I absolutely LOVE slow cooking! It seems like a lost art, and I really don't understand why. Well maybe I do- we think pan frying, grilling, or cooking fast is easier, but slow cooking is actually so much easier, and this recipe is proof of that! Super easy and the result is a mouth watering, delicious, and comforting full beef roast meal. Enjoy!
• 2-3 lbs grass fed beef pot roast
• 1 ½ tsp kosher salt (or more to taste), divided
• 1/4 cup olive or grapeseed oil
• 1 ½ cups beef broth
• 1 tsp turmeric
• ½ tsp cumin
• Generous pinch cayenne
• ¼ tsp black pepper (or more to taste)
• 1 tbsp potato starch
• 1 tbsp cold water
• 2 bay leaves
• 3 whole garlic cloves
• ½ onion, sliced
• 6 oz green beans, trimmed
• ½ lb baby potatoes
• 2 whole large carrots
1. Preheat oven to 300 degrees F. Salt the roast with 1 tsp kosher salt. In a dutch oven or large pot with a lid, heat the oil and brown the roast on all sides.
2. Remove meat and drain any excess fat. Add 2 cups beef broth and bring to a simmer. Deglaze and scrape up any brown bits. Whisk in the turmeric, cumin, cayenne, black pepper and remaining ½ tsp kosher salt.
3. Dissolve the potato starch in the cold water. Whisk slowly into the broth. Starch may clump a bit at first, continue whisking until the sauce thickens. Add bay leaves and garlic cloves to the liquid, then add meat back to the pot.
4. Cover the meat with onion slices. Cover the pot tightly. Place in the oven and let roast for 2 hours.
5. Meanwhile, clean and trim the green beans, scrub the baby potatoes clean and scrub the carrots, then cut them into 1 inch pieces (no need to peel).
6. After 2 hours, take out the pot roast and flip over the meat. Add the vegetables around the meat, covering with the sauce as best you can. Cover again and continue to cook for an additional 60-90 minutes or until the meat is fork tender and the vegetables are tender. Salt and pepper more if needed, and to taste. Enjoy!
Well, I stood corrected by my Irish friends. Shepherd’s pie is made with lamb, but the same, or similar version made with ground beef is called Cottage Pie- and here is the recipe, straight from Dublin! Enjoy and Happy St. Paddy's!
• 2 pounds baking potatoes, (peeled and quartered)
• 6 tablespoons milk
• 4 ounces butter (cubed)
• Salt and ground black pepper
• 1 tablespoon lard (or olive oil)
• 1 cup onion (chopped)
• 2 carrots (finely chopped/diced)
• 1 cup white mushrooms (chopped) OR frozen peas
• 1 clove garlic (minced)
• 1 lb ground beef
• 2 cups beef stock
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons flat-leaf parsley (finely chopped) or thyme if you prefer flavour
• 2 tablespoons all-purpose flour
• 1 tablespoon butter (room temperature)
• ½ cup Irish cheddar cheese
Heat the oven to 375 F
Place the potatoes into a pan and cover with boiling water. Boil gently until soft (about 15 minutes) and then drain. Add the milk and butter to the pan, heat through until the butter melts, add the potatoes and mash. Season with salt and pepper to taste and set aside.
Melt the lard (or oil) in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes. Add the mushrooms OR frozen peas, then add the garlic
and cook for another minute making sure you do not burn the garlic.
Add the ground beef and roughly 1/4 of the beef stock, tomato paste, Worcestershire
sauce and cook, stirring constantly, until all the meat is browned. Add the remaining stock, parsley, and salt and pepper. Cover with a tight-fitting lid and cook for 15 minutes.
Mash the flour into 1 tablespoon butter to form a paste. Add small pieces of the paste to
the ground meat sauce, stirring until all the flour has dissolved, then repeat until all the
paste is used up. The sauce should have thickened slightly.
Place meat mixture into an ovenproof baking dish. Cover with the reserved mashed potatoes. Fluff up the potatoes and then sprinkle with the grated cheese and bake in the heated oven for 30 to 35 minutes or until the surface is crisp and browned.
Serve immediately and enjoy!
Soooo yummy! These will be super tender, juicy, and delicious. A VERY simple recipe- get it prepped in minutes in the morning and come back home to the best comfort food all ready for you! (and don;t forget leftovers... even better!)
• 1/4 cup reduced sodium soy sauce
• 1/2 cup beef broth
• 1/8 cup brown sugar, packed
• 2 cloves garlic, minced
• ½ tablespoon freshly grated ginger
• ½ teaspoon sesame oil
• ½ teaspoon crushed red pepper flakes, optional
• 2.5 pounds bone-in beef short ribs
• 1 tablespoons cornstarch (or more for desired consistency)
• 1 tablespoons chopped fresh parsley leaves
• ½ teaspoon sesame seeds
1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
2. Place short ribs into a 6-qt slow cooker, or pot in stovetop. Stir in soy sauce mixture until well combined.
3. Cover and cook on low heat for 7-8 hours
4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve immediately, garnished with parsley and sesame seeds, if desired.
6. Enjoy over jasmine rice, mashed potatoes, or your preferred side dish!
Extremely nutritious liver was a weekly fare in many households until concerns about cholesterol and toxins threw it off the American menu. However, the availability of liver from grass fed animals answers this issue and permits liver to return to our tables!
On a budget, minimum preparation, serves 2 to 4.
Slice the beef liver into strips, about ½ in wide. Place strips in a small bowl, soak in lemon juice, adding more if necessary. Cover the bowl, and marinate the meat several hours or overnight in the refrigerator.
Preheat oven to 350F
Mix the apples, onion, salt, pepper. Heat the butter in a frying pan and sauté the mixture until the onion is translucent and the apples are crisp-tender, about 5 to 6 minutes. Set aside.
Remove the liver from the lemon juice, pat dry, and place in the bottom of a buttered baking dish. Pour the apple/onion mixture over the liver. Arrange the bacon slices on top and pour in hot water. Sprinkle with the paprika. Cook for 20-30 minutes, or until the liquid is bubbling and the apples are soft. Serve immediately.
Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
Appetizer, easy, fast, kid friendly- serves 10.
Mix together the brown sugar and cornstarch and add to the skillet used for meatballs. Pour in the pineapple and juice; add vinegar, soy sauce and chopped pepper. Over a medium heat, bring to a boil, stirring constantly. Reduce heat, immediately add the meatballs and simmer for 10 minutes.
Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
Sounds fancy, but it really isn't. If you are like me, most nights I just want to cook something easy, healthy, and that everybody in the family will eat. Just this 6 ingredients make for a great meal! Prep takes me about 10 minutes (no more!) and it roasts in just over an hour. I pair it with steamed broccoli or other vegetable, and there's our dinner. Easy and soooo good!
*you can substitute the mustard for 2-4 teaspoons grated horseradish.
Season the chuck roast with salt and pepper and rub minced garlic all over the meat.
Allow the roast to come to room temperature on the kitchen counter while you preheat the oven to 300 degrees F.
place the meat in a pan and roast, uncovered for about 24 minutes per pound or until the internal temperature is between 120 and 140 degrees.
Let rest of a few minutes, cut, and enjoy!
I've been really inspired lately by cooking the more unusual cuts of beef. I want variety from ground beef and honestly, the more popular steaks can be expensive for a regular weeknight family meal.
Round steaks is one of those cuts that people think as being tough and lean and so we shy away from it, but let me tell you, this recipe won in our house and I am SO excited to show you a new, super easy, super inexpensive way to eat a "steak" on a weeknight without breaking the bank!
Add the tamari, ginger, sesame oil, honey, shallot, garlic, mirin, and crushed red pepper to the small bowl of a food processor. Puree. Place the marinade in a glass bowl and add the beef. Turn to coat. Marinate for at least 1-2 hours or overnight (covered) in the refrigerator.
When you are ready to cook the steaks, remove them from the marinade and blot dry. Heat a skillet over medium heat. Add just enough oil to lubricate the pan, then add the steaks, laying them flat. Take care to cook only a few at a time so that there is ample space around each piece of meat, otherwise it will not brown. Fry 30 seconds per side, or until browned. Repeat with remaining steaks, using additional fat if needed. Serve immediately.
We like these served with brown rice and a side of sauteed veggies!