Is Beef for Breakfast? Why, Yes, Yes it is!

These were absolutely amazing. My husband actually threw this together for a family since my sister-in-law and I both have to be careful about what we eat.  While the rest of the family had sushi for take-out, she and I got to feast on this, and it was AMAZING. These are actually the leftovers that I had for breakfast .Technically, I could eat this over cauliflower crumbles, potatoes etc, but in all actuality, it just doesn’t need it. It is amazing as-is. I couldn’t find the usual short ribs, so I opted for a chuck roast with bones.  Boy, was that a good choice! I had to adjust the cooking time, but it could seriously just melt in your mouth. I also changed the recipe a bit to include a trick for separating the fat. This will keep it from making too much of a gel when it cools with the tapioca flour.

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Ingredients:

  • 3  lbs beef chuck roast (seasoned with salt and pepper)
  • 1/2 tablespoon avocado oil, bacon fat, ghee, or lard
  • 1 cup beef broth
  • sweet onion (chopped into large chunks) 
  • 3 garlic cloves, diced
  • tablespoon honey
  • 1 tablespoons coconut palm sugar
  • 1teaspoon sea salt
  • 1teaspoon black pepper
  • 1.5 Tbsp arrowroot or tapioca flour (optional for thickening the gravy)

Turn the pressure cooker to “browning” Brown the seasoned short ribs on all sides. Remove to a plate and throw in onion and cook for about 3-4 minutes stirring occasionally. Add garlic for last 30 seconds or so. Put in all remaining ingredients and stir or whisk to combine.  Add meat back in. Put the lid back on the pressure cooker. Change the setting on the cooker to “high pressure” and set the timer to 100 minutes.  Allow the pressure to release naturally for ten minute before removing the lid. With tongs, remove the ribs to a plate and use a fork to pull the meat apart (this should happen VERY easily as it will probably already have fallen off of the bones). See optional trick below for removing some of rendered fat. Take about 1/3 cup of the cooking liquid and create a slurry by whisking it with the arrowroot or tapioca flour. Slowly pour into the pot of liquid while whisking. This should almost immediately create a thickened gravy. 

Optional trick for separating out some of the fat that has rendered:

Place liquid into the bag and let it rest for a bit. Over two bowls, cut the bottom corner and allow the juices to go into the bowl. Pinch off the hole when it gets down to the fat, and either dispose or allow to flow into the other bowl.
Place liquid into the bag and let it rest for a bit. Over two bowls, cut the bottom corner and allow the juices to go into the bowl. Pinch off the hole when it gets down to the fat, and either dispose or allow to flow into the other bowl.

Eat plain or over cauliflower rice, cauliflower crumbles, cabbage, or Cauliflower Mash.

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