Robb Wolf musings and Trinidad East Indian Beef Curry…read on!
We've just received a delivery of several different cuts of beef from Griffin Farms...we are now carrying steaks, roasts, brisket and ribs along with our regular stock of ground and stew beef. We'll be posting recipes that include beef for the next few weeks so that you can try some different cuts and see which ones are your favorite. Marilyn Griffin is committed to providing us with the highest quality grass-fed beef...try some and let us know how you like it!
Woah...good thing it's almost grill season...
For those who would like to hear further information on the grain-fed beef conundrum, Robb Wolf's current podcast , with host Greg Everett, gives a detailed explanation. Proceed to minute 34:15 of the podcast and listen in. If you aren't familiar with Robb, check out his website and learn more about his philosophy behind sound nutrition. He is a biochemist and a darn funny guy to boot! The podcasts are fascinating and cover SO many different topics on health, workouts and nutrition. You will find something that appeals to you in each one...oh, and they're free!
If you're gardening this season, check out Seven Springs Farm's store up on N. Main Street (1404 N. Main Street, 540.951.0345). They sell organic farming and gardening supplies and they have a cool catalog.
From Paleo Food, a new recipe that it outstanding and exotic...we had this last night with steamed cauli...
1 1/2 lb. beef, cut into cubes - grass-fed if you can
2 large onion
1 inch piece fresh ginger root
3 cloves garlic
2 green chili peppers
3 tablespoons oil
4 tablespoons curry powder
salt, pepper to taste
2 1/2 cups coconut milk
1) Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too.
2) Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown.
3) Add curry powder and continue frying for a few min more (may have to add a little water so that the spices will not burn).
4) Add meat and continue stirring until it is well browned and coated with the spice mixture.
5) Add salt and pepper to taste and continue stirring.
6) Add coconut milk, stir thoroughly, then reduce heat and cover pot. Cook on low until meat is tender (about 1 1/4 hours).
7) Adjust seasonings, if necessary.
Oh coconut...you rock...