Grilled Beef with Parsley Potatoes

Ingredients

• Shoulder Clod150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)
• Bay Leaves1 count (1 g)

Instructions

1. 1

   Step 1

   Put water in a pot over high heat until it boils. In the meantime, peel and cut the potato into small pieces.

2. 2

   Step 2

   Chop the onion, garlic, carrot and add salt and pepper to the beef.

3. 3

   Step 3

   Once the water is boiling, add the potatoes and let boil for 10 minutes. Remove, drain and set aside.

4. 4

   Step 4

   In the meantime, heat a pan over high heat and, once heated, sear each side of the beef for 4 minutes. Remove and set aside.

5. 5

   Step 5

   In the same pan, pour 1/3 of the oil and stir-fry the onion with the garlic and carrot with a pinch of salt for 5-7 minutes over medium-low heat or until translucent.

6. 6

   Step 6

   Add the beef again with some water and cover. Let cook for 15 minutes.

7. 7

   Step 7

   Pour the remaining oil on the potatoes. Add salt and pepper and then the chopped parsley. Optional: Stir-fry them on a pan until browned or cook in the air fryer.

8. 8

   Step 8

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Beef with Parsley Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.