Slow Cooked Organic Beef with Bone Broth and Winter Veg (Serves 4)

INGREDIENTS

• 1kg Organic Beef Chuck (5cm Dice)
• 1L Organic Bone Broth 
• 4 Golden Eshallots (sliced)
• 6 cloves garlic (peeled)
• 2  Carrots (5 x 2cm pieces)
• 2 Parsnips (5 x 2cm pieces - core removed)
• 1 Tbs Organic Tomato Paste
• 50ml Apple Cider Vinegar 
• 2 tsp Organic Maple Syrup
• 60ml Extra Virgin Olive Oil
• 1.5 Tbs Celtic salt
• 1 tsp Cracked Black Pepper
• 5 Sprigs of Thyme

Method:

Preheat oven to 170 degrees celsius.

In a bowl coat the beef in half the oil (30ml) and 1 Tbs of the salt.

Place a heavy based roasting tray (preferably cast iron) on a moderate heat on the stovetop.

Brown the Beef on all sides, then remove from the tray and set aside to rest.

Add the remaining oil to the roasting, add the shallots and brown them gently.

Add the parsnips, carrots, garlic and  remaining salt to the pan, continue to cook until golden brown.

Return the Beef to the pan, fold in  tomato paste and maple syrup and allow to caramelise slightly.

Add the apple cider vinegar to the pan and continue to cook for a few minutes until the meat and vegetables are coated in a sticky glaze. -Add the Best bone broth and bring to a simmer.

Simmer for 10- 12 minutes until the liquid has reduced by 1/3. Add the thyme  and cover with foil or lid and place in oven for 2 hours.

Enjoy with your favourite accompaniments.