Long braising makes beef tender and shreddable without flour, grains, or starch. The filling is rich in protein and brings deep meat flavor to keto pies, peppers, or vegetable rolls.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Finely chop onion (250 g) and cut beef (500 g) into 4 cm cubes. Place the onion in a baking dish and spread the meat on top.
Add water (200 g), ghee (20 g), bay leaf (3 g), and salt (2 g). Cover the dish tightly with foil.
Braise in the oven at 180 °C for about 2.5 hours, until the meat falls apart into fibers. Remove the bay leaf, cool the filling, and mince it or shred it by hand.
If you have any questions about the recipe "Slow-Braised Beef Filling", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
List of videos from YouTube about the keto version of the recipe "Slow-Braised Beef Filling":
Leave your review about the recipe. "Slow-Braised Beef Filling", if you have cooked according to it:
