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.
Look at the color of this soup! Red beets are so fun to cook with. This is a red beet soup with ginger in to give some edge to it and some coconut cream to soften it. On top is some pork crumbles, which is leftovers from making lard.
It is very nice to slow cook it in the Wonderbag to really let all the flavors evolve in the soup!
Creamy soups are so satisfying, especially now when its colder and dark in the evenings. This is another variant of a butternut squash soup, a slightly better one then the last one we did, I have to say. The difference is that the squash, onion and all nice spices are roasted in the oven before going into the pot.
Curry butternut squash soup
1 butternut squash
~3 cans coconut cream/milk
~3 dl bone broth
Salt & pepper
Dice the butternut squash and place in a baking tray. Top with sliced onion and all the seasoning. Sprinkle an even layer over the whole tray and pour over coconut oil before placing in the oven at 250°C for about 25 minutes.
In a pot, heat up coconut cream and bone broth.
Add the squash into the pot when it has become soft.
Mix the soup into your desired texture.
To get some protein to the meal we did some meatballs that went into the oven at the same time as the squash. Time and energy effectiveness!
The soup served topped with meatballs, rosemary and olive oil. The richness of the butternut squash together with the curry and chili seasoning is so nice! You need to try this soup!