This post includes a summary of a paper published in Clinical Pediatrics Vol. 25, No. 4, 219-221 (1986) and a recipe for pot roast brisket.
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Study title and author:
Nutritional Vitamin B12 Deficiency in a Breast-fed Infant of a Vegan-diet MotherRonald Sklar, MD
Department of Pediatrics, School of Medicine and the Doernbecher Memorial Hospital for Children, Oregon Health Sciences University, Portland, Oregon
This paper can be accessed at: http://cpj.sagepub.com/cgi/content/abstract/25/4/219
A 7-month-old male presented with lethargy and failure to thrive. The child was exclusively breast-fed from birth by a mother who was a strict vegetarian.
Laboratory data revealed the child was vitamin B12 deficient and had anemia.The study emphasized the need for the mother to have an adequact diet during pregnancy and after birth.
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Pot Roast Brisket
Ingredients:
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| Food Mall: Brisket |
1 x 1.3kg/3lb beef brisket
Salt and freshly milled black pepper
Salt and freshly milled black pepper
30ml/2tbsp butter
50g/2oz chorizo sausage, chopped
50g/2oz chorizo sausage, chopped
2 garlic cloves, peeled and finely chopped
2 red onions, peeled and chopped
1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
200ml/7floz good, hot beef stock
1 x 400g can chopped tomatoes
2 bay leaves
30ml/2tbsp freshly chopped thyme leaves
Method:
1.Place the meat on a chopping board and season.
2.Heat the butter in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.
3.In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes.
4.Spoon into the slow cooker and place the joint and chorizo on top.
5.Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
6.Remove the meat from the cooker, slice and serve.
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| Pot Roast Brisket |
