A meal for the family
I’m bringing in more comfort food, more recipes for the whole family to enjoy. Today it’s a Keto pot roast. This is classic comfort food. Slow cooked beef with vegetables. Normally these have carrots and potatoes in them, they are thickened with flour and not ideal on Keto. However today I’m making mine with mushrooms and zucchini. I’m also using the vegetables like onions, celery and mushroom stalks to thicken the sauce. It’s a rich and thick gravy that rivals anything you’ve ever had before. So anyway enough jibber jabber, let’s cook!
Do Indians eat beef?
Living in India my access to beef is limited. And when I say that I just mean the cuts of meat and the quality that is available to me. First let me tell you where I’m coming from. Indians eat meat and that includes beef. However in our cuisine meat isn’t really a central point like in the west. It’s not a piece of meat with veggies around it. We have either kebabs or curries or a dry fry which is part of a larger meal that includes veggies, rotis, rice, lentils etc. Hence the meat is produced in a certain way, it’s one of the reasons we don’t eat chicken with skin.
Also Indians don’t use ovens to cook, except a tandoor which is something you’ll find in a restaurant, not a home. Of course over the years with more western influences these things change but largely Indians still eat meat as part of curries and kebabs and we cook on the stove and use pressure cookers.
The animals used for beef are not really bred with the intentof slaughter. They are normally working animals which are sent for slaughter when they get old. Also the breed of bovine creatures used are not the particularly the best for their meat. All the good animals that are bred for their meat are slaughtered and exported. India is the 3rd largest exporter of beef in the world. So what this all boils down to is that we get 3 options when it comes to beef in India.
We get ground meat, which is mostly used for kebabs, we get tenderloin which is used for steaks and we get ‘just beef’ which is all other assorted meat of the animal. We don’t know which part it’s even come from.
What we do know is that it’s tough and chewy and because it’s all muscle meat from an animal that’s been working for most of it’s life it’s never going to be tender since there is no fat or marbling. Hence I avoid using or even eating that because it’s just not pleasant most of the times. It’s passable in a few dishes like my Kerala beef fry.
What should you use?
When you cook this dish you want to use a nice slow cooking cut of beef. Ideally something nice and fatty that can break down with the slow cooking. Now each part of the world has a different name and labeling for everything. But you should be able to use chuck roast, stewing meat (seen this in the UK), brisket and short rib. I do believe there is a rump roast or round roast available as well. In terms of cooking time I remember in the UK each package gave you cooking time instructions. I would definitely use those as a guide while cooking this dish.
Nutrition Info (Per serving)
- Calories: 218
- Net Carbs: 3g
- Carbs: 4g
- Fat: 13g
- Protein: 22g
- Fiber: 1g
This recipe makes 10 servings. Get this recipe on myfitnesspal.
I wanted to keep this recipe fairly traditional so I didn’t add any cream to it. You can add double cream at the end to make the sauce even more rich and add fat to the dish. You could even add more butter to the sauce as well for the good fats. In terms of carbs you can reduce the amount of vegetables used if you are particular. I personally don’t care about carbs from vegetables so I am generous with them and it doesn’t bother me. For my macros I’ve used ‘chuck’ as my cut of beef so the macros will vary depending on what cut of beef you use.