Grass-fed beef is much lower in fat than its corn fed counterpart. This may mean that your beef can dry up faster or become overcooked much quicker than corn fed. Without the added fat from corn, grass-fed beef tastes like... well, beef! but you want to know how to cook it properly.
The name of the game is to keep the meat moist, an easy task when you consider the following tips:
Happy cooking and enjoy your beef!
The secret to chili is how you select and use your chili peppers. If dried ancho and chipotle peppers are not available in your local market, just substitute, bearing these points in mind: dried chiles have a richer, fruitier flavor than fresh; smaller chiles are hotter than larger ones; the seeds and white veins generally contain all the heat but no chili flavor; and finally, if you like great chili flavor but are less enamored with the spice, add one whole chili pepper to the pot, but remove it before serving. The recipe below is for a medium-hot chili.
On a budget. Minimum Preparation. Serves 6.
For the chili:
For the topping:
Cover beans with warm water, stir in lemon juice, cover, and soak in a warm place for 18 to 24 hours. Drain, rinse, and place in a slow cooker.
In a skillet over medium-low heat, brown the ground beef in olive oil. Combine the meat and remaining chili ingredients in the slow cooker, and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the beans are tender. Depending on how your cooker works, you may need to add an extra ½ cup of water during the cooking time to prevent the chili from drying out. Remove the whole chipotle pepper.
Serve the chili topped with shredded cheese and a generous dollop of sour cream.
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.
Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories!