Meat from grass-fed animals is a rich source of heart-healthy omega-3. In addition, this meat also contains higher levels of beta-carotene, vitamin E, as well as conjugated linoleic acids, or CLA, known as a cancer-fighting fat. Lower in fat, cholesterol, and calories, grass-fed meat has a rich, natural flavor. Because these meats are much leaner than conventionally raised meat, they require a slower method of cooking called braising. Grass-fed meats should be cooked carefully, with lower heat and less cooking time.
INGREDIENTS:
Meat for braising: bone-in, shank, leg, shoulder, short ribs
4-5 garlic cloves, minced (use more or less, your preference)
1 large onion, cut in half, sliced
1 1/2 cups liquid: beer, stock, or part wine and stock
Salt, pepper, and other seasonings – experiment a little!
Assorted vegetables, as desired
METHOD:
Place all ingredients in a crock pot or dutch oven with a tight-fitting lid. Cook meat at 250°F for 4-5 hours. If desired, add carrots, celery (or vegetables of choice) about 1 1/2 hours before serving. Serve over rice, mashed potatoes, or polenta.
SOURCE: Recipe courtesy of Old Creek Ranch.
