Serves 4
This recipe is best prepared the day before you intend to serve it!
Poppy cooks…
- 24 hours before cooking, in a large pot combine
4 beef cheeks,
knob ginger, grated,
4 spring onions, finely chopped,
5 cloves garlic, minced,
red chilli, finely chopped,
1 teaspoon chinese five spice,
2 teaspoons coconut sugar,
1/3 cup rice wine,
1/4 cup tamari sauce,
1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
- The next day, pour over
1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
- While the beef cheeks are cooking, in a rice cooker cook
2 cups jasmine rice with
bunch of pak choy, chopped or any other asian greens in the steamer insert.
Serves 5
Poppy cooks…
- Heat a drizzle of
olive oil in a large pot or dutch oven.
- Season
700g lamb shoulder, diced with
celtic sea salt and brown in batches, then set aside.
- Add to the pot
onion, diced,
3 carrots, chopped and
2 cloves garlic, minced and cook until the vegetables soften.
- Add
tin diced tomatoes,
500ml beef stock,
2 sprigs thyme,
1 sprig rosemary and the lamb, bringing to a boil then reducing to a simmer before placing the lid on for 2 hours.
- Stir through
1.5 cups butternut pumpkin, cubed and cook for another 20 minutes or under the pumpkin is cooked.
Serves 9
- In a slow cooker place
500g organic diced beef,
2 onions, cut into chunks,
5 celery stalks, cut into chunks,
600g carrots, cut into chunks,
600g potatoes, cut into chunks,
100ml tomato paste,
750ml filtered water,
150ml dry cooking sherry (or 40ml red wine vinegar and 110ml extra water),
4 teaspoons coconut sugar,
3 teaspoons celtic sea salt,
cracked black pepper, to taste,
3 teaspoons dried basil and set on medium for 5 hours.
- 250g green beans, chopped and
3 tablespoons of tapioca pearls, to slow cooker and set on medium for another 2 hours.
- Cook
6 cups rice using whichever method you prefer.
- Serve stew on top of rice.
