Beef provides heme iron, while broccoli adds vegetable flavour and texture. Beef takes longer to become tender than broccoli, so cook the ingredients separately and use a food thermometer rather than judging safety by colour alone.
Cook raw lean minced beef in a clean nonstick pan over medium-low heat with a little safe water if needed, breaking up all clumps until the thickest part reaches 71°C (160°F) on a food thermometer. Avoid raw-meat cross-contamination.
Wash and steam broccoli until even the thickest stem is completely tender; remove any tough woody portion.
Combine thoroughly cooked beef with the fully tender other ingredients and blend or mash finely. Add small amounts of safe liquid for a moist spoonable texture without dry meat clumps, tough stems or compact rice grains.
Cool to feeding temperature and offer under supervision. Refrigerate only clean untouched portions promptly.
Blend fully cooked beef finely with soft broccoli and enough cooking liquid for a moist spoonable texture. Check for chewy meat fibres or hard broccoli stems; adapt thickness to the baby's skills.
Very smooth purée.
Soft mashed texture.
The listed ingredients do not intentionally include a major allergen. Check broths or other additions separately.
Refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir well and cool before serving; discard leftovers from baby's feeding bowl.
Refrigerate cooked, untouched portions promptly. Reheat until steaming hot throughout, stir well and cool before serving; discard leftovers from baby's feeding bowl.
This guide is informed by current guidelines from leading health organizations:
