Smoked Peppercorn Braised Beef
with Celery Root Puree & Roasted Brussels Sprouts
This flavorful, savory dish is perfect for both high-protein and low-carb lovers alike! Angus Beef chuck is seasoned with applewood smoked salt, slow roasted until tender, then shredded. Next, we place the shredded beef over a celery root puree that’s made with cream cheese and whole milk for the perfect creamy texture. Green onions are added for color and as garnish over the beef. We pair our Smoked Peppercorn Braised Beef with roasted Brussels sprouts that are tossed with sea salt, leek powder and herb roasted pearl onions.
Nutrition Per Serving
Ingredients
Allergens: MilkGrass-Fed Beef Chuck
Measurement:
Brussels Sprouts
Measurement:
Celery Root
Measurement:
Pearl Onions
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Whole Milk
Measurement:
Olive Oil
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Onions
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Cream Cheese
Measurement:
Garlic
Measurement:
Green Onions
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Sea Salt
Measurement:
Smoked Black Pepper
Measurement:
Granulated Onion
Measurement:
Granulated Garlic
Measurement:
Alder Smoked Salt
Measurement:
Black Pepper
Measurement:
Leek Powder
Measurement:
Fennel Seed
Measurement:
Ground Sage
Measurement:
Rosemary
Measurement:
White Pepper
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film.
- Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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