Friday, March 23, 2012

Braised Vegetables and Local Grass-Fed Beef with Kale

"Clean" meals often refer to sushi and salads, but this one is just as light on its toes with a bit more staying power. Braising brings out the earthy flavors of carrots and parsnips slow simmered with local grass-fed beef. Add a heap of kale right at the end to soak up all the juices. Perfect served on a bed of tricolor quinoa. Enjoy!

Braised Vegetables and Local Grass-Fed Beef with Kale:
*1 pound grass fed beef tips or stew beef
*7 carrots, quartered
*1 medium onion, chopped
*3 celery stalks, quartered
*3 parsnips, peeled and quartered
*3 garlic cloves, sliced
*sea salt and pepper
*2-3 cups high quality beef broth
*2 bay leaves
*1 bunch fresh kale, ribs removed and chopped

Rinse and towel dry beef. Place a braising pan or heavy pot over medium heat and coat with butter or olive oil. Working in batches to avoid over crowding the pan, sear beef pieces turning once to brown. Remove from pan with a slotted spoon and transfer to a bowl.
Add onions, carrots, parsnips and celery to pan. Season with sea salt and pepper. Stir in the garlic. Saute until beef juices caramelize in pan and transfer to vegetables. Return beef to pan and add beef stock (adding enough to just cover contents of pan) and bay leaves. Bring to a simmer then reduce heat to lowest setting. Cover and cook for at least 3 hours or longer.
Add kale to pan 10 minutes before serving. Cover and allow to steam for 4 minutes. Uncover and gently stir kale into mixture. Cover again for 5 minutes before serving. Season with additional sea salt and pepper to taste.
Serve over tricolor quinoa or wild rice.

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