Tablespoon of coconut oil
800gr organic beef cheeks (or beef brisket)
12 French shallots – peeled
200gr button mushrooms – halved
2 large carrots sliced side on reasonably thick slices
3 bay leaves
Sprig of thyme
2 star Anise
1 garlic clove sliced
½ white pepper corns
400 ml of veal or beef stock
- Seal and brown meat first (optional) place meat in slow cooker
- Sauté onions, leek and mushrooms in coconut oil until lightly browned.
- Arrange the onions and mushrooms on top along with the rest of the ingredients.
- Poor over the stock.
- Turn on to low and cook for 4-6 hours
Serve with steamed broccoli or beans with a dash of butter and quality Celtic sea salt.