Shredded Beef on Kumara toast with Goodies
This recipe is a favourite at our house. Its easy to prepare and a great example of a tasty wholefood meal that will nourish and satisfy.
If you haven't got a slow cooker I would strongly suggest putting on your list of things to invest in.
4 garlic cloves
1 bolar or topside beef roast
2 cups bone broth
2 TBS apple cider vinegar
Herbs spices of choice depending on flavour your going for - great with mexican spices or I add 1 TBS tomato paste and 2 TBS horseradish mustard
Slice onions and garlic
Heat ghee, on medium high, in a frying pan. Place bolar or topside roast in the pan and brown on all sides. This takes about 2mins on each side. Transfer beef to slow cooker.
Turn to low heat and saute onions and garlic till translucent. Stir in broth and scrap up any brown bits left from the roast. Transfer to the slow cooker with the beef and apple cider vinegar. At this point you can add whatever herbs and spices you want. I often throw a TBS tomato paste and 2 TBS horseradish mustard into the slow cooker at this point.
Cook on high for 5 hours or low for 8-10. This is perfect for dinner if you can remember to throw everything in the morning before you head off for the day.
Removed roast from slow cooker and place in bowl or on a plate. Shred the meat with a fork - It should fall apart. Pour some of the sauce over the shredded beef. Sprinkle with Himalayan sea salt, pepper and a pinch of chili.
2 cups, washed, loosely packed stemmed fresh herbs- basil, coriander, parsley, spinach - your choice
1/2 cup walnuts or almonds or mix of sunflower/pumpkin seeds
1-2 cloves fresh garlic cloves
1/4 to 1/2 cup organic extra virgin olive oil, as needed
1 TBS seaweed - I use karengo or wakame in dried form
Pinch of sea salt and pepper
Instructions: Combine the fresh herbs/greens, seaweed, nuts or seeds and garlic in a food processor it turns into a coarse meal. Slowly drizzle in the extra virgin olive oil as you pulse the processor on and off. Process until it becomes a smooth, light paste.
Add enough olive oil to keep it moist and spreadable. Season with sea salt and pepper to taste.
Cover and store chilled for at least an hour develop the flavours. I add a thin layer of olive oil over the top to help keep it bright green.
Makes roughly a cup.
The most super easy cheapest gluten free bread ever. Get creative with your toppings!
Slice Kumara into 1/2cm pieces length ways. Pop in the toaster. Mine is set on 4.5mins so I put it down 3 times for kumara toast perfection. Soft on the inside, slightly crispy on the outside.
Place kumara toast on plate (Betacarotene, complex carbohydrate)
Top with shredded beef (Protein, iron and B12)
Dollop generous amount of pesto (Antioxidants, Nutrient rich - source of iodine, zinc, magnesium to name a few)
Slice 1/4 avocado on the side (Good fats)
Sprinkle with goat/cows feta if you are ok with dairy. Not necessary but is yummy
Enjoy your well balanced wholefood nutrient rich meal