Pastured Roast Beef Recipe | Tender Pulled Beef
I decided to give roast beef a try as my mother had purchased some grass fed certified organic beef here locally.
The beef was tender and very tasty but I'm not a huge fan of beef. At least I know that I have another meat option...I didn't react to this beef at all besides a little minor digestive upset and that is likely due to the years of not eating beef. Grocery store beef gave me hives and made me nauseated...But that stuff is full of who-the-heck knows what, hormones, GM feed, antibiotics, dye....Anyway I expected the entirely grass fed organic beef to be tough but it was extremely flavorful and very tender.
I wanted to keep the rest of the meal light because I had expected the beef be a little hard to digest since it has been so long since I had eaten beef.
I served a simple side salad with a vinaigrette dressing and spanakopita.
Beef: I put the roast in a roasting pan with 1 organic chopped onion, 2 cloves of organic chopped garlic and black pepper. With the oven on 375 I roasted it for two hours. After the pan was heavily caramelized I added 1 cup of water and scraped the onions from the pan with a fork and placed it back in the oven to roast for another 45 minutes.
Salad: A simple salad with organic lettuce, cabbage & tomato. For the dressing, in a jam jar I mixed 1 tsp of raw organic honey, 1 tsp organic yellow mustard, 2 tbs organic apple cider vinegar with mother and 3 tbs of organic olive oil...put the lid on the jam jar and shake well.
For the spanakopita: (Makes 8):
6 sheets of fillo factory organic whole wheat fillo:
Stack two piles of 3 sheets of fillo bushed with organic olive oil and layered. (see diagram below)
Cut each stack into 4 equal strips for a total of 8 strips.
1/2 cup of blanched and well drained organic spinach.
4 sauted organic green onions or a small leek
1 tbs chopped organic parsley
1/8 cup of crumbled grass fed sheep feta
salt & pepper to taste.
Mix above ingredients completely then divide into 8 equal parts.
Fill just below the top corner of the layered fillo strips and fold and shown in the diagram below.
Lay on an oiled baking sheet and bake at 350 for 7 – 10 minutes until golden.