Minestrone soup, made with local produce and grass-fed beef, is a comforting dish that's both tasty and beneficial for your health and the environment.
It's built on a rich base of homemade beef broth, made from grass-fed beef bones, simmered with onions, carrots, celery, garlic, and herbs. This broth, bursting with natural flavors, brings a deep, authentic taste to the soup.
The grass-fed beef used in this recipe is not only tender and flavorful, but it also offers numerous health benefits. It's higher in omega-3s and antioxidants like vitamin E, and lower in saturated fat than grain-fed beef, contributing to a better nutritional balance.
Fresh, local vegetables like zucchini, carrots, onions, and celery are added, ensuring a crisp texture and optimal nutrient intake. These seasonal vegetables are often richer in vitamins and minerals because they are picked at their peak and haven't undergone long transport journeys.
The soup is also enhanced with wheat shells (pasta), diced tomatoes, kidney beans, and a generous dose of tomato paste for a touch of sweetness and depth of flavor. Garlic, spices, and a blend of local herbs enhance the flavor, creating a balanced and aromatic seasoning.
By choosing local products, this soup helps support local farmers while reducing the carbon footprint associated with food transportation. It is thus part of a sustainable and environmentally friendly approach.
This minestrone soup thus becomes a delicious, nutritious and eco-responsible option, ideal for a complete meal, homemade and rooted in respect for the seasons and local agriculture.
Comment décongeler ses viandes?
La meilleure façon de décongeler les viandes est au réfrigérateur. C’est l’option la plus sécuritaire puisque les microorganismes s’y développent plus lentement. De plus, c’est la technique qui donne une viande de meilleure qualité, car elle conserve mieux son humidité.Idéalement, on recommande de consommer les coupes de viande surgelées dans les 12 mois suivant la date d’emballage.
La surgélation affecte-t-elle la valeur nutritive?
Chez Mon Beau Bon Bœuf, toutes nos coupes de viandes sont vendues surgelées afin de préserver la qualité jusque dans votre assiette.
La surgélation (congélation rapide) est un procédé industriel pour refroidir beaucoup plus rapidement et à une température plus froide que la congélation traditionnelle. Cette technique conserve mieux la texture ainsi que les qualités nutritionnelles et organoleptiques des aliments en comparaison à la congélation.
D’un point de vue nutritionnel, la surgélation permet de bien sauvegarder les nutriments, mis à part la vitamine C qui est sensible à la chaleur et au froid. Cette vitamine ne se trouve toutefois pas dans la viande.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.
