November 26, 2019 / Lyn Jones / 0 Comments
serves 4 use only Aust. organic meat, bone broth, tom paste and maple syrup
1kg beef chuck, diced
1L bone broth*
4 golden eschallots, sliced
6cl garlic, peeled
2 carrots and 2 parsnips – diced
1T tomato paste
50ml acv
2t maple syrup
60ml extra virgin olive oil
1.5T Celtic salt
1t cracked blk pepper
5 sprigs of thyme
heavy roasting pan.
Preheat oven to 170 degrees C. In a bowl, coat beef in half oil (30ml) and 1T salt.
Place a heavy based roasting tray on a mod heat on stove top.
Brown beef on all sides and remove from tray, setting aside to rest.
Add remaining oil to r.tray then add shallots and brown them gently.
Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.
Return beef to pan, fold in t/paste, syrup and allow to caramelise slightly. Add acv to pan and continue to cook for a few minutes until meat and vegies are coated in sticky glaze.
Add bone broth and simmer for 10-12 mins until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for 2 hours.
(* 5T Cherry Tree bone broth powder to 1L boiling water – allow to come to room temp)
May 26, 2018 / Lyn Jones / 0 Comments
This quick and easy Mexican rice, capsicum and healthy beef mince dish topped with sour cream and avocado is the perfect weeknight dinner.
serves 4
https://www.taste.com.au/recipes/one-pot-healthy-mexican-beef-mince/t9g4tl7b
INGREDIENTS
2 teaspoons extra virgin olive oil
1 red onion, halved, sliced
1 red capsicum, chopped
1 green capsicum, chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon ground cumin
500g lean beef mince
2 tablespoons no-added-salt tomato paste
1 cup salt-reduced beef stock
250g packet 2-minute brown and wild rice blend
Light sour cream, to serve
chopped avocado, to serve
Fresh coriander sprigs, to serve
Sliced red chilli, to serve
Lime halves, to serve
METHOD
1. Heat oil in large frying pan over medium-high heat. Add onion and capsicums. Cook, stirring occasionally, for 5 minutes or until starting to brown.
2. Add garlic, paprika, oregano and cumin. Cook, stirring, for 30 seconds or until fragrant.
Add mince. Cook, breaking up mince with a wooden spoon for 6 to 8 minutes or until browned.
3. Add tomato paste, stock and 1/2 cup water. Bring to a simmer. Stir in rice. Reduce heat to medium-low. Cook, uncovered, for 8 to 10 minutes or until liquid is absorbed.
4. Top with sour cream, avocado, coriander and chilli. Serve with lime wedges.