North African lamb stew

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.

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North African lamb stew for dinner!

We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.

Spicy lamb stew

Ingredients used:

  • Lamb meat on the bone, 1-2 kg
  • 400 g crushed tomatoes
  • Brown onion
  • Garlic
  • Fresh ginger
  • Bone broth + water
  • Coriander seeds
  • Cumin seeds
  • Ground sweet paprika
  • Ground turmeric
  • Cloves
  • Cardamom seeds
  • Cinnamon
  • Salt & pepper
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Ingredients that will melt together in the Wonderbag.

How to:

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.

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Mortar the yummy spices.
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Cover the lamb meat in the spices before frying.

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!

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Lamb stew served with a glass of red wine.

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!

Happy slowcook,

Cecilia & Magnus

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Venison chuck steak in Wonderbag

Another pretty piece of meat being well-treated in the Wonderbag! A chuck steak of venison cooked in bone broth seasoned with garlic and rosemary.

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Slow cooker venison chuck steak with beetroot fries and green kale.

The stew was served with oven cooked beetroot fries and fresh green kale.

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The venison chuck steak, garlic and rosemary!

Garlic and rosemary venison

Ingredients used:

  • Venison chuck steak
  • Garlic cloves
  • Fresh rosemary
  • Dried rosemary
  • Salt & pepper
  • Bone broth + water
  • White wine vinegar

How to:

Add all the ingredients except the white wine vinegar in a pot and let it cook for about 30 minutes on the stove, make sure there is enough liquid to cover the meat. Add the white wine vinegar after taste before placing the pot in the Wonderbag for at least 8 hours, I left it overnight.

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Our pretty Wonderbag!

Unpack the Wonderbag and let the pot come to boil again on the stove and maybe reduce slightly. Remove the venison meat from the bone, which should be really simple because it is so tender!

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Tender venison chuck steak cooked in the Wonderbag.

It is very nice to serve fresh green kale to any stew because it will soften slightly from the stew stock. The beetroots are such a great taste combination to the garlic and rosemary.

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Slowcooked dinner.

Happy slow cook,

Cecilia & Magnus

Café de Paris pulled pork

Pulled pork is always a favorite! But it doesn’t always have to be made with that tomato barbecue sauce. Here is a variant with Café de Paris flavors, which was very simple by just adding a block of butter (literally!) and some seasoning to the loin of pork before leaving it to cook in the oven in a clay pot until tender.

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Café de Paris pulled pork!

The pulled pork was served with green salad and steamed cabbage, nothing else is needed really since there is so much flavor in the meat.

Café de Paris pulled pork

Ingredients used:

  • Loin of pork, with or without bone
  • Block of butter
  • Garlic cloves
  • Chili
  • Chili powder
  • Curry powder
  • Turmeric
  • Cayenne pepper
  • Rosemary
  • Estragon
  • Salt and pepper
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Ingredients used for making the pulled pork.

How to:

  1. Place the loin of pork in a clay pot or something similar.
  2. Cover in the spices.
  3. Chop the garlic and chili and place on top together with the block of butter.
  4. Leave in the oven at 125°C for at least 5 hours.
  5. Pull the meat apart using forks.
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Pulled pork before entering the oven.
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Pulled pork after being in the oven for several hours.

Not difficult at all but a very delicious dinner loaded with healthy fat! Please make sure to use grass-fed butter and organic raised pork meat.

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Lovely paleo dinner.

Enough food to make a couple of nice lunch boxes for work as well!

Happy cooking,

Cecilia & Magnus

Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

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Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
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Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
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Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

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Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus

Balsamic chuck steak stew

Look at this dinner we had a while ago! Venison chuck steak, cooked in the Wonderbag, with bone broth and balsamic vinegar. Served with roughly mashed carrots and some greens.

 

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Delicious dinner, slow cooked in the Wonderbag!

 

Have you missed reading about the Wonderbag? A non-electrical slow cooker! Find out more in this and this post.

Balsamic chuck steak stew

Ingredients used:

  • Chuck steak
  • Bone broth + water
  • Balsamic vinegar
  • Root celery
  • Brown onions
  • Garlic cloves
  • Dijon mustard
  • Thyme
  • Basil
  • Salt and pepper
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Ingredients used in the stew. Chuck steak on the bone.

How to:

  1. Chop the root celery, onion and garlic into small pieces and brown them in a large pot.
  2. Add the chuck steak, bone broth + water and balsamic vinegar. The ratio between bone broth + water and vinegar should be about 4:1. Make sure to cover the chuck steak.
  3. Add all the seasoning and let it boil on the stove for about 30-40 minutes before putting it in your Wonderbag for at least four hours. Maybe less time if the chuck steak is not on bone.
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The stew before being wrapped up in the Wonderbag.

It is of course possible to make the stew on the stove for the whole cooking time as well or in another variant of slow cooker, but we prefer to use our Wonderbag!

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Chuck steak stew with mashed carrots.

The carrot mash is simple made by first steam cooking the carrots and them lightly mash them using a mixer or a mash tool, together with butter. Delicious!

Happy slow cooking,

Cecilia & Magnus

Variation of pulled pork

We were able to get some loin of pork, which means it’s time to do some pulled pork! I guess this variant isn’t even close to the original, but we don’t bother following recipes that often so we took what we had at home for the moment.

This was served with oven baked point cabbage and some fried carrots and onion. And lime to add some extra acidity!

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Pulled pork dinner.

Pulled pork in spicy tomato sauce

Ingredients used:

  • Canned tomatoes
  • Brown onions
  • Chili pods
  • Chili powder
  • Chili flakes
  • Cayenne pepper
  • Turmeric
  • Ginger, fresh and dried
  • Cumin seed
  • Cardamom
  • Oregano
  • Salt & pepper
  • Apple cider vinegar
  • Loin of pork, organic!
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Ingredients for the tomato sauce.
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Loin of pork with loads of healthy fat.

How to:

Put all the ingredients for the sauce, i.e canned tomatoes with the onion and all the spices and a splash of apple cider vinegar, into a saucepan and let it boil together for as long as your patience holds.

Place the loin of pork in your Schlemmertopf or cast iron pot and cover it with the tomato sauce. Put into the oven at 125°C for at least five hours. Preferably more. It should be possible to tear the meat apart using two forks. That’s your pulled pork!

This variant got a bit saucy, but there’s nothing wrong with that. Save the leftover sauce and cook a nice soup or something similar from it.

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Pulled pork dinner!

 

Enjoy Paleo,

Cecilia & Magnus