Written By Go Vita
PREP TIME 15 mins SERVES 4 COOK TIME 2 hours, 30 mins DIFFICULTY Moderate
INGREDIENTS
1kg organic beef chuck, diced 1 litre organic bone broth (add 5 tbsp Cherry Tree Bone Broth powder to 1 litre boiling water – allow to come to room temperature) 4 golden shallots, sliced 6 cloves garlic, peeled 2 carrots, diced 2 parsnips, diced 1 tbsp organic tomato paste 50ml apple cider vinegar 2 tsp organic maple syrup 60ml extra virgin olive oil 1 ½ tablespoon Celtic salt 1 tsp cracked black pepper 5 sprigs of thyme
METHOD
Preheat oven to 170°C
In bowl coat beef in half oil (30ml) and 1 tbsp of salt
Place a heavy-based roasting tray on a moderate heat on stove top.
Brown beef on all sides and remove from tray and set aside to rest.
Add remaining oil to the roasting tray, add shallots and brown them gently. Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.
Return beef to the pan, fold in tomato paste and maple syrup and allow to caramelise slightly.
Add apple cider vinegar to the pan and continue to cook for a few minutes until meat and vegetables are coated in sticky glaze.
Add bone broth and simmer
Simmer for 10-12 minutes until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for two hours.
