Black Garlic Braised Beef



  • 90g beef brisket
  • ¼ onion
  • 2 cloves black garlic
  • 50ml beef stock
  • 1 stick of celery
  • 30g chopped leeks
  • 1tbsp tomato paste
  • 100g Brussels sprouts
  • 1 tsp chilli flakes
  • 1 tbsp pomegranate seeds
  • 2 tsp of chopped purple basil
  • 1 tsp coconut oil
  • 1 tbsp pea shoots
  • 100g purple potatoes


  1. Heat a little olive oil in a pan
  2. Lightly fry the onion until soft
  3. Add the garlic and cook for one more minute
  4. Add the tomato paste and make sure the onions and garlic are covered in the paste
  5. Pour in the beef stock, celery and leeks
  6. Bring to the boil
  7. Add the beef
  8. Cover and simmer for 3 hours


  1. Add a splash of olive oil to a separate pan
    10. Slice the sprouts in half and add to the pan
    11. Sprinkle with chilli flakes, cover, and cook for 10-15 minutes on low-medium until tender
    12. Garnish with a handful of basil and a tbsp. of pomegranate seeds
    13. Cut the potatoes in half and roast in a small amount of coconut oil for approximately 45 minutes until soft on the inside and golden on the outside
    14. Serve the beef over the potatoes and add the salad on the side
    15. Finish with a sprinkling of pea shoots

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