Rosemary and Garlic Slow Cooked Beef
Slow cooked dinners are a lifesaver in our house! I always rely on this recipe when we are in the midst of the school term, sport, work and everything else that life throws at us.
- 2kg grass-fed beef or lamb leg (with the bone in)
- 2-3 onions, roughly chopped
- 6-8 garlic cloves, crushed
- 4 rosemary stems
- 3 cups celery (mostly leaves), chopped
- ½ cup parsley, chopped
- 2-3 cups bone broth
- 2 Tbsp butter
- 2 Tbsp coconut aminos
- ½ Tbsp apple cider vinegar
- Changing Habits seaweed salt and pepper to taste
- Bring the lamb or beef to room temperature. Then add the butter to a large frying pan, add the lamb or beef into the pan and fry it on all sides until golden brown.
- Place the meat into the slow cooker.
- To the same pan, sauté the onions and garlic in the leftover fat until golden.
- Add the entire contents of the frying pan into the slow cooker.
- Now add the rest of the ingredients into the slow cooker and place the lid on. Allow this to cook on high for 4-5 hours.
- After 4-5 hours, check the meat. It should be tender and almost falling off the bone.
- Turn the heat down to low and allow it to cook for another 1-2 hours, or until the meat begins to fall off the bone.
- When it’s ready adjust the seasoning if needed.
- Serve with roasted veggies or a puree of your choice.
For more delicious, soul-warming recipes, you can grab a copy of Gutalicious here.
To learn more about the benefits of bone broth and find a recipe for an Asian Inspired Beef Bone Broth, click here.
If you are short on time or have run out of your bone broth, you can grab some 'Broth of Life' Dehydrated Bone Broth here.