Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
A Magnificent Christmas Roast
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
A magnificent grassfed prime rib with a great fat cap and marbling.
Our favorite holiday roast is a grassfed prime rib, with a nice thick fat cap, plenty of nice marbling in the meat, resting solidly on its own bones. It is not easy to find such a roast, but we hit the jackpot this year.
They say a picture is worth a thousand words, and the above picture says it all.
This prime rib is one the best I have ever seen.
Perfectly balanced on a strong rack of bones. Covered with a thick layer of its own flavor-giving fat.
Nicely marbled with small flecks of grassfed fat.
A beautiful color.
And there are even more reasons that I know this roast will be something special. Late last week, we had a grassfed shoulder roast picked up from a local market. The meat was beautiful, full of perfect marbling. It was incredibly tender and flavorful. I knew that the butcher had happened upon a truly remarkable steer.
The next day, I called the butcher up and asked if he could sell me a prime rib from the same animal. Turns out that he could. I showed up at the market, and politely called out my preferences as he cut the roast. He left all the fat on, which was my biggest concern. Due to the demonization of fat, most butchers will trim all the fat off a roast without even thinking of it. A very bad decision, because the fat contains most of the flavor, and all of the fat soluble vitamins and nutrients. And the fat itself, crisp and brown when the roast is done, is absolutely delicious and warming.
Not to worry, this butcher knew his stuff and happily complied with my request.
This is the old way of buying a special roast, where you know and trust the seller, know where the meat comes from, and carefully select the roast, even specifying the animal it comes from, and the way it is cut and trimmed. This is the way most humans have done it for most of time. Not at all like picking up a foam package in the supermarket.
Now that we have our roast, the planning for our Christmas dinner is complete. Here is the menu:
Roast Prime Rib of Beef: Lightly seasoned with herbs, pepper, garlic, and just a little salt, added at the last minute.
Roast Potatoes and Carrots: These will be roasted in the same pan as the roast. There will be no rack, as the bones make a perfect rack, and this allows us to place these vegetables in the pan, where they will become brown, crusty, sweet, flavored with the unique flavor of prime rib fat.
Sautéed Mushrooms: Cooked with plenty of butter and a bit of truffle oil, until browned and caramelized, with amazing flavor.
Yorkshire Pudding: Baked in the old style, made with pan drippings, the same magnificent beef fat
European Cabbage: From page 206 of Tender Grassfed Meat, onion, cabbage, and apple slices, cooked to perfection with bacon, in bacon fat.
Dessert? I doubt anyone will have room.
I want to wish all a very happy holiday season.
And, if you celebrate it, a very Merry Christmas!
This post is part of Real Food Wednesday and Fight Back Friday blog carnivals.
U.S. Wellness Meats Featured Chef of the Month with New Recipes
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Herbed Holiday Prime Rib
I am happy to announce that I have been selected as the U.S. Wellness Meats Featured Chef for November. This is quite an honor.
Being the Featured Chef means that I was asked to develop four new recipes that will be posted on their website. The first of these recipes, a magnificent prime rib with an herb crust that would be ideal for a special holiday dinner is already up. The other recipes will be posted later this month.
U.S. Wellness Meats holds a special place in my heart. They sold me the first grassfed meat I successfully cooked. Since then, I have been a regular customer.
I am also an admirer of John Wood, the founder of U.S. Wellness Meats. John has made quality grassfed meat available through the Internet in an astonishing variety of cuts, along with a wonderful line of organ meat sausages that make it easy to get the unique nutrients of organ meats in a tasty form. There are many other great products available from U.S. Wellness Meats that are hard to find elsewhere, such as grassfed beef tallow and grassfed lamb tallow. John has also used holistic land management techniques developed by the Savory Institute to constantly improve and enrich the soil of his farm, while raising quality cattle. This is a model that I would like to see spread throughout the entire country, replacing the CAFOs and factory farms.
U.S. Wellness Meats is a longtime sponsor and supporter of my favorite organization The Weston A. Price Foundation, which spreads the truth about food and nutrition. John will be speaking at the WAPF Wise Traditions 2012 Conference that will be taking place November 8 to 12th, in Santa Clara, California.
I am also grateful to John Wood for the great support he has given me in the creation of my books. Not only did John give me valuable information about raising grassfed meat, he gave me constant encouragement and support while Tender Grassfed Meat was being written. When the book was published, John immediately bought a large number of copies, and U.S. Wellness Meats began selling the books.
Here is the link to my Featured Chef page at U.S. Wellness Meats, which also includes some interesting food questions and my answers:
Featured Chef Stanley Fishman
Here is the link to the four recipes I hinted at last month. They are delicious, and free. A magnificent prime rib, a Spanish short rib dish, a tender brisket, and the ultimate Paleo meatloaf, with organ meats. Enjoy!
Tender Grassfed Meat for the Holidays
This post is part of Weekend Gourmet blog carnival.