Festive Red Wine Beef Roast, the Lighter Version

Quantities for 4 servings

• 1 kg beef neck (before trimming)

• 1 large onion (sliced)

• 2 tbsp soy sauce

• 1 carrot (diced)

• 1 head of garlic

• 2 tbsp tomato paste

• 1 cup dry red wine

• 2 cups water

• 1 bay leaf

• ½ tsp thyme

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp sweet paprika

• 30 drops Sucrazit sweetener SucrazitAn Israeli zero-calorie liquid sweetener. Any liquid sweetener works instead.

1. 1

   Trim all the visible white fat from the beef before cooking, leaving the connective tissue that gives a melt-in-your-mouth texture. This is the step that saves most of the calories

2. 2

   Sear the meat briefly on all sides in a wide pot

3. 3

   Add the onion, carrot, garlic and spices to the pot, followed by the tomato paste, soy sauce, wine, water and sweetener

4. 4

   Cook over low heat for 3-4 hours, until the meat is completely tender

5. 5

   Let it cool, lift off the fat that has collected on top, reheat and serve