Name: Red Wine Beef with Pink Peppercorns
Ingredients: coconut oil; 2.6 pounds beef (chuck steak or beef cheeks); 1 tablespoon buckwheat flour; sea salt and black pepper to taste; 2 carrots, roughly chopped; 1 celery stalk, roughly chopped; 3 shallots, roughly chopped; 3 garlic cloves, crushed; 1/4 cup tomato paste; a few sprigs of thyme; 2 bay leaves; 2 cups of red wine; 1-2 cups of beef stock; pink peppercorns, to garnish

Description

A rich beef dish braised in red wine is livened by beautiful pint peppercorns with a subtle sweet and spicy flavor.

Ingredients

Scale

coconut oil
2.6 pounds beef (chuck steak or beef cheeks)
1 tablespoon buckwheat flour
sea salt and black pepper to taste
2 carrots, roughly chopped
1 celery stalk, roughly chopped
3 shallots, roughly chopped
3 garlic cloves, crushed
1/4 cup tomato paste
a few sprigs of thyme
2 bay leaves
2 cups of red wine
1–2 cups of beef stock
pink peppercorns, to garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 180C/350F.
Heat coconut oil in a heavy bottom skillet over medium heat.
Dust beef in flour and season with salt and pepper and brown the beef in the hot skillet.
Add more coconut oil to the same hot, empty pan. Sauté carrots, celery, shallots, and garlic for about four minutes.
Add the tomato paste and cook for a minute longer. Return beef to the pan along with thyme, bay leaves, wine, and stock. Increase heat and bring to a boil.
Cover with a lid and move the pan to the oven. Cook for about 2 1/2 hours. Once done, season to taste and add pink peppercorns.

Category: Main