We've been fortunate to come across an informative new cookbook called Tender Grassfed Meat by Stanley A. Fishman. This cookbook is more than a book of recipes, it's an excellent tool for grass fed education. Over the years, through trial and error, Stanley has perfected the art of preparing grass fed meats. This book has all the answers from proper cookware, to healthy fats, to detailed methods and techniques on cooking perfect grass fed meats. Stanley's book offers a wealth of information and includes all types of recipes, such as beef, bison, lamb, broths, marinades, side dishes, and more. Let his past failures inspire your successes! (see below for your chance to win a copy of Tender Grassfed Meat)
Enjoy this recipe compliments of Stanley and, if you like, you can purchase your own copy of his traditional cooking wisdom.
Rosemary Pepper Roast on a Bed of Garlic
Grassfed beef has a wonderful natural flavor. Just a few of the right spices can really bring out and enhance that great natural flavor.
What are the right spices? Every cuisine has traditional flavor combinations, which have stood the test of time. Rosemary has been used to flavor meat all over Europe. Black pepper has been used all over the world to flavor beef, as has garlic. When you combine the three, you have a combination that is much more than the sum of its parts. The combination of rosemary, black pepper, and garlic is a favorite in Tuscany. When you use organic fresh rosemary, organic black pepper, and organic fresh garlic, and add some olive oil to carry the flavors into the meat, it's even better. This roast is just delicious.
Serves 4 to 6
1 (2 to 3 pound) center cut shoulder roast, (or sirloin tip, or top sirloin), with fat cap (see note below
For the Marinade
2 tablespoons unfiltered organic extra virgin olive oil
Leaves from 2 sprigs of fresh organic rosemary, finely chopped
Freshly ground organic pepper
1 bulb fresh organic garlic, broken into individual cloves, but left unpeeled
1 teaspoon coarse unrefined sea salt, crushed
1. The day before you plan to cook the roast, coat it with olive oil. Press the chopped rosemary leaves into all sides of the meat. Sprinkle the pepper on all sides of the meat, and press it in. Let the meat rest in a glass bowl for 1 hour, then cover and refrigerate overnight.
2. An hour before you plan to cook the roast, take the roast out of the refrigerator so it can come to room temperature.
3. Preheat the oven to 425 degrees. Place the garlic cloves in the center of a lightly greased roasting pan, so they can form a bed for the roast. Once the oven has preheated, sprinkle the salt over the roast. Place the roast on the garlic cloves.
4. Put the roast in the oven, and cook for 10 minutes. Baste the roast, then cook for another 10 minutes.
5. Turn the heat down to 250 degrees and cook for 20-30 minutes, until done to your taste.
Serve, and enjoy the wonderful classic flavors.
NOTE: If the roast does not have a fat cap, cover with beef tallow, or thinly sliced pastured butter, or strip of good natural bacon.
Winning is easy! Click here for your chance to win this great book! Two copies will be given away!
UPDATE! Congratulations to Ed L. and David B., who were the winners of the two copies of Tender Grassfed Meat! Enjoy!
UPDATE #2! Sally Fallon Morell, President of the Weston A. Price Foundation, reviewed this book. What an honor! Here's what she had to say:
TENDER GRASSFED MEAT: TRADITIONAL WAYS TO COOK HEALTHY MEAT
Stanley A. Fishman
Neither fat nor flavorings are spared in this collection of delicious recipes aimed at putting grass-fed meat back on our tables. Fishman includes recipes for bison, lamb and organ meats, always with a view to making the meat tender and tasty. Detailed advice on marinades, aging for tenderness, cooking temperatures, use of bones, gristle and scraps in broth, and the use of innards in sausages and liverwurst make this book a must for serious-and not-so-serious-cooks. I especially liked the recipe for meatloaf using liver sausage from U.S. Wellness Meats-a wonderfully sneaky way to get liver into your family -and his use of fish sauce as a substitute for soy sauce. His Nomad's Broth, which uses bones from several animals, is a great variation on traditional stock.
The chapter on steak alone is worth the price of this book-so many variations, including Irish Whiskey Steak, Scottish steak and steak in Chinese and French styles. A Thumb's Up for this one-happy eating.
Review by Sally Fallon Morell, Wise Traditions, Weston A. Price Foundation