This months recipe is a combination of healthy fats clean meats and vegetables all in one pot.
Braising is a cooking method which allows you to cook meat low and slow Which avoids some some of the nasty toxic chemicals that can occur with cooking meat at higher temperatures. The nutrients from the dish land in the broth which can be served au jus!
The June Recipe of the month is… “Braised Kalamata Beef”!
Ingredients:
1 bunch scallions, white and light green parts only, thinly sliced
1 bunch broccoli stems peeled and finely chopped, florists cut into 1-inch pieces
1 piece (2 inches) fresh ginger, peeled and thinly sliced
1 orange
1 pound boneless grass-fed sirloin, thinly sliced
½ cup Kalamata olives, pitted
1 carrot, coarsely chopped
½ cup water
1 teaspoon apple cider vinegar
1 tablespoon dried oregano
1 bay leaf
1 teaspoon chopped parsley leaves
½ cup ghee or grass-fed unsalted butter
1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil)
1 tablespoon sesame oil
DIRECTIONS
In a Dutch oven or large pot, combine the white parts of scallions, broccoli stems, and ginger and cook over low heat until fragrant, about 5 minutes.
Meanwhile, grate 1 teaspoon of zest from the orange (set the zest aside). Then peel and segment the orange.
Add the broccoli florets, orange segments, beef, olives, carrot, water, vinegar, oregano, bay leaf and salt to the pot. Cover and cook until the beef is tender and the vegetables are crisp tender – at least 10 minutes.
Stir the green parts of the scallions, the orange zest, parsley, ghee, Brain Octaine oil and sesame oil.
Serve & enjoy
