Slow cooked beef cheeks

(serves 2)

• 1 tablespoons of coconut oil

• 2 grass fed beef cheeks

• ½ medium onion

• 1 garlic clove

• 2 carrots sliced

• 2 turnips diced

• 2 large tomatoes

• 1 tablespoon tomato paste

• 1 cup beef bone broth

• 1 tablespoon marjoram leaves

• 1 star anise

• Brussel sprouts

Method

Melt coconut butter in pan and brown the beef cheek each side. When brown set aside.

Sauté onion and garlic in pan and then add carrot and turnip. Cook for around 2-3 mins. Add tomatoes and tomato paste and cook for another 2 mins

Then add stock and herbs. Transfer all to slow cooker and cook on low for 5-6 hours. Serve with Brussel sprouts and roast vegetables.