Weekend Recipe: Grass-Fed Beef Bourguignon With Cauliflower Mash

This recipe is rich with goodness and flavor — and is comfort food at its best. The ingredients are simple: Quality grass-fed beef is married together with vegetables and a few glasses of full-bodied red wine. I’ve used carrot puree to thicken the Bourguignon sauce towards the end of cooking, which is a lovely way of thickening sauces without using refined white flours. Don’t overcook your cauliflower. Make sure to chop the ingredients finely before cooking and keep an eye on the cooking time. Blend it when hot, which will result in a creamy, white mash that tastes wonderful. This recipe is from my cookbook Purely Delicious. WHAT’S GREAT ABOUT IT The lean grass-fed beef is a good source of essential amino acids, vitamin B12 and minerals including iron, zinc and selenium. Red wine is rich in polyphenols, including resveratrol, and moderate amounts have been linked to healthier cholesterol levels and better heart health. Serves 4. INGREDIENTS 3 tablespoons extra virgin olive oil or ghee 1 kg (32 oz) grass-fed beef rump, cut into chunks 1 onion, finely diced 2 carrots, halved and chopped 2 celery stalks, halved and chopped 1 leek, washed and sliced thickly 8 shallots, peeled and halved 4 fresh thyme sprigs 3 bay leaves 500 ml (16 oz) red wine (Merlot is great) 3 cups filtered water 1 teaspoon sea salt
1⁄4 teaspoon black pepper 300 g (10 1⁄2 oz) mushrooms, some halved and some whole 3 tablespoons chopped parsley Cauliflower mash to serve (s...
Source: TIME: Health - Category: Consumer Health News Authors: Tags: Uncategorized Cooking diet Food healthytime weekend recipe Source Type: news

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