Scottish Beef Roast with Cauliflower Puree3 min read
The weather in Scotland abounds with chilly, rainy days which call for a hearty warming meal. This recipe fits the bill, utilizing a low and slow cooking method that’s hands-off and fills your home with delicious smells all afternoon. Slow-cooking the beef not only makes it taste delicious and tender, it actually makes it healthier and easier to digest. The collagen in the beef becomes more readily absorbable, giving its healthful boost to your gut, hair, skin, and nails. Beef is naturally rich in protein and amino acids, aiding muscle repair and satiation. The cauliflower puree is a nutritional powerhouse in its own right, providing fiber, antioxidants, phytonutrients, choline, and b vitamins. It aids in digestion, protects against cancer, and even boosts memory. Add a simple green salad for a comforting and healthy meal that’s sure to please.
Total Time: 4 hours (20 minutes active time)
- 2 pounds beef chuck roast
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 sweet yellow onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 4 carrots, chopped into 1-inch slices on the diagonal
- 4 parsnips, chopped into 1-inch slices on the diagonal
- 2 cups chopped mushrooms (optional)
- 6 sprigs fresh thyme
- 2 cups beef or vegetable stock
- 4 tablespoons fresh chopped parsley
- An hour before cooking, bring the beef to room temperature.
- Preheat the oven to 300 degrees. Heat a large Dutch oven with a lid over medium-high heat. Add the butter to the pan to melt. Coat the beef with the flour, salt, and pepper, ensuring it is evenly coated on all sides.
- Sear the beef on all sides, allowing each side to thoroughly brown and form a crust before flipping (about 4-5 minutes per side). Remove the beef to a plate and set aside.
- Sautee the onions and garlic until starting to caramelize (about 5 minutes). Add the carrots, parsnips, mushrooms, and thyme, and stir well to combine. Add the beef and any drippings back to the pot, pour over the stock and stir to combine. The stock should cover the beef halfway.
- Put the lid on the pot, and cook for two and a half hours. Flip the beef and add more broth if needed, and cover and cook another 30-45 minutes, until the beef is easily shredded with a fork and falls apart. Season to taste with salt and pepper if needed, garnish with the parsley, serve the beef and vegetables over the cauliflower puree, and enjoy!
Cauliflower Puree: break 1 head of cauliflower into small florets. Steam until tender, then use an immersion blend to puree it with half a cup broth, 2 tablespoons butter, and salt and pepper to taste. (Alternatively, you can use a blender or food processor or mash it with a potato masher, it won’t be as smooth but will still be delicious!). Add a small handful of parmesan to the warm puree for an extra flavor boost.