HEARTY IMMUNE-BOOSTING CASSEROLE
serves 4 use only Aust. organic meat, bone broth, tom paste and maple syrup
1kg beef chuck, diced
1L bone broth*
4 golden eschallots, sliced
6cl garlic, peeled
2 carrots and 2 parsnips – diced
1T tomato paste
50ml acv
2t maple syrup
60ml extra virgin olive oil
1.5T Celtic salt
1t cracked blk pepper
5 sprigs of thyme
heavy roasting pan.
Preheat oven to 170 degrees C. In a bowl, coat beef in half oil (30ml) and 1T salt.
Place a heavy based roasting tray on a mod heat on stove top.
Brown beef on all sides and remove from tray, setting aside to rest.
Add remaining oil to r.tray then add shallots and brown them gently.
Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.
Return beef to pan, fold in t/paste, syrup and allow to caramelise slightly. Add acv to pan and continue to cook for a few minutes until meat and vegies are coated in sticky glaze.
Add bone broth and simmer for 10-12 mins until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for 2 hours.
(* 5T Cherry Tree bone broth powder to 1L boiling water – allow to come to room temp)
