We're down to the last of our yearly grass-fed beef. All the ground beef is gone — long gone — so I'm finding ways to cook the odds and ends in the freezer: stew meat, tri-tip, some gorgeous grass-fed steaks, and various roasts. Necessity is the mother of invention, they say, and I would agree. I've had a fun time learning and getting better at cooking grass-fed meat.
Looking for resources on grass-fed meat cooking?
It doesn't behave the same as feed-lot meat. My favorite resources are: the Grass-Fed Cooking blog by Shannon Hayes or her book Grass-Fed Gourmet. And in Fundamentals II eCourse, I share everything I know — including all my favorite recipes — in the lesson on Pastured Meats.
Last night, I made a warming beef and cabbage soup from beef stew meat. Mmmm… the soup got rave reviews from all five of us. We can't wait to eat the leftovers for lunch. A keeper for sure!
Warming Beef and Cabbage Soup
Warming beef and cabbage soup from beef stew meat. Mmmm...
- 4 tablespoons grass-fed butter divided
- 2 to 3 pounds grass-fed beef stew meat or lamb, buffalo, goat or wild game
- 8 cups stock or water, plus additional as needed
- bay leaf
- 1 to 2 onions coarsely chopped
- 4 cloves garlic crushed
- 6 ounces wild mushrooms or organic crimini mushrooms, optional
- 1/2 cabbage cored and chopped into bite-size pieces
- 2 teaspoons sea salt plus additional as needed
- 1/2 tablespoon pepper
- 2 tablespoons dried parsley or 1 tablespoon fresh chopped
- 4 cups brown rice cooked *
Over medium-high heat, melt 2 tablespoons butter in a large stockpot.
Add the stew meat and brown thoroughly on all sides.
Add the stock or water and the bay leaf.
Bring to a simmer, reduce heat and let simmer several hours, covered, until meat is tender.
Replenish water as needed to keep it to the same level.
**If using pre-soaked rice grain, add it when beef is tender.
Let rice simmer and cook with the meat for another half hour, or until tender, before proceeding with the recipe.
Over medium heat, melt 2 tablespoons butter in a cast-iron skillet.
Add the onions, garlic and mushrooms.
Cook until tender, about 3 minutes.
Add to stock pot.
Add cabbage to soup.
Simmer until cabbage is tender, but still has crunch.
Add sea salt, pepper and parsley.
Taste and adjust seasonings.
Serve over warm, cooked brown rice (unless rice is cooked in the soup according to alternate instructions above).
**If you want to cook the rice along with the soup instead of separately, add 2 cup of soaked rice grain to the pot where you see the ** in the recipe below.
What are your favorite ways to prepare grass-fed meats? What do you do when you're down to the odds and ends of a bulk pastured meat purchase?
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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