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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


Hungarian Potato Dish Is Great for Hot Weather

By Stanley A. Fishman, author of Tender Grassfed Meat

Organic potatoes fried with Hungarian flavors

Potatoes with Hungarian Flavors

It is often hard to choose which recipe to put into a book. I had developed two recipes for Hungarian-style potatoes, but there was room for only one. Another version of this recipe will be in my new book, which will be finished soon. But this version is so good I decided to post it so my readers can enjoy it.

This recipe is based on the traditional Hungarian flavor combination of onions, paprika, and bacon fat. This simple combination results in a rich, sweet, savory flavor that is a joy to taste. This dish is cooked at low heat on top of the stove, which makes it a good choice for a side dish on a hot day. Actually, it tastes so good that it can be enjoyed in any weather.

The basic Hungarian flavor base is made by sautéing onions in bacon fat until lightly colored, lowering the heat, and adding paprika. Very simple, but care must be taken in the selection of ingredients.

I recommend using organic potatoes and organic onions for this dish, as they have a better flavor.

The paprika should be from Hungary, if possible, and should be sweet. However, you could, if necessary, make it with sweet paprika (dulce) from Spain, or organic paprika.

I also recommend using bacon that does not contain nitrates, or other artificial preservatives, preferably from pastured pigs. The bacon absolutely must be very fat, as plenty of bacon fat is necessary for the success of this recipe.

Like many traditional recipes, this dish is simple, but the flavor is over the top, being much more than the sum of its parts.


Filtered water for boiling

1 teaspoon coarse unrefined sea salt

6 medium organic potatoes, peeled, and quartered lengthwise

4 thick slices fat bacon, without nitrates

2 medium organic yellow onions, sliced

1 tablespoon organic or imported sweet paprika, preferably Hungarian


1.      Heat a medium-sized pan of filtered water to boiling. Add the salt and the potatoes, and bring it back to a boil. Reduce the heat to medium, and let the potatoes cook at a slow boil for 10 minutes. Drain the potatoes.

2.      Place the bacon in a cold heavy-bottomed frying pan. Turn the heat to medium. When the fat starts to melt, lower the heat to medium low. Turn the bacon from time to time so the fat can render from both sides without burning.

3.      When most of the fat has rendered from the bacon, add the onions and sauté over medium low heat for about 5 minutes, stirring occasionally. The onions should soften and take on a golden color.

4.      Turn the heat down to low. Add the paprika and mix well into the onions. Cook over low heat for 2 minutes, stirring, being careful not to burn the paprika.

5.      Add the potatoes and stir well, making sure that all the potatoes are coated by the fat and paprika. Use a heavy spoon to break each potato quarter into two or three pieces as you stir.

6.      Turn the heat back up to medium and stir. Cook for another 5 minutes, turning the mixture occasionally.

7.      Cover the pan, and turn the heat to low. Cook for another 10 minutes, lifting the lid and stirring occasionally.

You should wind up with a meltingly soft, caramelized mélange of onions and potatoes, subtly flavored by the paprika that goes well with any barbecued meat.

This post is part of Weekend Gourmet, Real Food Wednesday and Fight Back Friday blog carnivals.

Grassfed Bison Ranchers Win Sustainability Award

By Stanley A. Fishman, author of Tender Grassfed Meat

Grassfed bison in the snow at Northstar Bison

Bison in their natural winter habitat, a snow covered grass pasture.

I recently posted a detailed description of the ranching methods at Northstar Bison, where Lee and Mary Graese raise superb grassfed bison. Or rather, they pretty much let the bison raise themselves. Most of what the Graeses do is rotate the bison from one fenced pasture to another. This high-intensity rotational grazing actually renews the soil, instead of depleting it like modern commodity agriculture.

The bison select their food, all year round, digging right through the winter snows to reach the grass underneath. Their thick coats keep them warm in winter. The bison cluster together in a tight herd to defend against predators. They deliver their own healthy young, without human interference. They are healthy, hardy animals, who do not need or benefit from human doctors. And they let the ranchers know when it is time to move to a new pasture, by clustering around the gate when it is time for them to move to another pasture.

The meat from these bison has a wonderful, slightly sweet, unique taste that is nothing like commodity beef. It has all the nutritional benefits of wild game, because the bison are eating their natural diet and are pretty much taking care of themselves. This fine meat does not have the gamy taste associated with wild game, because the bison are killed instantly, by surprise, and do not suffer.

This wonderful ranching accomplishment has received some well deserved recognition. Kimberly Hartke of the Hartke is Online blog has given Lee and Mary Graese her “Heroes of Sustainable Agriculture” award. Here is a link to the guest blog post I did, where the award is announced.

Grassfed Ranchers Restore the Bison and Renew the Soil

Here is a link to a guest recipe post I did on the same blog, which details a simple and delicious way to cook bison steak.

Bison Steak and Blueberry Marinade Recipe

Collard Greens Make a Great Side Dish for Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Ingredients for traditional collard greens with natural bacon, organic hot sauce, and unfiltered organic apple cider vinegar.

Ingredients for traditional organic collard greens with natural uncured bacon, organic hot sauce, and unfiltered raw organic apple cider vinegar.

While grassfed meat is my favorite food, part of the pleasure comes from eating it with delicious side dishes. Some of these side dishes are so good they become favorites, and are made time and time again. The recipe in this post is one of my favorites, and I have made it often. It goes wonderfully with every kind of grassfed meat. I love to make this dish with collard greens that have deep green, firm leaves.

Collard greens originated in West Africa, and are loaded with nutrition, with many vitamins and minerals concentrated in their deep green leaves. They are a staple of traditional soul food. Traditionally, collard greens are cooked for a very long time, with some kind of fatty pork. More modern versions cut the fat, but not mine. I keep the pork fat but reduce the cooking time.

I happened to mention this recipe during an Internet chat on Twitter that was sponsored by Seeds of Change, a wonderful organic seed company that is preserving real organic seeds and making them available. My good friend Kimberly Hartke, of the blog Hartke Is Online, asked me to post the recipe, so here it is.

Quick Collard Greens with Bacon

Serves 4


2 thick slices fatty uncured bacon, or 4 thin slices, (if the uncured bacon is not salted, add 1 teaspoon of unrefined sea salt)

2 cups filtered water

1 large bunch fresh organic collard greens, with deep green leaves

3 tablespoons unfiltered raw organic apple cider vinegar

1 teaspoon thick red organic hot sauce of your choice

1.      Wash the collard greens well with filtered water, making sure any soil or sand is washed off. Remove the leaves from the stem, tearing the leaves into 2 to 3 inch pieces. Discard the stems.

2.      Pour 2 quarts filtered water into a stainless steel pot with the bacon, and bring to a slow boil. Cover, and cook for 10 minutes. This will cook a lot of the fat into the water, where it will really flavor the greens.

3.      Add the greens, vinegar, and hot sauce to the pot. Bring the pot back to a strong simmer. Cover, and cook for 20 minutes. Remove the greens to a serving dish with a slotted spoon.

Serve and enjoy with the grassfed meat of your choice. This recipe goes perfectly with the recipes for grassfed meat contained in my cookbook Tender Grassfed Meat.

This post is part of Weekend Gourmet, Real Food Wednesday and Fight Back Friday blog carnivals.

Smelt Soup for Natural Iodine

By Stanley A. Fishman, author of Tender Grassfed Meat

Creative Commons License photo credit: John Loo

The Standard American Diet (also known as SAD) is severely deficient in many vital nutrients. This includes iodine, which is vital for the function of many body processes.

The recent nuclear disaster in Japan has motivated many people to raise their iodine levels, in the hope that this will prevent them from absorbing radioactive iodine. Most people who do this use supplements. There is a risk in using supplements, because iodine is only needed in minute amounts, and an overdose of iodine can cause problems ranging from minor to serious. While I am not a doctor, and am not giving medical advice, I always prefer to get my nutrients from food to the extent possible. I believe that this is the most natural and efficient way to get nutrients, along with any as yet unknown cofactors that enable the body to digest them properly.

The healthy peoples studied by Dr. Weston A. Price usually had much more iodine in their diets than modern people. One of the most common ways they got this iodine was from eating seafood. Some seafood contains a significant amount of mercury, a substance that I avoid as much as possible. However, small fish and shellfish contain very little mercury.

Seafood contains many other vital nutrients in addition to iodine, especially when the whole fish, including the head, is eaten. Fish bones are a terrific source of minerals. The organs of the fish, some of which are within the head, are full of nutrients. One of the best ways to get nutrients from seafood is by making a broth. There is an old South American saying: “Fish broth will cure anything.”

Our ancestors ate only wild fish, taken from their natural habitat, and that is a tradition I follow. Farmed fish are almost always fed a diet that is not natural for seafood, usually including processed soy, and they are not the same as wild fish.

This soup is simple to make, delicious, and loaded with iodine and other nutrients. The use of small fish avoids the mercury problem, and the ginger and garlic reduce the odor, while enhancing the already fine flavor. The fish sauce adds even more nutrients, while further improving the flavor. The long simmering causes the fish to break up and release their nutrients into the broth.

Smelt Soup


2 pounds wild whole smelt, with the heads, fresh or frozen

2 gallons filtered water

2 tablespoons Thai fish sauce

1 (2 inch) piece organic ginger, crushed

4 cloves organic garlic, crushed


1.      Put the fish into a large stainless steel stockpot. There is no need to cut up the fish, they will break up as they simmer. Add the vegetables and the water.

2.      Heat the pot until the water begins a strong simmer. This will take a while because of the large volume of ingredients and water.

3.      When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can take a long time, but it is necessary to remove these impurities.

4.      When the scum is gone, add the fish sauce.

5.      Cover and simmer gently for at least 8 to 10 hours, or even longer. The fish will break up into the broth.

6.      Strain into mason jars, cover, and refrigerate once the bottles have cooled down. Use or freeze within five days. If you freeze the broth, you can boil it down to a concentrate, place in safe plastic freezer bags when cool, and rehydrate when you thaw it at a later date.

Tender Grassfed Meat contains a number of broth recipes for grassfed meat.

This post is part of Weekend Gourmet, Real Food Wednesday and Fight Back Friday blog carnivals.

Champion’s Portion for Saint Patrick’s Day

By Stanley A. Fishman, author of Tender Grassfed Meat

Fresh ingredients and Jameson Irish whiskey for Grass-fed Champion’s Portion with Green Marinade

Fresh ingredients and Jameson Irish whiskey for the green marinade

Saint Patrick’s Day is the ultimate Irish holiday. Ireland produces some of the best grassfed beef on Earth. The excellence of this beef is most gloriously set forth in the form of majestic roasts and thick steaks. Yet Saint Patrick’s Day in the United States is celebrated with corned beef and cabbage. This corned beef is usually a highly processed product made from factory beef.

This injustice cannot stand. This recipe celebrates the most legendary cut of Irish beef, in a marinade rich with green vegetables and green olive oil, crowned with the magnificent flavor of traditional Irish whiskey.

Ireland has always been a paradise for cattle. The rich soil and the wet climate have produced some of the greenest grass ever to grace the Earth. Ireland is so famous for its beautiful green landscapes that it is known as the “Emerald Isle,” and the color of the nation is green. The Irish tradition of raising fine grassfed cattle goes back thousands of years. The old stories make it clear that the most prized cut of beef was the chine, also known as “the champion’s portion.” This cut was reserved for the best warrior, and some of Ireland’s greatest warriors fought to the death for the honor of being served this revered piece of meat.

What is the modern equivalent of this dinner of champions? Grassfed prime rib, of course. Fortunately, we do not have to fight anybody or anything to enjoy this wonderful meat, except the always high price and some misinformed processors who trim off every bit of the magnificent fat.

Most of the beef raised in Ireland is still grassfed, and I have read it is magnificent in taste and a very satisfying thing to eat, indeed. While I do not have access to Irish beef, grassfed American beef works perfectly with this recipe.

Green is always associated with Saint Patrick’s Day, and every ingredient in the marinade is green, except the whiskey, and the plants that the whiskey was made from were green once, too.

Champion’s Portion with Green Marinade


1 (4 to 5 pound) 2-bone grassfed prime rib, with fat cap

For the Marinade

1 organic green onion, finely chopped

¼ cup finely chopped green organic leek leaves (optional)

2 tablespoons flat leaf parsley, very finely chopped

1 teaspoon organic dried thyme leaves, crushed

4 tablespoons unfiltered organic extra virgin olive oil

2 tablespoons Jameson Irish whiskey

For the Cooking

1 teaspoon unrefined sea salt, crushed


1.      The day before you plan to cook the roast, make the marinade. Combine all ingredients and mix well. Place the roast in a large glass bowl. Cover all surfaces of the roast with the marinade. Cover, and let rest at room temperature for 1 hour, then refrigerate overnight.

2.      Remove the roast from the refrigerator at least 1 hour before you plan to cook it, so the meat can come to room temperature.

3.      Preheat the oven to 425 degrees Fahrenheit. When the roast is at room temperature, brush most of the marinade off the roast. Sprinkle the sea salt over the meat. Place the roast in a shallow pan large enough to hold it, bone side down. Cook in the preheated oven for 15 minutes.

4.      Baste the roast with the drippings, and cook for another 15 minutes.

5.      Turn the heat down to 250 degrees. Baste the roast with the drippings. Cook for another 15 minutes.

6.      Baste the roast with the drippings, and cook for 15 minutes more. Test the roast for doneness. If the roast is not done to your taste, continue cooking at 250 degrees, testing for doneness at 10 minute intervals.

This is a great roast to celebrate Saint Patrick‘s Day. Tender Grassfed Meat contains a recipe that provides yet another delicious way to celebrate this holiday with grassfed beef, entitled Irish Whiskey Steak.

This post is part of Real Food Wednesday and Fight Back Friday blog carnivals.

High-Fat, Low-Carb Side Dish—Turning the Food Pyramid Over

By Stanley A. Fishman, author of Tender Grassfed Meat

High-fat, low-carb side dish, Cheese Eggs with Onions and Butter

Cheese Eggs with Onions and Butter is a delicious high-fat, low-carb side dish.

The new dietary guidelines issued by the United States government are a disgrace. These “guidelines” recommend large quantities of high-carb foods that can make people fat and sick, while practically banning the traditional animal fats we need for our bodies to function properly. The new guidelines were once again shown graphically in a new “food pyramid.” This new pyramid should be turned upside down, as all its recommendations are backwards. We need animal fats and proteins, not processed carbohydrates.

These new guidelines are simply a more extreme version of the previous guidelines. The previous guidelines were a miserable failure, as Americans got considerably fatter and sicker. The old guidelines did result in a huge increase in profits for the processed food industry, the diet industry, the drug companies, and the medical profession, and maybe that was the point.

Whatever the reason, the bureaucrats ignored a mountain of evidence and studies provided by the real food movement and low-carb advocates, including the Weston A. Price Foundation, many other organizations and scientists, and my friend Jimmy Moore. Kimberly Hartke has an index of testimony by many experts, including Sally Fallon Morell: USDA Dietary Guidelines Controversy. Here is a link to Jimmy’s excellent testimony on the subject: Having My Say. The testimony showed the harmful effects of the previous food guidelines. Overwhelming scientific evidence was presented to show that people need animal fats and proteins to function properly, and a wide variety of foods, while grains and carbohydrates should be limited. The evidence showed that processed foods and sugar in all its forms should be severely limited. None of this evidence appeared to make any difference to the Dietary Guidelines Committee.

The Weston A. Price Foundation has published its own set of Dietary Guidelines, which are based on science, not profit. My rejection of the new government guidelines inspired me to create some new high-fat, low-carb recipes that could be used as side dishes in place of high-carb foods like pasta and potatoes. This recipe meets my standards, since three of its four ingredients are practically banned by the new government guidelines, as they are rich in animal fats. It is also delicious, and goes well with any meat. This recipe also makes a nice breakfast.

Cheese Eggs with Onions and Butter

4 tablespoons pastured butter

1 medium organic onion, sliced

1 cup full fat natural cheese of your choice, chopped into small pieces, (cheddar and Havarti are very good with this dish)

4 organic eggs, with the yolks, beaten with a whisk or a fork until many small bubbles appear

1.      Heat the butter over medium heat in a 10 inch pan, preferably cast iron. When the butter is melted, add the onion, and sauté for 5 minutes.

2.      Add the cheese to the eggs and mix well. Pour the mixture over the onions. Reduce the heat to medium low. Cover, and cook until the eggs have set, about 5 minutes.

Serve with the grassfed meat of your choice, or enjoy for breakfast.

This post is part of Real Food Wednesday, Fight Back Friday, and Monday Mania blog carnivals.

Grassfed Brisket Pot Roast with Traditional Flavors

By Stanley A. Fishman, author of Tender Grassfed Meat

Ingredients for a traditional grass fed brisket pot roast.

Ingredients for a traditional grass fed brisket pot roast.

Many people have asked me for a recipe for grassfed brisket pot roast. While Tender Grassfed Meat has a number of pot roast recipes, it does not have a recipe for brisket. I received so many requests that I decided to create one.

Brisket is one of the most beefy, flavorful cuts. It can also be one of the toughest. Grassfed brisket has a reputation for being particularly tough. But a grassfed brisket, treated with the magic of traditional pot roasting, can be so tender, with a rich texture that is a pleasure to chew, and a deep beefy flavor that almost no other cut of meat can match.

Pot roasts from brisket are a tradition in French, Italian, Belgian, German, Czech, Austrian, Jewish, Russian, Polish, and American cuisines—and in many others. Just about all of these traditions use onions to flavor the meat, and most of them also use carrots. Many other ingredients are used, and these can vary greatly.

Grassfed briskets usually have most or all the fat trimmed off. An untrimmed brisket will have a great deal of fat, actually too much for a pot roast, and the fat should be trimmed to no more than one quarter inch in thickness. Brisket has so much deep beefy flavor that this recipe will be great even if the brisket is completely trimmed of fat (but a light covering of fat is best).

The amount of time it takes to cook a grassfed brisket to be wonderfully tender can vary, but it usually takes a long time. The best way to tell if it is done is to stick a fork in it. If the fork goes in easily, with little resistance, it is ready. If not, it needs more cooking. Just about every cookbook will tell you never to pierce cooking meat, or you will “lose valuable juices.” This “rule” does not apply to grassfed meat. I stick forks and instant read thermometers into grassfed meat all the time, and the meat still comes out tender and delicious.

A cast iron casserole, or an enameled cast iron casserole, is the traditional pot for cooking this dish, and works beautifully. But any sturdy casserole that can be used for browning on the stove (with an ovenproof cover) will do, if you do not have the traditional casserole.

This recipe combines a number of traditional flavors for brisket pot roast. The use of powdered onion and garlic along with fresh onion and garlic creates a rare depth of flavor. Beef suet gives a wonderful flavor to the meat, but so does butter. Your choice. Either way, the gravy will be wonderful.

This is a great recipe for a cold day, which is why brisket pot roasts were popular winter fare all over Europe.

Traditional Grassfed Pot Roast

1 grassfed brisket pot roast, about 3 pounds

1 teaspoon freshly ground organic black pepper

1 teaspoon organic onion powder

1 teaspoon organic granulated garlic powder

1 teaspoon coarse unrefined sea salt (such as Celtic Sea Salt®), crushed,

4 tablespoons melted beef suet, (or 4 tablespoons pastured butter)

2 medium organic onions, peeled and sliced

1 large organic carrot, peeled and cut into small circles

1 cup homemade broth, preferably beef

4 sprigs organic flat leaf parsley, coarsely chopped

2 cloves organic garlic, peeled and coarsely chopped

2 teaspoons arrowroot, mixed with one tablespoon of water

  1. Take the meat out of the refrigerator at least 1 hour before cooking, so it will be at room temperature.
  2. Combine the pepper, onion powder, garlic powder, and salt, and mix well. Rub this mixture all over both sides of the meat. Preheat the oven to 250 degrees.
  3. Heat 2 tablespoons of the suet (or butter) over medium heat, in the bottom of the casserole. When the fat is hot and slightly smoking, add the roast to the pan. Brown for about 5 minutes, then turn the meat over and brown the other side, also for 5 minutes.
  4. Remove the meat from the pan. Add the remaining 2 tablespoons of suet (or butter). Add the onion and carrot and cook for 5 minutes, stirring from time to time. Remove the vegetables from the pan.
  5. Return the meat to the pan. Pour the vegetables over the meat, and use a spoon to push them so they surround the meat. Add the broth, parsley, and garlic, and bring the mixture to a slow simmer.
  6. Cover the pot and place in the oven. Cook until a fork goes easily into the meat, which could be anywhere from 2½ to 3½ hours.
  7. Remove the meat to a plate. Bring the gravy to a simmer over the stove. Stir the arrowroot and water together until they combine, then add the arrowroot mixture to the simmering gravy. Simmer briskly until the gravy thickens, stirring well. Once the gravy thickens, place it in a pitcher and serve the tender meat.

Serve and taste why brisket pot roasts have been cherished for so many years.

This post is part of Real Food Wednesday, Fight Back Friday and Monday Mania blog carnivals.

Delicious, Festive, and Healthy—Christmas Liverloaf

By Stanley A. Fishman, author of Tender Grassfed Meat

Festive Christmas grass-fed liver meatloaf with red peppers and green organic cilantro.

Festive Christmas grassfed liverloaf with red piquillo peppers and green organic cilantro.

We think of gifts around the time of Christmas. One of the best gifts that can be given is the gift of good nutrition, and this dish is loaded with nutrients from grassfed liver, grassfed heart, and grassfed kidney. In honor of the traditional Christmas colors, it is flecked with red and green. These colors come from the nutrient-dense combination of cilantro, tomatoes, and piquillo peppers. Not only do they make a colorful meatloaf, they add valuable nutritional combinations of their own. And they add a wonderful flavor to the meatloaf.

Innards such as liver, heart, and kidney are known to be full of all kinds of nutrients, including vitamins, minerals, amino acids, and others, in a form that is easily digested and used. Traditional peoples ate them to improve the health of their livers, hearts, and kidneys. Yet modern people have been reluctant to eat these nutrient-rich foods because of their taste and texture. This meatloaf makes all of these meats absolutely delicious, as well as nutritious.

This recipe is based on U.S. Wellness Meats liverwurst, which is the easiest way I have found to get these wonderful organ meats into my family’s diet. U.S. Wellness Meats liverwurst is 25% grassfed beef liver, 25% grassfed beef heart, 25% grassfed beef kidney, and 25% grassfed beef. It is the only product I know which has all these vital organ meats in such an easy-to-use form. I use this great sausage as a base for many meatloafs, meatballs, and hamburgers, and it always comes out delicious.

The combination of cilantro and tomatoes is very traditional in Latin America, and is believed to have many benefits, including helping the body to remove toxic metals such as mercury and aluminum from the brain and other organs.

Piquillo peppers have incredible flavor, but are not hot. These small peppers are peeled, smoked over wood fires, preserved in olive oil, and placed in jars. They are available in many markets, and can be ordered over the Internet. You can substitute an organic red bell pepper, and it will still be delicious.

This meatloaf shows that innards can be easy to make, and delicious, as well as decorative!


1 pound U.S. Wellness Meats liverwurst sausage

½ cup fresh organic cilantro, very finely chopped

½ cup organic tomato puree

3 organic piquillo peppers, (or 1 organic red bell pepper), very finely chopped

2 pastured eggs, lightly beaten with a fork

½ cup plain organic bread crumbs of your choice, preferably from sourdough or sprouted bread

  1. In a large bowl, mix all the ingredients until they are well combined. Place the mixture in a loaf pan, preferably glass. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the pan in the preheated oven and bake for 40 minutes.

Admire the Christmas colors, then serve and eat them!

A New Pot Roast Recipe for the Holidays

By Stanley A. Fishman, author of Tender Grassfed Meat

Grassfed pot roast made with Belgian Framboise Lambic Beer and Dijon Mustard

Traditional Belgian ingredients make this pot roast special.

I have had the honor and pleasure to do a guest post for my friend Raine Saunders of Agriculture Society, which is one of the very best real food blogs around. There are many excellent articles on every aspect of real food and real health. Raine is a superb writer, and the blog posts are clear and comprehensive. I highly recommend this blog.

I contributed a new and unusual pot roast recipe, based on traditional Belgian ingredients. Pot roast is a wonderful food for the winter, and this one is absolutely delicious. The use of raspberry lambic beer is unique, but trust me, the combination of ingredients in this recipe is both exotic and comforting, and the taste is outstanding. There is a subtle raspberry flavor that is set off perfectly with the traditional Dijon mustard to create one of the tastiest gravies ever.

The name of the recipe is Traditional Pot Roast with Belgian flavors and you can find it here:

Easy, Exotic Grassfed Pot Roast for the Holidays

Frugal, Delicious Hungarian Hash

By Stanley A. Fishman, author of Tender Grassfed Meat

Ingredients for Hungarian Hash Recipe: leftover grass-fed meat, bacon, organic potatoes, pastured eggs, organic onions, and Hungarian paprika.

Ingredients: grassfed meat, bacon, potatoes, eggs, onions, and paprika.

What to do with leftovers is often an issue. The very word “leftovers” is unattractive. However, leftovers can be the foundation of some absolutely wonderful and frugal dishes. Meat was so valuable and scarce in traditional Europe that it could never be wasted. The Europeans developed many traditional dishes based on leftover meat, usually adding many ingredients to stretch the meat. This recipe is based on this European tradition, and is very tasty and nourishing.

The word “hash” comes from the word “hache,” which means “to chop” in French. There are many variations, from Sweden, Denmark, Germany, England, and other countries. All of the recipes include meat, potatoes, onions, eggs, and plenty of fat. I have tried many of these versions with grassfed meat leftovers, and they were all good. But my very favorite is this one, which I based on the traditional Hungarian flavor combination of bacon, onions, and paprika. I continue the European tradition of cooking potatoes with plenty of fat. This dish is so good that there is nothing “leftover” about it. In fact, when my family eats this dish, nothing is left over.

Serves 4

1 to 2 cups of leftover grassfed meat (beef, bison, or lamb, or any mixture of the three), cut into small cubes, approximately ½ inch

1 large or 2 medium organic onions, sliced

4 medium organic potatoes, peeled and cut into 1 inch cubes.

6 slices natural uncured fat bacon

1 teaspoon paprika, organic or imported from Europe, preferably Hungary

4 eggs, preferably pastured

  1. Place the slices of bacon next to each other in a cold 12 inch frying pan, preferably cast iron. Put the pan on the stove, turn the heat to medium, and cook the bacon, turning as necessary, until most of the fat has been rendered from the bacon. The bacon should be fairly crisp at this point. Remove the bacon from the pan and reserve, leaving the rendered fat in the pan.
  2. Add the sliced onions, and cook over medium heat, stirring occasionally, for 4 minutes. Add the paprika and stir it into the onions. Continue cooking for another 4 minutes.
  3. Add the potatoes, and cook for another 5 minutes, stirring and turning the potato cubes.
  4. Turn the heat to low, cover the pan, and cook for another 5 minutes.
  5. Add the meat, and stir until the meat is browned, 3 to 4 minutes.
  6. Crumble the reserved bacon and stir into the dish.
  7. Carefully break the eggs over the hash, and cook just until the yolks set.

Serve and enjoy this very nutritious meal.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

This post is part of Pennywise Platter at the Nourishing Gourmet.

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