Braised Beef with Onion and Apple Cider Vinegar
Beef provides complete protein and iron, while long braising makes the meat tender without flour or starch. Onion, spices, and a little apple cider vinegar create a rich sauce with very few net carbohydrates.
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1 kg 250 gram
Servings: 2 (1 serving ≈ 346 gram)
Digestion time: 24 hour
Complete protein: ✔
Cut beef (400 g) into large cubes and yellow onion (120 g) into half-rings. Put the meat into a heavy saucepan, add water (100 g), bring to a boil, and skim off the foam.
Add the onion and butter (50 g), cover, and braise for about 1 hour over low heat. Then stir in apple cider vinegar (15 g), pepper mix (2 g), dried garlic (2 g), coriander seeds (2 g), and salt to taste.
Continue braising for another 1.5-2 hours over very low heat, until the beef is tender and the sauce becomes thicker and more even.
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