This page is dedicated to wonderful recipes that showcase the full flavors of our meats. We will also recommend books of inspiration to all those that love farming and the life that comes with it. We will change both weekly and hope you enjoy the food for thought and body.
Recipe:
Super-Slow Roasted Beef
1 Beef Roast (top, bottom, or chuck)
Garlic Herb Rub: 2 tsp. dried thyme 1 tsp. garlic pwd.
2 tsp. dried rosemary 1 tsp. coarse salt
3 tsp. dried oregano 1/2 tsp. freshly ground black pepper
1/4 tsp. ground fennel (optional)
~Rub the roast with the herb rub, wrap loosely in plastic, and allow to sit at room temp. for 2 hours.
~Preheat oven to 250*
~Place the meat in a small roasting pan, insert a meat thermometer, and cook for 30 min. Turn the oven heat as low as you can (most modern ovens do not go below 170*, but if yours can go accurately as low as 150* or 160*, so much the better). Continue cooking the meat until the thermometer registers 120* to 125*. Because the cuts tend to be lean, I recommend that you do not cook them any further that medium rare. As a guide, figure in 1 hour and 10 minutes per pound of meat at 170*.
~Remove the roast from the oven, tent loosely with foil, and let rest for 5-10 minutes. Carve into very thin slices to seve. Enjoy!
from "The Grass-fed Gourmet Cookbook" by Shannon Hayes
Read:
"Real Food" by Nina Plank