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.
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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.
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