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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Persian chicken stew

Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.

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Slowcooked chicken stew for dinner with green kale salad.

A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!

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Ingredients used in the Persian inspired chicken stew.

Chicken stew w. nuts

Ingredients used:

  • Chicken on the bone, 1-2 kg
  • 2 onions, chopped
  • 2 dl nuts, roasted and chopped
  • Nutmeg
  • Cinnamon
  • Turmeric
  • Salt & pepper
  • Bone broth + water
  • Pomegranate seeds

How to:

    1. Dry roast the nuts in a frying pan or in the oven.
    2. Heat a pot with butter, lard or coconut oil and gently brown the chicken.
    3. Put the chicken aside and sauté the chopped onion until soft.
    4. Put the chicken back in the pot and cover with bone broth + water.
    5. Add all the spices and nuts and let it boil gently for about 30 minutes.
    6. Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
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A nice chicken stew.

Don’t forget to top the meal with pomegranate seeds!

Happy slowcook,

Cecilia & Magnus

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

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

Red beet soup in Wonderbag

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!

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Red beet soup w. ginger

Ingredients needed:

  • Red beets
  • Bone broth
  • Coconut cream
  • Onion
  • Garlic
  • Fresh ginger
  • Thyme
  • Salt & pepper

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How to:

  1. Chop the onions and brown them slightly in some cooking fat.
  2. Chop the beets, garlic and ginger and add in the pot.
  3. Cover with coconut cream, bone broth and water if needed.
  4. Add thyme, salt and pepper.
  5. Let it cook for about 15 minutes and then place in the pot in the Wonderbag for 1-2 hours (or longer) until the beets are soft.
  6. Mix the soup into desired texture.

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I had some greens and soured beans as a complement to the soup. A delight dinner for any weekday!

Happy soup,

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

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