The night before, I just seared a 2lb grass-fed chuck roast on both sides in a dutch oven, and let it cool off. Then I added several small cloves of garlic, 2 small sliced onions, some red pepper flakes, a couple chopped carrots, and a rib of chopped celery, plus a few tablespoons of tomato paste. Then I covered it and stuck it in the fridge overnight.
|That’ll show me.. Always take food photos with a real camera. This looked nice on my tiny phone screen…|
The next day, when Craig went home for lunch(around noon), I had him dump half a bottle of red wine in the pot, and put it in the oven at 275. Around 5:30 it got uncovered and brought out onto the stovetop. I removed the meat, and allowed it to simmer off some of the extra liquid while I cooked some organic polenta in chicken stock(cauliflower puree would drop the calorie content significantly and make this a “paleo” recipe), and wilted a few huge handfuls of baby spinach. Once the spinach had softened, I grated a few cloves of garlic and put some in the spinach and some in the beef braising liquid (it tasted a little… flat, some extra salt, fresh garlic, and fresh ground black pepper brightened it up). Once the liquid had reduced sufficiently, it was just a matter of getting out my stick blender and coarsely pureeing the veggies. Made enough for 5 servings.