This recipe was sent to us by our lovely friend and fellow Crossfitter, Mariana. What we should have done was refused to post it until she came round and cooked it for us, but we are nice and like sharing, so here it is. Thanks Mariana!
For the stew:
1 stick of celery
2 medium onions
2 medium carrots
2 cloves of garlic
For the mash:
Salt & pepper
How to make the Stew:
Cut the ox cheeks into big chunks, roughly chop up the veggies.
Heat a little ghee in a big frying pan and sear the beef until brown on all sides. Transfer to a big saucepan.
Sauté all the veggies in the frying pan and transfer into the saucepan.
Add the beef stock and top up with water to cover the meat and veg if needed.
Bring to the boil then turn the heat all the way down, cover and simmer until the fat and sinew is soft and silky and the meat falls apart. This could take anywhere between three and five hours.
How to make the mash:
Peel the sweet potatoes and chop them up into even sized chunks.
Boil until soft then mash.
Roughly chop the mushrooms and thyme.
Sauté the mushrooms, garlic and thyme in a little ghee on a low heat.
Add the mashed sweet potato, stir and add a little coconut milk for creaminess.