Braised beef & Feta gremolata
Our dietitians' favouriteThis is the Braised beef & Feta gremolata recipe.
- Prep: 10 min
- Cooking: 2 h 40
Ingredients
- 1 tbsp (15 mL) butter
- 2 lb (900 g) boneless beef blade roast
- Salt and freshly ground pepper
- 2 - 3 leeks
- 1 Canadian blonde beer
- 1 bay leaf
- Feta gremolata
- 1 cup (250 mL) Canadian Feta crumbled
- 1/3 cup (75 mL) fresh parsley coarsely chopped
- 1 - 2 tsp (5-10 mL) lemon zest
- 2 tsp (10 mL) pink peppercorns crushed
- 1 clove garlic chopped
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Preparation
Preheat oven to 325°F (160°C).In a Dutch oven, melt butter on high heat and brown meat for 3–4 min on each side. Season generously with salt and pepper. Pour beer over beef. Top with bay leaf and leeks. Bring to a boil and continue cooking, covered, in the oven for 2 h 30 min. Half an hour before end of cooking, mix Feta gremolata ingredients in a bowl. Set aside at room temperature. To serve, divide leeks among plates and top with some meat. Drizzle with cooking juice and garnish generously with Feta gremolata.
Tips
Did you know? Whole or sliced, leeks can be stored in the refrigerator for about two weeks. Once blanched, leeks can be kept in the freezer for up to a year.
Cheese alternative: Canadian Blue cheese.
Nutritional information
Per serving| Energy: | 338 Calories |
| Protein: | 37 g |
| Carbohydrate: | 8 g |
| Fat: | 16 g |
| Fibre: | 0.9 g |
| Sodium: | 332 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 16 % / 173 mg |
| Selenium: | 70 % |
| Vitamin B12: | 287 % |
| Vitamin B6: | 63 % |
| Zinc: | 63 % |
