Braising Beef Cheeks is Self Care
So I’ve completed a month of the autoimmune protocol elimination diet, and while I’m feeling a lot better, I am starting to wonder “what happens now?”. As I start to reintroduce foods into my diet, I worry about missing the symptoms of a bad reaction- these things aren’t crystal clear, and let’s be honest, I’m pretty new at listening to my body. I’m pretty new to this concept of food causing an immediate and drastic impact on my health, and I’m still wrapping my arms around this whole idea of having a chronic disease. All of this to say that managing my health can start to feel like I’m walking a tightrope- is there a hidden ingredient that I’m going to have a reaction to? Is this okay? Is this going to work for me?
My therapist described this new diet as a “practice”, (read: therapy is key) and likening this experience to yoga really reads for me. I love the thought of dropping into child’s pose whenever life becomes too much and having no one judge you for it. If child’s pose is self-care, then slow cooked beef cheeks are too.
Part of the autoimmune protocol diet is eating more offal- and beef cheeks are the perfect stepping stone for newbies. Cooked low and slow, or under pressure, the meat is tender and delicious. My husband said these leftovers were giving everyone in his office lunch envy! So go get yourself some lunch envy boo!
Instant Pot Beef Cheeks with Parsnip, Rutabaga and Apple Puree and Roasted Cabbage
Ingredients:
1-2# beef cheeks
2 cups broth
1 large rutabaga, peeled and sliced into 1-2” cubes
3 parsnips, peeled and sliced into 1-2” cubes
1 apple, sliced into 1-2” cubes
1 small onion, sliced
2 cloves garlic, smashed
1-2 sprigs of thyme
1 bay leaf
1 head green cabbage
Olive oil, salt
Instructions:
1. Turn on instant pot to sauté setting. Sprinkle beef with salt, brown on all sides in instant pot and set aside. Turn sauté function off.
2. Place parsnips, rutabaga, apple, onion and garlic in instant pot. Place beef cheeks on top and add broth. Place thyme and bay leaves on top of beef.
3. Cook on high pressure for 45 minutes, allow pressure to release naturally.
4. While beef cooks, preheat oven to 400 degrees.
5. Slice cabbage into ½ inch pieces. Brush with olive oil and season with salt.
6. Roast for 15-20 minutes or until browned.
7. Remove beef cheeks, set aside. Remove bay and thyme. Use immersion blender to puree remaining ingredients.
8. Cover bottom of serving bowl with pureed vegetables, layer cabbage and then place beef cheek on top.
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