While the sacred Eid-ul-Azha was commemorated over a week ago, the craze for various meat dishes has yet to subside in our local households.
Growing up we have seen the leading ladies in our homes, singlehandedly taking it upon themselves to cook the most delicious pot of beef to serve to the family members.
With that being said, often times the recipe heavily relies on how well it satisfies the tastebuds rather than how healthy it is.
Red meat has several health benefits but when it is cooked the traditional way, it may give the opposite of the desired outcome.
In order to cook beef in a healthy way, it must be done so through slow cooking or pressure-cooking.
Both require a lower temperature which preserves vitamins (particularly B vitamins) and minerals. Additionally, a more healthy alternative to regular soybean oil such as olive oil or butter must be used.
Below is a recipe that satisfies both your taste and health concerns.
Beef Pot Roast
Ingredients:
- 1 kg of beef roast
- 1 tablespoon olive oil
- 1 medium-sized onion, evenly chopped
- 200 grams of sliced fresh or canned mushrooms
- 100 grams of fresh green peas, boiled
- 2 teaspoons of Soya sauce and Oyster sauce
Directions:
- Sprinkle your beef with salt and pepper. In a large nonstick pan, heat oil over medium heat. Fry the beef cuts for 3-4 minutes on each side until it turns brown. Then transfer it to a slow cooker.
- Add the onion. Whisk together Soya sauce and Oyster sauce; pour over the meat. Cover it with the lid and cook on low heat for three hours.
- Add in the mushrooms and green peas; continue cooking on low heat until meat is tender, for about half an hour.
- Serve hot with rice, vegetables, or mashed potatoes.