thyme, milk, Dijon mustard, homemade veal stock (contains celery), rapeseed oil, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the mash and braised beef in gravy loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the mash and braised beef in gravy covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy109,28 kcal

Protein7,14 g

Fat4,33 g

of which saturated1,17 g

Carbohydrates9,36 g

Dietary fibre1,93 g

Salt0,45 g

Average weight: 540 g