BRAISED BEEF WITH CAULIFLOWER MASH
Braised beef simmered in bone broth with buttery cauliflower mash
Melt-in-your-mouth braised beef, gently simmered in a rich, flavourful gravy, served over creamy, buttery cauliflower mash made with organic ghee - this is comfort food at its best.
With deep, savoury notes from bone broth, caramelised onions, garlic and fresh thyme, every bite is warming, satisfying, and full of real-food nutrition. Whether you’re looking for a wholesome weeknight meal or a special dinner to impress, this dish hits the spot.
Ghee: The secret to the creamiest cauliflower mash 🧈🔥
For the creamiest, most indulgent cauliflower mash, we’ve used Hunter & Gather Grass-Fed Organic Ghee. With its buttery taste, rich Vitamin A, D, E & K content, and high smoke point, it’s the perfect choice for high-heat cooking, roasting, and blending into silky-smooth mashes. Serve it up piping hot, spoon the rich beef and gravy over the mash, and dig in.
Ready to make it? Here’s how! 👇
Braised Beef with Cauliflower Mash
Low Carb, Keto, Paleo & Gluten-free
Serves 2-4
Nutritional info (per serving):
Calories: 203
Fat: 9.8g
Of which saturates: 2.5g
Net Carbs: 5.3g
Of which sugar: 1.9g
Protein: 22.9g
*Per serving of braised beef including carrots, without mash.
What you need (Ingredients):
- 500 grams of braising beef cubes
- 30 mls Hunter & Gather Cold Pressed Extra Virgin Avocado Oil
- Pink Himalayan Salt and Pepper
- 250 mls beef bone broth
- ½ a white onion
- 2 garlic cloves
- Fresh thyme
- Splash of Coconut Aminos
- 100 grams of carrots (emit if you want to lower carbs further)
- 1 tbsp arrowroot
- 1 tbsp water
Cauliflower Mash:
- One chopped and steamed head of cauliflower
- 4 tbsp Hunter & Gather Grass Fed Organic Ghee
- Large pinch of Pink Himalayan salt
- Optional: chives and/or cream cheese (avoid if paleo)
What you do (method):
- Season the beef with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the beef to the skillet and sear it on all sides until browned. Remove from the pan.
- Add the finely chopped onions and minced garlic to the skillet. Sauté until the onions are soft and the garlic is fragrant (2-3 minutes).
- Add the beef broth to the hot pan before pouring the seared beef and any juices back in as well. Add the carrots and thyme, still on the stem. Cover the pot and reduce the heat to low. Simmer with the lid on until the beef is tender - can be anywhere from 30 minutes to 3 hours depending on the type of beef you use! If the pan begins to look a bit low on liquid, add a splash of water.
- To make the gravy, remove the carrots and thyme leaves from the pan. Then, simply make a slurry by mixing the arrowroot and water. Add to the beef and broth and cook, while stirring, until thick. Adjust seasonings and add the coconut aminos if using, for flavour.
- To make the cauliflower mash, simply add the cooked cauliflower, salt and ghee to a food processor or blender. Pulse until the desired texture is achieved. Taste and adjust seasonings! Adding a few tablespoons of cream cheese makes these extra delicious.
- Serve the beef and gravy over the top of the mashed cauliflower and enjoy! (Serve carrots as well if you are not concerned about the carbs!).
