Beef cheek stew in Wonderbag

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.

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Beef cheek stew with steamed savoy kale and carrot.

Beef cheek stew w. celery

Ingredients used:

  • Beef cheeks
  • Red onion
  • Celery sticks
  • Root celery
  • Carrot
  • Bay leaves
  • Green pepper
  • Chili powder
  • Salt
  • Apple cider vinegar
  • Bone broth + water
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Ingredients used in beef cheek stew.

How to:

  1. Brown the beef cheeks on both sides in a hot saucepan with some cooking fat. Put the cheeks aside.
  2. Chop all the vegetables in small pieces and add to the pot.
  3. Place the cheeks back and add bone broth + water until all is covered.
  4. Add the seasoning and a splash of apple cider vinegar for some acidity.
  5. 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.)
  6. When ready, slice the meat and serve with the yummy broth.
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Beef cheeks cooked for several hours.

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.

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Beef cheek stew served with red wine.

Happy beef cheek cooking,

Cecilia & Magnus

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Mustard lamb shoulder stew in Wonderbag

The past few weeks we have enjoyed some really well-tasting stews and soups made in the Wonderbag. In this post I will share a recipe of a stew made on lamb shoulder, mustard and turnip. It turned out great! Here we go.

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The ingredients for the mustard lamb stew

  • A few slices of lamb shoulder
  • One medium-sized turnip
  • Two brown onions
  • Three cloves of garlic
  • 1 tbsp mustard powder
  • 10-20 black peppercorns
  • 1 tbsp rosemary
  • Water to fill the saucepan

Start with browning the lamb in a frying pan. Use richly with butter to get some extra nice taste and when flipping them sprinkle with some of the rosemary to allow the meat to absorb it whilst recovering from the heat. While waiting for the lamb to get a nice colour, chop the turnip and peel and chop the brown onions and split the garlic cloves. Add all of the ingredients together in a large saucepan, add the spices and fill up with water until it covers all of the ingredients. Let boil for about 30 minutes.

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Giving the slices of lamb shoulder that nice colour in our cast iron pan.

Once the stew has boiled for about 30 minutes it is time to put it in the Wonderbag. Make sure that the stew is boiling nicely, then quickly place it in the Wonderbag and close it up.

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Now, letting the Wonderbag do the work.

The stew should rest for at least five hours, the longer the better!

As a side we roasted the French delicacy pumpkin in the oven.

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The side of the day was the French Delicacy pumpkin, the large one beneath the elliptical one.

We also had some leftover red cabbage salad that we had together with the stew and the pumpkin. Topping it all with some feta cheese.

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Dinner with Wonderbag-made lamb stew.

We enjoy the Wonderbag more and more for each time we use it. Given some planning it is a really relaxing way of cooking food. During the weekends it is so much more enjoyable to prepare dinner before lunch and let it rest until the evening rather than having to stay in the kitchen cooking for an hour before being able to eat. Ideally we should also use it to make dinner during the weekdays, but we have only managed to do that once so far. It is a slightly long preparation time, that is kind of difficult to squeeze in into the morning schedule, but given some planning (always planning) and preparation the evening before it should definitely be a feasible thing to fit into an average day.

Hope you enjoyed the recipe and please let us know how it turned out for you!

Cecilia & Magnus

Oxtail stew in the Wonderbag

Time to find what the Wonderbag can do with our favorite piece of meat – the oxtail! We did a classic stew with canned tomatoes, onions, chili and herbs and of course our bone broth as the base.

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Oxtail stew before being wrapped up in the Wonderbag.

The recipe can of course be used for making the stew on the stove or in the oven as well. A Wonderbag isn’t necessary but it makes it more convenient with slow cooking!

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A large piece of oxtail served with turnip.

Tomato oxtail stew

Ingredients needed:

  • Oxtail
  • Canned tomatoes
  • Onions
  • Garlic
  • Bone broth
  • Apple cider vinegar
  • Bay leaves
  • Thyme
  • Oregano
  • Chili flakes
  • Cayenne pepper
  • Salt and pepper
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The ingredients used for the oxtail stew.

How to:

  1. Chop the onions and garlic and brown carefully in a pot with coconut oil.
  2. Brown the oxtail on all sides, this need to be done with a few at the time as all of the pieces won’t fit in the bottom of the pot at the same time.
  3. When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
  4. Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
  5. Wait for at least 5 hours before unwrapping it.
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Resting in the Wonderbag for

And out of the Wonderbag comes the most tender oxtail we have tried! It just melts apart and loses from the bone without any resistance. Remember to save the bones afterward in the freezer to be able to do more bone broth.

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Dinner enjoyed with red wine.

We had the stew together with turnip fries, which was a good taste combination.

Happy slow cooking,

Cecilia & Magnus

Venison chuck steak stew in Wonderbag

We have the wonderful possibility of buying wild venison meat every now and then. This time Magnus’ parents bought a whole deer and were kind enough to share some of it. Fortunately we have just got our Wonderbag and what better way to follow up the bone broth cooking than making a venison chuck steak?

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Venison chucks steak, bone broth and other goodies for the stew.

Just as with regular slow cooking the Wonderbag needs some planning to work out. This time we started with the stew just after lunch and had dinner about six hours later. On the shorter side of letting the meat get tender, but it turned out really nice in the end

First we fried the meat and the onion in the sauce pan with some butter. When the onions were caramelized we added the rest of the ingredients including the bone broth, bay leaves, juniper berries, garlic and some black pepper. Once the ingredients were all added we let it boil for about 30 minutes. Before removing it from the stove we added some white wine vinegar to add some acidity.

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The stew ready for the Wonderbag.

Next we sealed the wonderbag and went off enjoying our afternoon.

To go with the stew we made a celeriac and carrot purée. Chop the veggies into reasonably small pieces and let cook in a sauce pan with some bone broth for 40-50 minutes until they turn soft.

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Celeriac and carrots.

To finish the purée we mixed it with our blender to turn it into an even and smooth purée.

Uncovering the stew from the Wonderbag and then putting it all together for a wonderful and simple meal, enjoyed with a glass of red wine.

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Venison stew with carrot and celeriac purée.

We will definitely get back to you with more recipes using the Wonderbag. So far, we are really impressed with the results it yields, but we have yet to try cooking something over the day on a regular week day. Hopefully we will let you know how that works out soon.

Happy slow cooking,

Cecilia & Magnus