Black garlic-braised beef with chargrilled Brussel sprouts, pomegranate & purple basil

Macros: Protein: 38g, Carb: 38g Fat: 14g =430

Beef is one of the richest sources of iron. We serve it with dark green vegetables such as Brussel sprouts to facilitate iron absorption. In addition, Brussel sprouts are abundant in fibre, and provide a great source of support for our digestive systems.


  • 90g beef brisket
  • ¼ g onion
  • 2 cloves black garlic
  • 50ml beef stock
  • 1 stick of celery
  • 30g chopped leeks
  • 1tbsp tomato paste
  • 100g Brussel sprouts
  • 1 tsp chilli flakes
  • 1 tbsp pomegranate seeds
  • 2 tsp of chopped purple basil
  • 1 tsp coconut oil
  • 1 tbsp pea shoots
  • 100g purple potatoes


  1. Heat a little olive oil in a pan
  2. Lightly fry the onion until soft
  3. Add the garlic and cook for one more minute
  4. Add the tomato paste and make sure the onions and garlic are covered in the paste
  5. Pour in the beef stock, celery and leeks
  6. Bring to the boil
  7. Add the beef
  8. Cover and simmer for 3 hours


  1. Add a splash of olive oil to a separate pan
  2. Slice the Brussel sprouts in half and add to the pan
  3. Sprinkle with chilli flakes, cover, and cook for 10-15 minutes on a low-medium until tender
  4. Garnish with a handful of basil and a tbsp. of pomegranate seeds
  5. Slice the purple potatoes into halves and roast in a small amount of coconut oil for approximately 45 minutes until soft on the inside and golden on the outside
  6. Serve the braise over the potatoes and add the sprouts salad on the side
  7. Finish with a sprinkling of pea shoots

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