EIWITRIJK RECEPT · FASE 3 · DINER

Lean shredded beef with potato puree

Slowly cooked lean shredded beef with a light potato puree, tailored to Phase 3.

135 min totaal 1 portie 480 kcal p.p. 40 g protein

Butter-soft shredded beef from lean beef brisket, braised for hours with bay leaf and clove until it falls apart by itself, this is patient cooking at its finest. A light potato puree based on quark catches the rich gravy perfectly. A Dutch braised classic that brings rest and flavour to the plate.

In Phase 3 there's room for more carbs, and this meal fills that space with creamy puree alongside the lean meat. The beef brisket delivers forty grams of protein, which ensures lasting satisfaction and muscle repair, whilst the potato with quark provides a balanced portion of carbs. Comfort and your high-protein diet go hand in hand here.

Lovely with a portion of braised red cabbage or roasted carrots on the side for colour and sweetness. An extra spoonful of gravy over the puree makes every bite succulent.

Zo maak je het

  1. Sear the meat all over in a dry pan and remove it.
  2. Fry the onion briefly and return the meat with stock, bay leaf and clove.
  3. Braise the meat covered for two hours on low heat until it shreds apart.
  4. Mash the potato with the quark until smooth.
  5. Shred the meat and serve with the gravy over the mash.

Bewaren

The shredded meat stays in good condition covered with gravy for three days in the fridge and freezes excellently for up to three months. The flavour often becomes even richer after a day's rest.

Variatietips

Stew a handful of halved mushrooms along with it for extra umami in the gravy. You can partly replace the mashed potato with celeriac for fewer carbs.

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