Grass-fed Beef, brussels, bacon and mushrooms with cauliflower puree
Brussels, bacon and mushrooms Ingredients:
300g Brussel sprouts
400g mushrooms sliced (whatever variety you like)
Brussels, bacon and mushrooms method:
Blanch brussels in boiling water until halfway cooked, they will still be a vibrant green colour and be firmish to the touch, drain and cut them in half once cool enough.
Sautee bacon for a minute or so to get the juices going, then add sliced mushrooms to soak up all the flavour. Cook until mushrooms go a dark brown colour. Set aside.
In the same pan that you cooked the mushrooms and bacon (don’t clean the pan so you keep the flavour in) fry your halved brussel sprouts until golden, then add to the mushroom and bacon mix.
500g frozen cauliflower
3 Tbsp salted butter
2 tsp dashi powder
Cook cauliflower in boiling water until soft, with a slotted spoon take the cauli out and add it to a high powered food processor (depending on the size of your processor you’ll have to do this part in batches.) If cooking in batches add half the dashi powder and half the butter, and blitz until smooth and creamy. Set aside. (this can be done a day or two in advance if you don’t like tackling it all at once)
500g -1kg grass fed beef
You can use any cut you prefer, but rump is probably the most suitable. I like gravy beef especially using grass fed as it’s a lot more affordable, but only use that if you’re ok with a bit of texture to your beef as it can be a bit tough.
2 Tbsp soy sauce
Dice or slice your beef into small 2cm pieces and fry with a little oil and the soy sauce in a heavy bottomed frypan until cooked to your liking, remembering that you’re going to reheat this dish so it’s not going to matter if it’s a bit rarer than usual. (the soy sauce should not be a strong flavour, it will just add a bit of umami and seasoning to the meat)
Evenly spread the three components between roughly 7-8 meal prep containers and freeze, this will be like a little present to your future self, enjoy!