2 grass fed beef cheeks
1 tbs coconut oil (other options: ghee, lard or tallow)
1 cup bone broth
2 cinnamon sticks
2 star anise
2 tbs honey
1-2 tsp Chinese Five Spice
4 small brown onions, peeled and quartered
2 garlic cloves, peeled and quartered

For the veggies:
2 large sweet potatoes, roughly chopped
1 tbs butter
1 tsp Dijon mustard
2 handfuls brussels sprouts, halved
1 tbs coconut oil
Sea salt
Black pepper


Heat the fat in a large fry pan over high heat. Brown beef cheeks on both sides and set aside.

De-glaze the pan with some water and add glaze to pressure cooker or slow-cooker with beef cheeks, broth, onion, garlic, honey and spices. Top up with water until all ingredients are covered and stir to combine.

Cook for 90 minutes (pressure cooker) or 5-6 hours (slow cooker) until meat is tender and falling apart. Remove from heat.

To prepare the veggies, pre-heat the oven to 190 degrees. In a bowl combine the brussels sprouts with the coconut oil, place on tray lined with baking paper and season. Cook for 25-30 minutes or until soft in the centre with crisp outer leaves. Remove from heat and set aside.

In a saucepan, cover sweet potato with salted water and bring to the boil. Reduce the heat and allow to simmer until soft. Drain and return to the heat for 60 seconds to remove remaining liquid. Mash together with butter, mustard and seasoning.

Reduce the liquid from the cheeks in a frying pan over high heat until thick and sticky. Serve with beef, mash and crispy brussels sprouts. Enjoy!

Serves 2-4.