Ingredients
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3 lbs (1.4 kg) trimmed Beef
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1 tbsp (15 ml) Coconut Oil
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2 cups (280 g) diced Onion
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4 cloves Garlic
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3½ cups (840 ml) Beef Broth
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4 sprigs fresh Thyme
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2 Bay leaves
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7 oz (200 g) Cauliflower
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12 oz (340 g) frozen, peeled pearl Onion
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½ lb (225 g) Mushrooms
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½ tsp Salt
Directions
Steps
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1
Done
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BraiseTrim off any excess fat from the beef cheeks and cut them into 2-inch (5-cm) pieces. Heat the oil in a Dutch oven over medium-high heat on the stove top and brown the beef cheeks in batches, about 3-4 minutes per side. Reserve the browned beef cheeks on a plate to catch any juices. Preheat the oven to 325°F (163°C). Reduce the heat on the stove top to medium and add the diced onion and garlic to the Dutch oven. Cook until fragrant and just softened, about 5 minutes. Add the beef broth to the Dutch oven and scrape up the fond. Add the thyme sprigs and bay leaves, then return the browned beef cheeks to the Dutch oven and pour over any meat juices from the plate. Add the cauliflower and pop the lid onto the Dutch oven before putting it in the oven on a lower shelf. Cook for 2½ hours. |
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2
Done
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BlendUse a slotted spoon to transfer the beef cheeks to a bowl and keep them warm. Remove and discard the thyme sprigs and bay leaves. Use an immersion blender to puree everything into a smooth gravy. |
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3
Done
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CookReturn the beef cheeks and any juices to the Dutch oven and add the pearl onions, sliced mushrooms and salt. Stir the beef through the gravy until all the ingredients are combined, then put the lid back on the Dutch oven and return to the oven to cook for a further 30 minutes. Serve immediately! |
