I had the pleasure this morning of doing some cooking outside of Sherwood Road Organic Meats, where I used some of their ‘chuck steak’ in this delicious simple and warming slow cooked beef recipe. Their meats have so much flavour on their own (definitely a reflection of how they raise and what they feed their animals!) so I’ve kept this recipe really simple - and just in time for the colder months that are approaching :-)

I combined it with some cauliflower ‘rice’, which is a really good grain-free alternative to rice (for those that might have sensitivities to rice), and it also allows you to sneak in a few more vegetables into the meal :-) This was definitely a talking point for people today - and you can also easily transform it to take on other flavours. With this particular recipe I simply used the same ingredients that I used with the beef to transfer that same flavour across into the ‘rice’.

I hope you enjoy this simple but nourishing meal, and thanks again to the team at Sherwood Rd Organic Meats for providing the amazing beef which is definitely the hero of this dish!

Slow cooked beef with garlic and thyme

Ingredients

• 1kg diced beef (e.g. Chuck steak)

• ½ cup beef stock/broth (or a little water)

• 1 onion

• 3 cloves of garlic

• A handful of fresh thyme or 1 drop of Young Living Thyme Essential Oil

• Salt and pepper

Directions

1. Chop the onion and garlic, and remove the thyme leaves from the sprig or add the thyme essential oil.

2. Add this along with the beef and stock to the slow-cooker, and add some salt and pepper.

3. Cook for 9-12 hours or until tender.

Garlic and thyme cauliflower rice

Ingredients

• ½ cauliflower

• Coconut oil

• ½ onion

• 2 cloves of garlic

• A handful of fresh thyme or 1/2-1 drop of Young Living Thyme Essential Oil

• Salt and pepper

Directions

1. Finely chop the onion and garlic, and if using fresh thyme remove the thyme leaves from the sprig.

2. Use a food processor or finely chop the cauliflower into the size of rice grains.

3. Add a few tablespoons of coconut oil into a pan on medium-high heat, and sauté the onion, garlic and thyme (if using the oil add the thyme essential oil (now) for about 5 until it’s translucent.

4. Add the cauliflower for about 5 minutes until it’s slightly softened but still has a ‘rice’ texture.

5. Add in salt and pepper to taste.