Cozy Beef Chuck

Recipe

Serves 4

Ingredients:

Beef Chuck

1 ½ kg Beek chuck
2 Large Carrots (chopped in medium cubes)
2 Large Celery (chopped in large cubes)
1 Large Onions (cut in large cubes)
1 leek (chopped) + Keep full stem
1 large black garlic cloves (whole)
2 containers Shitake mushrooms
1 ½ baby potatoes
2 Cups organic low sodium beef stock
1 Cup red wine (I use cabernet)
1 large bushel of fresh sage
3 dry cloves
Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp coarse sea salt
2 Tbsp whole peppercorns

How To

1. Preheat oven to 300 degrees. In a large oven proof saucepan, heat 5 generous Tbsp of Olive Oil,
generously salt & pepper the meat (about 30 secs per side). Set aside in baking dish.

2. Deglaze with the wine and collect all the delicious bits. Then Add the beef stock and place your beef
chuck back in. Proceed with throwing all your vegetables and spices, except for the shitake
mushrooms and potatoes. Cover lid and cook in the oven on convention for 2 hours.

3. After 2 hours, add the shitake mushrooms and potatoes, add the coarse sea salt and peppercorns and
stir. Cover lid and cook for another hour.

4. When ready. Remove the vegetables, (discard the leek stem and herbs) leaving a few (about 1 cup),
in one bowl and the meat in another plate. Blend the veggies in the stock and bring to a boil. It will
become more consistent and create a healthy thicker sauce.

5. Shred the meat. Then add the veggies and meat back in and stir (season if required).

6. Serve alone, with fresh polenta or rustic bread.

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