Slow-Braised Beef Filling
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.
Read
Video on the topic
Reviews
Notes
Inventory: Oven, Meat grinder
Kitchen: Indian
1000
Digestion time: 24 hour
Complete protein: ✔
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.
(5)
- :
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
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
More minced meat:More recipes
Watch others from meat and chicken:
We recommend reading
All articlesHow to obtain collagen from food
9min
How to choose and butcher beef cuts: tenderloin, shoulder, rump, and brisket.
7min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
Share: