Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Hot Beef Sundaes
Prep Time: 10 minutes cook time: 3 hours yield: 8 servings
I know that a lot of you have tried mashed cauliflower fauxtatoes and think that the taste is good, but the texture just isn’t the same as traditional mashed potatoes. I never really cared for the gritty fake potatoes, either—until we purchased a high-powered blender! We bought it to make pureed baby food, but it has been awesome for so many tasks, including making the smoothest fauxtatoes ever, like the ones used to top these sundaes. If you don’t have a high-powered blender, never fear: you can still make the fauxtatoes with a food processor. They may not be as smooth, but they will be just as tasty. hot beef layer
1 tablespoon ghee or coconut oil
1 (4-pound) boneless beef chuck roast Fine sea salt and ground black pepper
1 cup tomato sauce
½ cup beef bone broth, homemade (here) or store-bought, or water
½ cup coconut vinegar or apple cider vinegar
1 tablespoon chili powder
2 cloves garlic, minced
“ice cream” topping (fauxtatoes)
2 cups beef or chicken bone broth, homemade (here) or store-bought
1 medium head cauliflower
¼ cup grated Parmesan cheese
1 ounce cream cheese (2 tablespoons) , softened, or more if desired
1 clove garlic, smashed to a paste
teaspoon ground black pepper for garnish
1 cup shredded cheddar cheese
8 cherry tomatoes
To braise the beef, heat the ghee in a Dutch oven over medium-high heat. Season the roast liberally on all sides with salt and pepper. Place the roast in the pot and brown on all sides, about 2 minutes per side.
Reduce the heat to medium-low and pour in the tomato sauce, ½ cup of broth, and vinegar. Season with the chili powder, garlic, and more salt and pepper. Cover the pot and simmer for 3 hours or until the meat is fork-tender.
Meanwhile, make the “ice cream” topping: Pour the 2 cups of broth into a stockpot and bring to a boil over high heat. Core the cauliflower and cut the florets into bite-sized pieces. Add the florets to the broth, cover, and steam for about 6 minutes, until fork-tender. Drain well; do not let the cauliflower cool. Pat it very dry between several layers of paper towels. In a high-powered blender or food processor, puree the hot cauliflower with the Parmesan, cream cheese, garlic, and pepper until smooth. Set the topping aside.
Slice or shred the beef and divide it among 8 sundae cups or bowls. Drizzle some of the accumulated sauce from the Dutch oven onto the meat, then top with the “ice cream,” shredded cheddar cheese, and a cherry tomato.
Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat for 3 minutes or until warmed through. Reheat the cauliflower topping in a saucepan over medium heat for about 3 minutes or until warmed through. busy family tip:
The cauliflower topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator until you’re ready to assemble the sundaes.
Grilled Cheese Waffles and Tomato
Prep Time: 15 minutes cook time: 1 hour 5 minutes yield: 8 servings
These waffles can be made up to three days ahead and stored in an airtight container in the refrigerator, or frozen for up to a month. I make a triple batch and freeze them for quick and easy sandwiches. bisque
1 tablespoon ghee or coconut oil ¼ cup diced onions
2 cloves garlic, minced
½ cup crumbled Gorgonzola cheese, plus extra for garnish
4 ounces cream cheese (½ cup) , softened
1 cup chicken bone broth, homemade (here) or store-bought
1 (14½-ounce) can diced tomatoes, with juices 1½ cups tomato sauce
2 teaspoons dried basil ½ teaspoon fine sea salt
teaspoon ground black pepper
Fresh basil leaves, for garnish
Melted ghee or avocado oil, for drizzling waffles
8 large eggs
4 hard-boiled eggs
½ cup powdered Parmesan cheese (see here) 1 teaspoon onion powder (optional) 1 teaspoon baking powder ½ teaspoon fine sea salt
½ cup ghee or coconut oil, melted but not hot, plus extra for the waffle iron
16 slices cheddar, Gruyère, Swiss, or fontina cheese (or all four!) To make the bisque, heat the ghee in a medium-sized saucepan over medium heat. Add the onions and garlic and cook, stirring, for 4 to 5 minutes, until the onions are soft. Add the Gorgonzola, cream cheese, and broth; heat until the cheeses melt and the mixture is simmering.
Stir in the tomatoes (including the juices) , tomato sauce, basil, salt, and pepper and bring to a simmer. Continue to simmer for 15 to 20 minutes, stirring constantly; do not allow it to boil. Using an immersion blender or countertop blender, puree the soup until smooth. Slide the pan off the heat and cover with a lid to keep the bisque warm while you make the waffles.
To make the waffles, heat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, Parmesan, onion powder (if using) , baking powder, and salt in a blender or food processor and process until smooth and thick. Add the melted ghee and combine well.
Grease the hot waffle iron. Place 2½ tablespoons of the waffle batter in the center of the iron and close. (It should be a smaller waffle, about the size of a hamburger bun.) Cook for 3 to 4 minutes, until golden brown and crisp. Repeat with the remaining batter to make 16 small waffles.
To assemble the sandwiches, place 2 slices of cheese on a waffle and set another waffle on top. Butter the outsides of the waffle sandwich. Place the sandwich back on the waffle iron and heat until the cheese is melted (the iron won’t be able to close completely, but that’s okay) .
To serve, pour the bisque into 8 soup bowls and garnish with crumbled Gorgonzola, fresh basil leaves, and a drizzle of melted ghee. Serve with the grilled cheese waffles.
Store extra soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup in a saucepan over medium heat until warmed through, about 3 minutes. Store extra waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat the waffles in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through.