Here follows another amazing recipe of a stew made in the Wonderbag! This time our favorite meat, the oxtail, had to stand back for some beef cheeks. Not bad competition!
That is something we haven’t cooked for several years since we have had trouble to find it. But now we were able to get some really nice cheeks from grass-fed cows, which were even better than we remembered them to be. So tender and loaded with fat.
Beef cheek stew w. celery
Apple cider vinegar
Bone broth + water
Brown the beef cheeks on both sides in a hot saucepan with some cooking fat. Put the cheeks aside.
Chop all the vegetables in small pieces and add to the pot.
Place the cheeks back and add bone broth + water until all is covered.
Add the seasoning and a splash of apple cider vinegar for some acidity.
Let it boil for about 30 minutes on the stove and than place it in the Wonderbag. Seal tightly and leave for a couple of hours. (Or leave at the stove until the meat is really tender.)
When ready, slice the meat and serve with the yummy broth.
The taste of the celery was a really nice complement to the meat and the bay leaves gives such a nice depth of all the flavors.
We had the stew with some steamed carrots and savoy kale and topped with soured cucumber and some greens. Turned out as a great dinner, with a glass of red wine to as well.
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
Sometimes it can be hard to decide exactly what to have for dinner and one solution can be to have a mix of different vegetables to make it more festive together with a piece of meat.
For this dinner we made a raw salad with red cabbage.
The cabbage is shaved in the mixer into thin pieces and turned together with salt, pepper, turmeric and ginger powder, coconut vinegar and olive oil. So many good nutrients and colors in there!
Some brussels sprouts was found in the fridge as well and the best way to cook them must be to roast in the oven, right? Especially with some nice home-made lard on top.
And to add some extra color and texture to the vegetable collection some red beets and winter squash was roasted in the oven together with the brussels sprouts. The squash was sliced in two halves, with the shell remaining, and put into the oven with the flesh side upwards. The shell on this variant is too hard to be able to eat, but it is very simple to release the inner flesh from it so there is no point to remove the shell before cooking it.
The ribs was seasoned with dried oregano, chili powder, chili flakes and salt and pepper. So tasty! And using a chili of good quality makes all the difference in taste.
The final plate was served with a click of butter on top of the warm veggies and a nice glass of red wine. It requires a bit of work to prepare all the vegetables, but help each other out with it. And the red cabbage salad can of course, and probably should, be made in advance!
Boeuf tartare is definitely one of our top ten dishes. Not only is it such a wonderful dish in terms of textures and tastes, but it is also quite easy to modify and get an almost completely new dish, only by changing a single ingredient. One other thing is that the dish really highlights the best of the food and brings out the natural flavours of each ingredient. This makes it crucial to have great ingredients from good sources to have the possibility to really enjoy the dish.
This time we had organic minced meat from Gröna Gårdar, which is a cooperative of farms from around Gothenburg with only organic and grass-fed meat. The other ingredients were chopped brown onion, dijon mustard, a raw egg yolk and elderflower capers (!). The elderflower capers we picked up during our visit to the Street market in Gothenburg the other weekend. They were really wonderful to taste, small capers with a hint of elderflower even though it was really elderflower berries rather than capers.
On top of that our black home grown tomatoes have finally been ready for harvest. We found two that were not half green and half black, not too bad. We have been afraid that non of the tomatoes would be ready before the winter, but we were happy to have that fear cleared out of the way. They tasted really nice as well. A huge plus!
Together with the boeuf tartare we also had a small green salad and some oven roasted turnip and carrots.
For the first time in a while we also enjoyed a glass of red wine to the dinner. The Argentinian Cabernet Sauvignon went really well with the meat and the capers. Smooth with strong hints of plum, chocolate and red berries as well as some hints of licorice. Light but deep taste which lingered semi-long.
Rogan Josh is my favorite recipe with lamb. The flavors are so rich and go so well together with the lamb! In this post, I’ll share the recipe I normally use when making a paleo Rogan Josh.
4 brown onions
3 garlic cloves
Coconut oil (without taste)
~ 1 kg lamb meat, preferably with bones
1.5 tsp cardamom
1.5 tsp coriander seeds
1.5 tsp cumin seeds
1.5 tsp dill seeds
1 pinch of cloves
3 Tbsp fresh grated ginger
500 g canned tomatoes
5 dl water
Chop the onion, garlic and chili. Brown them in coconut oil in a pot carefully for about 10 minutes.
Add the lamb and all the spices. If you use whole spices, make sure to mortar them first.
Add the canned tomatoes and water. Let it boil for about 30 minutes without the lid and then with the lid for at least one hour or until the meat is tender enough. However, the longer cooking time the better taste!
This time, I didn’t had a chili but used a chili pod instead, which turned out to give a really nice chili taste as well. The Rogan Josh was served with some stir fried savoy kale and steamed broccoli. Cauliflower is very nice to have with the stew as well.
The past week we have had such crawings for chicken. Fortunately we also bought one last week so we figured it would be nice to cook it. With some planning we allocated almost four hours for the chicken in the oven. Before putting it there we however covered it with butter and seasoned it with lemon zest, fresh ginger and a branch of rosemary. The rest of the lemon was stuffed into the chicken together with some garlic and even more rosemary. Next it was placed in the oven at 130 °C.
To the chicken we stir fried sweet potato and Jerusalem artichoke in some bone broth.
Leaving anything in the oven for a sufficiently long time at low temperature is by far the safest and easiest way of arriving at a perfectly moist and cooked piece of food. Be it vegetables, chicken or any other meat.
It did maybe not turn out as pretty as we had hoped, but that did not affect the taste. Chicken skin must be the best thing ever, right? Such a perfect combination of all the flavours and all that healthy fat. We are really sorry for all those that remove the skin when eating their chicken. That is really a shame to miss out on that.
We fancied a small glass of red wine together with the food, just as a way of enjoying the flavours in the food even more.