Braised Angus Eye of Round with Red Wine Shallot Demi-Glace, Potato colcannon and Butternut squash

INGREDIENT: beef brisket, onions, carrots, garlic, mushroom, tomato paste, maple syrup, olive oil, beef stock, red wine, bay leaves, shallots, thyme, beef stock, red wine vinegar, yukon gold potatoes, leeks, green onion, peeled garlic, savoy cabbage, heavy cream, kosher salt, ground white pepper, butternut squash

FROM FRESH: Preheat oven to 350F. Remove the plastic lid and lemon yoghurt tahini sauce. Cover with aluminum foil or parchment paper and bake for 20-25 minutes, or until hot. Remove from oven and serve with sauce over top of the meatballs.

FROM FROZEN: 350F for 25-35 minutes, or until hot.