New You Boot Camp Colcannon
13th April 2015
Miso-Roasted Aubergine Steaks With Sweet Potato
13th April 2015
Ingredients
- 3 tbsp coconut oil divided
- 3 pound beef chuck excess fat trimmed, cut in 1 1/2 inch pieces
- Himalayan Crystal Salt
- Fresh black pepper ground
- 4 cloves garlic chopped
- 1/3 cup tomato paste
- 2 cup organic beef stock
- 1 1/2 cup stout beer
- 2 tsp thyme dried
- 2 bay leaves
- 1 large carrots sliced 1/4-inch thick
- 1 large yellow onion cut in 1-inch pieces
- 1 large parsnip cut in 3/4-inch pieces
Servings:
Instructions
- Preheat oven to 325 F. (170 C.)
- Heat 2 tablespoons of coconut oil over medium-high heat in an oven-proof pot or Dutch oven.
- Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes.
- Transfer to a plate. Repeat with remaining beef.
- Return beef to pot and add the garlic. Saute 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper.
- The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil; reduce heat to a simmer and cover.
- Transfer pot to oven. Bake until meat is tender, 1 1/2 to 2 hours.
- While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat.
- Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in colour and begin to take on a golden hue, 2 to 3 minutes.
- Remove beef from oven. Skim any fat on the surface of the liquid with a spoon.
- Add vegetables to the beef, stirring to combine.
- Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender.
- Remove and taste for seasoning. Serve hot with mashed sweet potatoes potatoes.
- Enjoy!
