Equipment
Ingredients
HOT BEEF LAYER:
- 1 tablespoon coconut oil (or butter or ghee)
- 4 pounds Beef Chuck Roast boneless
- 1 cup tomato sauce
- 1/2 cup Kettle and Fire beef broth
- 1/2 cup Coconut vinegar (or apple cider vinegar)
- 1 tablespoon chili powder
- 2 cloves garlic minced
- Salt and pepper to taste
“ ICE CREAM” TOPPING (FAUXTATOES):
- 2 cups Kettle and Fire beef broth
- 1 medium head cauliflower chopped
- 1/4 cup parmesan cheese grated
- 2 tablespoons cream cheese softened, plus more if desired
- 1 clove garlic smashed to a paste
- 1/8 teaspoon fresh ground black pepper
FOR GARNISH:
- 1 cup sharp cheddar cheese freshly shredded
- 8 cherry tomatoes
Instructions
“ ICE CREAM” TOPPING (FAUXTATOES):
- Set a stockpot of broth to boil over high heat. Clean and cut cauliflower into small pieces. Cook in beef broth for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked veggie very dry between several layers of paper towels. In a blender or food processor, puree the hot veggie with the cream cheese, Parmesan, garlic, and pepper until smooth. Set aside.
HOT BEEF LAYER:
- Heat oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides. Reduce heat to medium-low, and pour in the tomato sauce, broth, and vinegar. Season with chili powder, salt, pepper, and garlic. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate. Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or over the “faux”tatoes. Top with shredded cheddar cheese and a cherry if desired and serve.
Nutrition
Calories: 824 | Fat: 65g | Protein: 50g | Carbohydrates: 8g | Fiber: 3g | P:E Ratio: 0.7