4 people | 6-7 hours in the slowcooker or 3-4 hours in a regular pan.
- 750 gr beef, in cubes
- 530 ml Brox bone broth grass-fed beef
- 2 bay leaves
- 70 gr tomato puree
- 800 gr cauliflower rice (roughly one cauliflower, chopped as fine as rice grains)
- 1 ripe avocado, in cubes
- ¼ red cabbage, grated
- 100 gr cherry tomatoes, in halves or quarters
- Fresh parsley to serve
2-3 tbsp cooking liquid
2-3 tbsp mayonnaise
Salt and pepper to taste
If you have a slowcooker add the bone broth, beef, bay leaves and the tomato puree to the slowcooker insert and use the high setting for about 6-7 hours or until the meat is tender and falls apart.
You can also make this recipe in a regular pan with a thick bottom. In that case heat the pan first, add some oil and cook the beef until browned. Add the broth, bay leaves and tomato puree. Make sure you check the liquid content of the pan during the cooking process as you usually need more liquid in a regular pan. Add extra stock or water if the level becomes too low. Cook for about 3-4 hours or until the meat is tender.
Drain the meat and reserve the liquid.
Leave to cool until lukewarm. You can eat it hot or cold, whatever you prefer.
Build the bowl as follows: start with a base of cauliflower rice. Divide the red cabbage, avocado cubes and the cherry tomatoes and finish with the beef. Sprinkle with some fresh parsley.
Make a dressing by mixing 2-3 tablespoons of the cooking liquid with the mayonnaise and add pepper and salt to taste. Serve with the sauce.
Reserve the rest of the cooking liquid as it is a great base for a sauce.
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