http://allergicliving.com The magazine for those living with food allergies, celiac disease, asthma and pollen allergies. Tue, 18 Jun 2013 15:09:19 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 http://allergicliving.com/index.php/2010/12/07/braised-beef-shanks/ http://allergicliving.com/index.php/2010/12/07/braised-beef-shanks/#comments Tue, 07 Dec 2010 19:18:35 +0000 Simon Clarke http://allergicliving.com/?p=9633
Serves 4-6

Free of: All top allergens and gluten-free

 

Ingredients

• 4 beef osso buco cuts from the shank (be sure to ask for the osso buco cut, or you will end up with a very large whole shank)
• 1 cup (250 mL) tapioca flour (or all-purpose wheat flour)
• 1 tbsp (15 mL) fresh ground pepper
• 1 tbsp (15 mL) salt
• 2 tbsp (30 mL) olive oil
• 1 cup (250 mL) red pearl onions
• 4 cloves garlic, thinly sliced
• 2 cups (475 mL) diced carrots
• 1 cup (250 mL) celery, diced
• Rind from 1 orange – remove peel with peeler
• 2 bay leaves
• 1 bunch fresh thyme (whole)
• 4 cups (950 mL) beef stock [Look for allergen-free, g-f brands]
• 2 cups (475 mL) red wine (if not using wine, replace with more stock)

Method

1. Pre-heat oven to 350º F. Season flour with salt and pepper. In a large bowl, toss shanks gently in seasoned flour to coat.
2. Heat olive oil in a large, oven-proof Dutch oven, over medium-high heat. Brown shanks. Remove and set aside.
3. Add onions, garlic, carrots and celery to the pot. Cook 5 minutes. Add orange peel strips, bay leaves, thyme, stock and wine (if using). Stir.
4. Now add beef shanks and submerge in the liquid. Cover tightly with Dutch oven lid. Place in oven for 2-2½ hours, until shanks are tender.
5. Skim off excess fat from pan. Remove orange peel and herbs.
6. Serve one beef shank per person, with some vegetables and aromatic broth.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

]]> http://allergicliving.com/index.php/2010/12/07/braised-beef-shanks/feed/ 0 http://allergicliving.com/index.php/2010/07/02/main-beef-pot-roast/ http://allergicliving.com/index.php/2010/07/02/main-beef-pot-roast/#comments Fri, 02 Jul 2010 20:36:39 +0000 Allergic Living http://allergicliving.ds566.alentus.com/?p=554 Serves6-8

Free of: All top allergens, except sulphites (in optional wine) and gluten-free.

Ingredients

• 1⁄4 cup (60 mL) rice flour or all-purpose flour
• Pinch each salt and pepper
• A 4 lb (2 kg) beef chuck roast
• 2 tbsp (30 mL) vegetable oil
• 6 cups (1.5 L) beef broth [look for allergen-free, gluten-free brands]
• 1 cup (250 mL) red wine [optional]
• 3 bay leaves
• 1 small bunch fresh thyme
• 4 sprigs fresh oregano
• 8 cloves garlic, peeled
• 1 inch (2.5 cm) of ginger, peeled and smashed
• 10-12 cipollini onions, peeled
• 3 medium carrots peeled and cut into 1-inch (2.5 cm) slices
• 2 parsnips, peeled and sliced into thick rounds
• 1 large turnip, peeled and cut into 1-inch (2.5 cm) chunks
• 8-10 baby potatoes
• 10-12 button mushrooms

Method

1. Preheat oven to 325° F. Season flour with salt and pepper. Coat beef with seasoned flour and set aside.
2. In a large, ovenproof dutch oven, heat vegetable oil over high heat on stove. Sear beef on all sides until golden brown. Remove from pot, set aside.
3. Add broth, wine (if using), herbs, garlic and ginger to the pot. Bring to a boil, then reduce heat. Return roast to pot and cover. Place in oven and cook for 2 hours.
4. Remove pot and add all vegetables. Return to oven and continue to cook for 1 more hour, until a fork can easily enter the beef.
5. Remove beef and slice. Arrange slices on a serving platter and ladle vegetables and cooking liquid over top. Remove bay leaves, thyme and oregano. Serve and enjoy.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To get the magazine delivered to your door, click here.

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