AIP Slow-Braised Beef Chuck with Caramelised Plantain, Warming Spice and Stewed Pear

Instructions

1. 01

   The night before (or earlier in the week): braise the beef chuck in just-covered bone broth with the bay leaf and a pinch of salt, lid on, in a low oven at 150 °C (300 °F) for 2 hours, until the meat is fork-tender. Cool and refrigerate in the broth. (The recipe assumes 100 g of cooked, refrigerated beef-in-broth is ready to go.)

2. 02

   In the morning, lift the bay leaf out and tip the beef and 100 ml of the broth into a small saucepan. Add the grated ginger, cinnamon and apple cider vinegar. Warm over medium-low heat for 6 minutes, stirring occasionally, until the broth reduces by about a third and clings to the meat.

3. 03

   While the beef warms, melt half the coconut oil in a small skillet over medium heat. Lay the plantain slices flat and cook 3 minutes per side until deep gold and softened. Sprinkle lightly with sea salt.

4. 04

   In a separate small saucepan, combine the diced pear with a tablespoon of water and a pinch of cinnamon. Cover and stew 4 minutes over medium-low heat until just soft.

5. 05

   Spoon the beef and its glossy broth into a bowl. Set the plantain alongside, then the warm stewed pear. Scatter the parsley over the beef and finish with the remaining coconut oil drizzled across the plantain.