As followers of my blog realise, I struggle mightily each late August through September with ragweed allergies. It’s been so since my middle child turned one year old in 1994. Oddly, of the three children, he is the only one who also suffers badly from same allergy. I’ve discovered this year that our home raised grassfinished beef broth either drank alone or with finely chopped onions and a pinch of powdered garlic really hits the spot.
On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster. I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing! It was at a church fundraising bazaar and that is the price marked on it. I did not like the noisy little fan on the air roaster, so it was simply removed and the holecovered with tape. Done and done.
Day 1: Sliced roast with smashed sweet potato and fresh salad. Not much more to say, very delicious, simple, and filling. Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.
Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup. Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste. The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish. All in all this yielded about 5 cups of deliciousness. Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away. Feel free to add water for a thinner soup.
Day 3: Crumbled roast in Scrambled eggs (Egg Frittata)
This is my go to when i’m short on time for anything – don’t even need meat. Saute a finely chopped small onion in the saved fat drippings from cooking the roast. After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs. This is one of the recipes where you can add as much or as little as you need to make the meal. Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese. Or exchange the spinach with any leftover greens you have in the frig.
Day 4: Cubed roast beef with smashed potatoes and white sauce, steamed broccoli
Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute. Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.
Day 5 – Roast Beef Salad – an old fashioned favourite
To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil. Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like. Although i seldom use rosemary or thyme simply because i don’t like them!
So, there’s a small example of roast flexibility, whatever it’s worth!
Well, buggers, both my husband and son are sick with the croupy head and coughing junk. Dallas has had it for nearly 10 days, my husband got hit yesterday, but woke up with it already down in his lungs – he sounds bad. If he feels bad in the morning, he’s gonna go ahead and make a doctor appointment.
Since we are nearly out of beef in the freezer and completely out of bones, I stole the big bones that were intended for the dog that i had the butcher cut from our own grass finished cow to make broth! (thankfully, i was able to get a cow booked in to the butcher on the 6th of February).
The bones are kind of big, but thankfully, they still fit in the pot. I pack the bones in the pot and fill to 2 inches to the top of the pot. Bring to a boil, but watch it or it will boil over and make a mess, then turn it down and let slow boil for 3-4 hours.
With tongs, carefully lift out all the bones. I then set the entire pot outside to cool so the saturated fat will float to the top and solidify. Yes, a little fat is good, but these bones will make a lot of fat, it’s really overwhelming in our opinion. Once solidified, i remove it from the top and put into a tub with lid for later use.
Warm the remaining liquid. Now, you can just eat it this way for clear broth – maybe add some salt or pepper OR what i did tonight, was to the 1 gallon of broth is one large onion chopped and sauteed in some of the beef fat, 1/2 cup dried parsley, 1/4 cup dried sage, 2 tablespoons celery salt, and about 3 cups of sliced carrots. Slow boil until carrots are softened to however you like them, maybe 20-30 minutes. Ready to serve.
Sunny, but frosty out this morning and although we are expecting a high of 45F, warm soup will feel mighty good today.
1 lbs grass-finished ground beef (browned)
1 cup sliced carrots
1/2 chopped onion
2 cups diced tomatoes
2 cups water or soup stock
1 cup diced celery
2 teaspoons salt (if desired)
1 teaspoon black pepper (if desired)
One pot directions: brown the ground beef in 1 tablespoon olive oil until no longer pink, add all the other ingredients and simmer. The longer you simmer it, the more the flavours will meld and veggies soften.
Be creative in ingredients – celery substitute could be the leaves off the back of a head of cauliflower or chopped kohlrabi, leeks would work. Instead of carrots, maybe turnips, swedes, or rutabaga. I use my own frozen tomatoes from my garden and since i don’t really cook them down, there is plenty of water in with them, therefore i don’t add more water. Recipes like this are perfect for emptying the frig or freezer.
Got lazy this afternoon and thought i’d try making a smoothie of my Israeli salad ingredients rather than chopping them. Use fresh organically grown when you can, bring veggies to room temperature for best flavour!
Here’s the recipe:
1 medium home grown cucumber
1/2 vine ripened tomato
1/2 medium sized green pepper (or red, or yellow, or orange)
Now, my smoothie maker isn’t real strong, so i put in about half the cucumber, then all of the tomato and whirred that until smooth, then added the rest as it made room. Oh, made about a pint of drinkable veggie smoothie. Now to be real Israeli Salad, you’d need to add a bit onion as well. I’ll do that next time.
Directions: Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set. Be careful not to allow beans to dry out, but just until the liquids are absorbed.
SO, now for my modifications – be sure to modify to suit your own tastes!
Soak dry beans over night, then simmer until tender. In place of the canned beans add 1 cup each of your cooked beans. Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand. I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry. This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef to this recipe for a more inclusive one dish meal. Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.
Also, whenever possible, use organically raised products, including grassfinished beef. Last nights’s dish was made with all organic except for the can of lima beans.