February 4, 2012

Shredded beef with pumpkin

Comfort food still is a favourite these days. Not just because it's been freezing and the thick layer of snow outside, no, mostly because the side effects of my treatment for HPU (pyroluria). Apparently you can get quite some side effects from supplementing large deficiencies of certain vitamins and minerals. Just to make something clear: these deficiencies weren't caused by my way of eating. HPU (pyroluria) is a genetic condition where very little zinc, manganese and vitamine B6 can be absorbed into the body. This causes deficiencies to an extent where it's impossible to supplement them with just food. That's why I'm taking quite some supplements these days. They don't just cause a slight improvement in my energy levels, but they also make my head spin and have the tendency to turn me into an emotional wreck at times. Beats the hell out of PMS. Fortunately for me, it should get better in a month or so. Can't wait.
In the mean time I make sure my meals are tasty. It might not be a good idea to comfort oneself with food, but boiled veggies and a tough piece of meat won't make me any happier either. After all, cooking can have  a great therapeutic effect (everything does, as long as you enjoy it), so I gladly cook my way through this time.
In this recipe, I roasted a chunk of meat in the oven right until I could easily shred it. I roasted the veggies along with the meat, so I could easily turn it into a coarse puree. Yum!

Shredded beef with pumpkin (serves 4)
- 2 large onions
- 1 small pumpkin
- 1/2 bulb garlic
- 600g rib roast, boneless
- 1 tsp pimenta powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1 tsp ground coriander
- freshly ground pepper to taste
- 4 tbsp fresh cilanto or parsley
- 1 tbsp coconut oil
1. Preheat oven to max. temperature.
2. Heat coconut oil in a Dutch oven and chop the onions in the mean time.
3. Sautee the onions over low heat in the pan. In the mean time, wash the pumpkin, discard the seeds and dice it.
4. Separate the bulb of garlic into cloves and peel them. Add them to the onions in the pan along with the pumpkin.
5. Sautee everything for a minute or so before removing the pan from the heat.
6. Pat the rib roast dry with a paper towel and rub it with the dry spices.
7. Put the roast on top of the vegetables in the pan and cover with a lid.
8. Transfer the pan to the oven and immediately lower the temperature to 170 degrees Celsius.
9. Roast everything for approx. 3 1/2 - 4 hours, until you can easily shred the meat with a fork.
10. Remove the pan from the oven and shred the meat with 2 forks.
11. Mix the shredded beef with the soft vegetables and divide over 4 plates.
12. Coarsely chop the cilantro or parsley and use as garnish. Serve and enjoy!

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