Corncrake pot roast
My mother sent me the recipe cut out of the newspaper and I love it. Just the thing for a cold, dark Autumn night as we all stay in our houses. Many of my patients find that a paleo-style diet (vegetable-rich, virtually grain-free, dairy-free with meat, fish, eggs and good fats) makes them feel SO much better than a so-called “healthy diet” that is overloaded with grains and potatoes. The proof of the pudding is in the eating. This pot roast comes with its own gorgeous rich brown sauce. I love this pot roast because its delicious on the day and I can use leftovers sliced and either reheated in the sauce. Leftovers are your friend if you love eating well but don’t want to spend hours every night in the kitchen. We often eat this with cauliflower mash and a steamed green vegetable like cabbage, broccoli or green beans. Yum…
If you want to feed resolute carnivores and those who want to eat less red meat at the same meal simply add cooked white beansabout 20 minutes before the end of cooking. They take up the fabulous flavour and are a protein sourse.
1kg pot-roasting beef (housekeepers’s cut or topside). This will come tied up with string which stays on till you serve it.
Extra virgin olive oil
2 tbs tamari sauce
6 tbs dry white wine
2 star anise (this makes the sauce extra flavoursome)
1 large/2 small cloves garlic, roughly chopped
1 rounded teaspoon raw cane molasses
Freshly ground black pepper to taste
2 onions, each peeled and cut in 8 wedges
2 large carrots, diced roughly
1 heaped tsp arrowroot powder (from health shops) to thicken
Preheat a heavy casserole, then add a knob of extra virgin olive oil and sear the beef for a minute each side until very lightly browned (browning isn’t essential, you can go straight to step 2 if you want).
Add the tamari sauce, wine, star anise, garlic, close tightly and simmer gently o the top of the stove or in a low oven or slow cooker for an hour. Meanwhile dice the carrots roughly, peel and cut each onion into 8 wedges.
Add the molasses, some freshly ground black pepper, carrots, onion, and continue to cook very gently for a further 1½ hours. When cooked, remove the beef and keep warm. Adjust the flavour of the cooking juices to taste with water (or some leftover vegetable-cooking water you might have hanging around the fridge). Blend a teaspoonful of arrowroot with a little water, add in a little of the hot liquid, then add to the juices in the casserole and bring up to the boil, stirring, until the sauce thickens and clears.
LOTS of steamed green veg and some mashed Swede turnip or cauliflower mash.
Why this is better for you:
Long slow cooking is much preferable to cooking at high temperatures because fewer toxic byproducts are created to would cause more inflammation in your body. For this reason, browning a single large piece of meat is better than browning small pieces. When I’m feeling really healthy I don’t brown this pot roast at all and it still tastes delicious – the sauce is so rich. Red meat contains acetyl-carnitine. For people with serious energy problems (eg M.E./chronic fatigue syndrome) eating foods that contain acetyl-carnitine every day can bring about great improvements in energy.