Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Curry Anything — A Great Meal from Leftovers
A delicious, easy curry.
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
I cook many kinds of meat, in many ways. Often there are leftovers, which I would dutifully place in the appropriate containers and put in the refrigerator. I would look at them in the refrigerator, from time to time, and decide there was not enough left to make a meal. Then, after enough time expired, I would throw them out.
At least that used to be my pattern. Now I use them to make delicious meals. As usual, the inspiration came from our ancestors. They would often combine different kinds of meat in the same dish, often with many different vegetables. It occurred to me that this could solve my problem of not having enough left over of a particular meat to make a meal. So I started combining them into stews and curries.
If I have small amounts of leftover beef, chicken, lamb, pork, or other meat, I will combine them. Since the meat has already been cooked, there is no need for marinating or browning, and the stews and curries cook very quickly. The curries are quicker to cook than the stews, so I make them more often.
I use the same recipe to cook leftover meats. It always turns out delicious, is ready in no more than 30 minutes, and is full of great nutrition. Here is the recipe:
Curry Anything
2 to 3 cups of leftover meat (such as beef, lamb, pork, chicken, turkey, or any or all of the above), sliced or chopped into small, thin pieces
4 tablespoons organic butter, (or organic ghee, or organic coconut oil)
1 large organic onion, peeled and sliced
3 large cloves organic garlic, peeled and sliced
A piece of organic fresh ginger, about 1 inch long and 1 inch thick, chopped into tiny pieces
3 or more tablespoons of the organic curry powder of your choice, (I use the organic curry powder sold by Mountain Rose Herbs)
2 tablespoons organic flour of your choice, (which can include non-grain flours such as almond flour)
1 1/4 cups homemade broth of your choice
2 tablespoons pure fish sauce, (I use Red Boat Fish Sauce, as I love its taste, traditional way of being made, and it makes me feel good when I eat it)
- Heat the fat in a heavy frying pan, preferably cast iron, over medium heat, until the fat bubbles. Add the onions, garlic, and ginger, and cook for 2 minutes, stirring occasionally. Add the curry powder and the flour, and mix with the vegetables in the pan.
- Add the broth and fish sauce, and stir until the mixture thickens, and starts to simmer. Add the meat and mix well. Bring the mixture back to a simmer, then reduce the heat to low, and cover the pan. Simmer covered for 25 minutes. Serve with the organic rice of your choice.
Multiple Meals from the Traditional Sunday Roast
By Stanley A. Fishman, author of Tender Grassfed Meat
English Style Prime Rib, recipe on page 86, Tender Grassfed Meat
Once it was traditional for even a middle class family to have a large roast on Sunday. This was the main meal of the week, and was eagerly anticipated. This tradition was very popular in England, Ireland, and the United States. The attraction of a large roast of tender, juicy, delicious meat is obvious. But what is not so obvious is that the leftover meat could provide several additional great meals.
One Roast, Four Meals
Using the leftovers from the Sunday roast for other meals became so much of a tradition in England that there was even some verse on the subject – “Roast on Sunday, Cold on Monday, Chopped on Tuesday, Pie (Shepherd’s) on Wednesday.†The tradition of having several meals from one roast has been reinstituted in my family, but we have found tastier choices than cold, chopped, or pie. It really is a money saver to have one roast provide four meals, and we do it whenever we have a large roast. The additional meals we cook surely do not taste like “leftoversâ€â€”they are just delicious.
The European Tradition—Twice Cooking Meat
Meat was far too expensive to waste in old Europe, so the Europeans developed a number of ways of reheating cooked meat into a delicious new meal. In fact, many old cookbooks suggest that a pot roast is at its best reheated, not fresh. These books actually advocate cooking a pot roast on one day, letting it sit overnight, then slicing it and reheating the slices in the gravy. Cooked meat can develop even more depth of flavor and become more tender when it rests in the refrigerator. One of the most famous examples of this tradition is Bigos, which is considered by many to be the Polish national dish. Bigos is a combination of pork, sausage, mushrooms, sauerkraut, fresh cabbage, and many other ingredients. It was reheated each day, and was said to reach its peak flavor on the seventh day. The point is that leftovers can be turned into delicious meals.
What Roast to Use?
The favorite cut for the Sunday roast was, without question, prime rib of beef. This is a truly magnificent roast. Crowned with a superb cap of flavorful fat, resting on a natural rack of beef ribs, tender and juicy, possessing a unique flavor of its own, this is truly a special roast. Alas, nowadays, it is truly an expensive roast, one for special occasions. The Sunday roast we usually have is a nice piece of center cut shoulder (also known as cross rib, or shoulder clod). This cut is far less expensive. In fact, center cut shoulder is usually relegated to the crock pot by most grassfed websites and producers.
I have learned how to make tender, terrific roasts out of this very economical cut. My cookbook, Tender Grassfed Meat, has no less than eleven delicious recipes for roasting center cut shoulder in the oven. Grassfed center cut shoulder usually has most or all of the fat trimmed off, but I have found ways to compensate for this, which are covered in the recipes. Properly roasted, this cut makes a wonderful roast, often so tender that you can literally cut it with a fork.
“Tastes Too Good to Be Leftovers†Meals
After we have eaten our fill of the Sunday roast, there is a lot of leftover meat because grassfed meat is so satisfying. I will divide the leftover meat into two unequal portions. The largest portion, in one piece, is destined to become pot roast. The smaller portion, the rarest quarter of the leftover meat, will be turned into a stir-fry or hash. Tender Grassfed Meat has five recipes for pot roast, and I have made all of them successfully with leftover roast. That is one additional meal. We always have leftover pot roast, and that is refrigerated overnight, sliced, and reheated slowly in the flavorful leftover gravy, in the old tradition. That is another additional meal. Finally, we will usually stir-fry the reserved meat with various vegetables, using one of the three stir-fry recipes in Tender Grassfed Meat, which gives us our third additional meal.
Following the old tradition of getting several meals from the Sunday roast has really helped us get more delicious meals from one piece of meat.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
Frugal, Delicious Hungarian Hash
By Stanley A. Fishman, author of Tender Grassfed Meat
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
- 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.
- 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.
- Add the potatoes, and cook for another 5 minutes, stirring and turning the potato cubes.
- Turn the heat to low, cover the pan, and cook for another 5 minutes.
- Add the meat, and stir until the meat is browned, 3 to 4 minutes.
- Crumble the reserved bacon and stir into the dish.
- 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.
Mushroom Cream Sauce Makes Luxurious Leftovers
By Stanley A. Fishman, author of Tender Grassfed Meat
Grassfed meat is so filling and satisfying that we often have leftovers. I have just discovered a new favorite way to enjoy leftovers. In fact, this is so delicious that you may find yourself eating less just so you can have more leftovers to reheat.
The secret to luxurious leftovers is this traditional recipe for mushroom cream sauce. Forget about the stuff that comes out of a can, this is the real deal, made from scratch in this simple, but absolutely delicious recipe. This sauce is perfect for leftover beef, lamb, and bison. It is also excellent with any kind of ham, and could be used to reheat any meat. This is the tastiest way I know to reheat previously cooked meat. Just make sure the meat is sliced very thin. This sauce is so good that we make sure that every bit of it is served and enjoyed.
Traditional Mushroom Cream Sauce for Leftovers
2 tablespoons pastured butter
1/4 pound fresh mushrooms of your choice, sliced, (I prefer crimini, but any good fresh mushroom will do)
2 more tablespoons pastured butter
2 tablespoons organic sprouted flour, either spelt or wheat, (you could substitute your favorite unbleached healthy flour)
1 cup whole organic full fat unhomogenized milk, (you could substitute your favorite full fat unhomogenized healthy cows milk)
1/3 cup full fat organic cream, (you could substitute your favorite full fat healthy cream)
1/4 teaspoon coarse unrefined sea salt, crushed
Thinly sliced leftover meat of your choice
- Melt 2 tablespoons butter in a medium-size, heavy-bottomed pan over medium heat. When the butter is hot and bubbly, turn the heat to medium high, add the mushrooms and stir until the mushrooms are nicely browned, but not scorched. Remove the mushrooms from the pan and reserve.
- Turn the heat down to medium. Add 2 more tablespoons of butter to the pan. When the butter is hot and bubbly, add the flour. Stir the flour and butter with a wire whisk, until well combined. Slowly pour in the milk, a little at a time, whisking well to incorporate the milk as you add it. When all the milk has been added, add the cream and whisk well. Continue to cook, stirring, until the mixture starts to thicken. Add the salt, and the reserved mushrooms. Stir well.
- Add the thinly sliced meat, and cover with the sauce. Turn the heat down to low, and simmer for a minute or two, until the meat has been reheated.
Serve with the sauce and enjoy.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
Also check out Fight Back Friday at Food Renegade.