A really delicious combination of tasty vegetables with grass fed beef mince cooked over several hours to produce a lovely caramalized appearance and flavour. The combination of spices, red cabbage, sweet potato and brussel sprouts with beef mince produces a hearty and nutritious dish.

You can vary the vegetables such as using celery instead of brussel sprouts or celeriac, pumpkin or beetroot instead of sweet potato. The coconut amino sauce is also optional but does add a nice flavour. I don’t eat nightshades so leave it out of mine (white potoatoes, tomato, capsicum, paprika, chilli as examples). If you do eat nightshades you could add in some tomato paste but l don’t think it needs it. The main thing is to experiment and adapt the recipe to suit your own needs.

Ingredients:

1kg grass fed beef mince (buy the best quality meat you can).

2 small onions diced

Spices: I used dried cumin, cinnamon and turmeric (mix these up to suit your tastes).

Seasoning: Pink rock salt and black pepper

Coconut amino sauce (1 tablespoon) or a gluten free soy sauce

1/2 red or green cabbage sliced (a bit of both is nice)

1 largish orange sweet potato grated (Don’t skimp on this as it helps sweeten the dish)

6 brussel sprouts sliced (or try a bunch of silverbeet processed on the chopping blade)

2 tablespoons coconut oil (add just before cooking in the oven).

1 cup of home made bone broth (you can add more as the meat is cooking especially if you are using a pan with a lid).

Method:

Add the spices  and seasoning to suit your own personal taste. I used a generous pinch of cinnamon, ginger & turmeric plus 1/2 teaspoon of cumin, 1/2 a teaspoon of pink rock salt & a pinch of black pepper.

Bake uncovered in a 180 degree celsius oven for several hours. Turn with tongs every 30 minutes. The vegetables will slowly break down and caramalize while the amazing flavours develop. I served this on its own and it was a complete meal as it was. Add more stock as you turn it if you think it is a bit dry.

Alternate Prep: This dish was prepared in a pan then the oven but if you have a large pan with a lid that will work just as well and you will get a good result.

I really love this mince and it is so economical and a great family favourite. It is delicious eaten cold the next day and if you don’t have a large family it will last a few days.