Slow-Cooked Beef Cheeks with Organs Powder
Slow-Cooked Beef Cheeks with Organs Powder
This rich, hearty dish is the ultimate comfort food. It’s flavourful, nourishing and surprisingly simple to throw together. Adding Cell Squared’s Organic Beef Organs Powder at the end is an easy way to sneak in a big nutritional boost, without affecting the taste. More Cell Squared recipes
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 2 tbsp Cell Squared Organic Ghee
- Fresh parsley or chives, to garnish
- 1 brown onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- ½ leek, chopped
- 2 large grass-fed beef cheeks
- 2 large potatoes, cubed
- 8 mushrooms, quartered
- 1 tbsp thyme (or fresh herbs: rosemary, sage or oregano)
- 1–1.5L chicken or beef stock or bone broth
- Salt & pepper, to taste
- Powder Cauliflower purée, rice or mash, to serve
Method
- Heat a large frying pan over medium heat, add 1 tbsp ghee and sauté the onion, carrot, celery and leek for about 5 mins until lightly golden. Transfer the veggies to a medium-large saucepan or Dutch oven.
- In the same pan, add another tbsp ghee and sear the beef cheeks on each side until browned.
- Add the beef cheeks to the saucepan with the veggies, then add the potatoes, mushrooms, thyme, broth and a generous pinch of salt.
- Cover with a lid and bring to a gentle simmer. Cook on low heat for 4.5–5 hours or until the beef cheeks are meltingly tender and falling apart.
- After serving, sprinkle 1⁄3–1 tsp (depending on age and nutrient goals) of Organic Beef Organs Powder over each plate and gently stir through for an extra boost of nutrients.
- Serve with cauliflower purée, rice or mash and top with fresh herbs.
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