From 9 monthsLunch and dinnerUnder review by our nutritionist
Shredded pot roast with cassava
Beef cooked slowly until it falls apart gets so tender that your baby can eat it on their own, and cassava sticks are perfect for little hands to hold. This is the stage of soft pieces, and this dish brings together iron, energy and a real home-cooked flavor.
- Difficulty
- 4 out of 5
- Ingredients
- 2 out of 5
- Time
- 4 out of 5, 1 h1 h
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Makes 3 servings Freezer-friendly
Ingredients
- 1 piece of beef shank or chuck (about 7 oz / 200 g)
- 1 piece of peeled cassava (yuca), fresh or frozen (about 7 oz / 200 g)
- 1 small carrot
- ½ onion and 1 garlic clove, chopped
- a drizzle of olive oil
How to make
- 1Cut the beef into 3 pieces. Brown it in the olive oil with the onion and garlic.
- 2Add 2 cups of unsalted water and cook in a pressure cooker for 35 minutes once it reaches pressure.
- 3In another pot, cook the cassava in unsalted water for about 20 minutes, until very soft.
- 4Release the pressure, add the carrot cut into rounds and cook 10 more minutes, uncovered.
- 5Shred the beef with two forks into short threads and mix it into the broth.
- 6Remove the woody string from the center of the cassava and cut it into finger-size sticks.
Tips
- Texture (9 to 11 months): beef in short threads that fall apart between your fingers. Cassava very soft, without the hard string.
- Little hands: offer the cassava sticks and let your baby pick up the beef with their fingers.
- Storage: 3 days in the fridge or 30 days in the freezer, the beef together with the broth.