LOSE IT-04.2019

70 LOSE IT! VOLUME 30

2. Add remaining oil to the pan
   and toss in the onions, garlic and
   peppers and sauté until softened.
   Add chillies and spices and cook
   for another 2 minutes, stirring.


3. Return the meat to the pot
   along with the stock, bring to a
   simmer. Cover tightly with a lid
   and cook over a gentle heat for
   1 hour. Remove the lid and
   continue to simmer gently for
   another 45 minutes or until sauce
   has reduced and thickened.


4. Remove meat from the pot,
   reserving the sauce. Once cool
   enough, shred the meat and
   return to the sauce; gently reheat.


5. To serve: Serve hot, garnished
   with red onion, chilli and spring
   onion. Serve with chopped onion
   and tomato, and avocado.

BEEF CHEEKS WITH

ASIAN STYLE SPICES

SERVES 6

1.2kg beef cheeks, sliced

2 tbsp Thai 7 spice

1 lemongrass stalk, finely

chopped

2 tsp fresh ginger, chopped

3 tbsp tomato paste

2 tbsp rice wine vinegar

2 tsp honey

2 tsp all spice

2 tbsp sesame seeds, toasted

Himalayan salt and black pepper

2 tbsp ghee

2 shallots, sliced

3 cloves garlic, chopped

1 red chilli, chopped

2 cups home-made beef stock

250g Rosa tomatoes

2 red salad onions, sliced

baby pak choi to serve

1. Place the cheeks into a dish. In
   a bowl, mix together the 7 spice,
   lemongrass, ginger, tomato paste,
   rice wine vinegar, honey, all spice
   and sesame seeds, and season
   well. Rub all over the cheeks, allow
   to stand for 30 minutes.


2. Preheat the oven to 180°C.


3. Heat ghee in a frying pan, add
   shallots, garlic and chilli, and sauté
   until golden then place mixture in
   a deep roasting pan. Wipe out the
   frying pan with a paper towel.


4. Add the cheeks to the hot
   frying pan and quickly sear on
   all sides. Place in the roasting
   pan along with beef stock and
   tomatoes. Cover with a lid or foil
   and roast for 1½ hours.


5. To serve: Garnish with salad
   onions and serve with pak choi.

BRISKET & SWEET

POTATO CURRY

SERVES 4–6

2 tbsp coconut oil

2 tsp mustard seeds

10 curry leaves

2 onions, chopped

2 tsp ginger, chopped

Himalayan salt and black pepper

1kg brisket, cut into cubes

2 tbsp medium strength curry

powder

1 tbsp fresh turmeric, chopped

2 x 410g tins chopped tomato

1 cup home-made beef stock

300g sweet potato wedges

1 cup desiccated coconut

cauliflower rice to serve

chopped cucumber, mint and

freshly grated coconut to garnish

1. Preheat the oven to 180°C.
   Heat the coconut oil in a pan,
   add the mustard seeds and curry

leaves and allow to pop. Toss in

the onions, ginger and seasoned

brisket cubes. Sauté until golden.

2. Add the curry powder and
   turmeric and sauté for another
   2 minutes, stirring. Pour in the
   tinned tomato and beef stock.
   Place a lid on the pot and roast for
   1¼ hours. Remove and add the
   sweet potato and coconut. Return
   to the oven and cook for another
   hour. Remove from the oven and
   season well to taste.


3. To serve: Serve hot with
   cauli rice. Garnish with cucumbers,
   mint and grated coconut.

MARROW BONES

WITH HERB & SHALLOT

TOPPING

SERVES 6

12 marrow bones

coarse salt to sprinkle

FOR THE TOPPING

30g parsley, finely chopped

10g coriander, chopped

2 tsp capers, chopped

1 small shallot, chopped

KEEP ON TRACK per serving

FAT 12G CARBS 13G PROTEIN 50G

KEEP ON TRACK per serving

FAT 55G CARBS 21G PROTEIN 47G

KEEP ON TRACK per serving

FAT 30G CARBS 6G PROTEIN 65G