Day 2/30. Slow cooked beef (8 hrs) cooked in beef stock, shallots, garlic, smoked paprika, black pepper, rosemary, thyme and smoked sea salt. Served on mashed pumpkin with wasabi infused olive oil. Sides; cherry tomatoes & steamed asparagus. #whole30
¼ cup (60ml) olive oil
4 small potatoes (180g), unpeeled, halved
375g (12 ounce) piece unpeeled pumpkin, cut into 4 wedges
8 baby onions (200g), halved
375g (12 ounces) baby carrots
750g (1½ pound) piece beef blade steak
1 tablespoon wholegrain mustard
2 teaspoons smoked paprika
2 teaspoons finely chopped fresh rosemary
1 clove garlic, crushed
500ml beef stock
2 tablespoons balsamic vinegar
Heat 2 tablespoons of the oil in large frying pan; cook potato, pumpkin and onion, in batches, until browned all over. Place vegetables in 4.5-litre (18-cup) slow cooker.
Heat 2 teaspoons of the remaining oil in same pan; cook beef until browned all over. Remove beef from pan; spread with combined mustard, paprika, rosemary, garlic and remaining oil.
Place beef on vegetables in slow cooker; pour over combined stock and vinegar. Cook, covered, on low, 8 hours.
Remove beef and vegetables from cooker; cover beef, stand 10 minutes before slicing thinly. Cover vegetables to keep warm.
Season to taste.