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GOODNESS
Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Beef Reduction

serves
prep time: 10
cook time: 176

ingredients

  • Olive oil
  • 1 pound beef shank pieces
  • 2 large carrots, peeled, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1/2 cup brandy
  • 1 quart water
  • 3 large fresh thyme sprigs

directions

Preheat oven to 450 degrees. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan, scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 1 quart water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2.5 hours.

Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. (Can be made 4 days ahead. Keep chilled.)