Ingredients
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1 tablespoon cooking Solid Fat
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900–1.3 kg grass-fed Beef
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185 ml Bone Broth
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2 tablespoons Apple Cider Vinegar
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1 Orange Juice
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1 Bay Leaf
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1½ teaspoons Sea Salt
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3 Carrots
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2 Parsnips
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2 tablespoons chopped fresh Thyme
Directions
Steps
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1
Done
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Preheat the oven to 150°C. |
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2
Done
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Heat the cooking fat in the bottom of an ovenproof pot with a lid on medium–high heat. Brown the meat well on all sides and remove it from the pot. |
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3
Done
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Add the bone broth, cider vinegar, orange juice, bay leaf and salt to the pot and stir to combine. |
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4
Done
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Place the roast in the pot and surround it with the carrots and parsnips. Sprinkle the thyme all over the meat and the vegetables. |
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5
Done
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Making sure the lid fits properly, cover the pot and braise the meat for 2 to 3 hours in the oven, checking periodically to make sure that it is covered by at least a third of liquid (you shouldn’t have a problem if the lid seals well). It is finished when the meat is easily pulled apart with a fork. |
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6
Done
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Remove the bay leaf and serve the meat and vegetables with some of the cooking juices. |
