Adventures in Grass-Fed

As I have delved into the world of real, nutrient dense foods, I have started eating more red meat, which I had believed before “bothered” my stomach.  It was always so hard for me to digest.  When I made the change to eliminating “fake” foods from my diet and discovered the health benefits of grass-fed meats, I began giving beef a second chance.  So, this spring I bit the bullet and purchased a quarter of grass-fed beef from my local farmer that I already purchase raw milk, organic free-range chicken & eggs from.

I was nervous – it was NOT cheap.  It was actually more than my rent!  But, I knew I would appreciate having chemical, antibiotic and hormone-free grass-fed meat cuts filling my deep freeze.  The nearest grocery store selling anything remotely close is 45-60 miles away.  I worry about the long-term effects of hormones and antibiotics on my children (and myself).  I knew this would give me peace of mind.  Plus, the Omega 3’s…oh, the Omega 3’s!  (And CLA…)

I have had a brisket sitting in there as a delicacy for quite a few months.  My son’s 7th birthday party gathering last Sunday gave me the perfect excuse to break it out for sandwiches.  I’m still learning.  I come from a big farm family – meat & potatoes at every meal, plus bread ‘n butter.  That’s how we roll!  I know how to cook about anything without a recipe, straight from the pantry or garden.  I’ve been cooking since I was 8 years old.  My mother signed me up for 4-H and never looked back.  She doesn’t like to cook much or didn’t in those days and I have benefitted from all of the experience.  Plus, I do love to cook.

But, cooking grass-fed has been a challenge for me.  It’s leaner and the texture of the meat is different because the cattle are walking around more in the pasture to graze.  Most people in my neck of the woods think organic and grass-fed is a gimmick because, c’mon corn fed is the way to go (it’s our commodity crop!) and it tastes so much better!  It’s not better, but it is a different aftertaste.  I’ve been intimidated and experimental in using this meat.  The ground beef is easy – you fry and use.  No draining away of grease required!  But the steaks and roasts have been a bit tough – literally and figuratively.

I have been determined to LOVE my investment!  And NOW I do.  I have mastered it to a point where the meat is so tender that you can cut it with a fork or butter knife and it just melts away in your mouth.  After transitioning to grass-fed meats, I prefer the taste.  It tastes more natural!  The closer to natural the better in my book.

So, the brisket.  Speaking of those people who think organic and grass-fed are gimmicks…my father is one of them.  Even though both my mom and I work for an organic foods company, sing their praises and have become so “educated” (and educating) on the subject.  He’s a traditional farmer and he sure doesn’t prefer grass-fed meats and poultry.  He puts up with us, though and he is also the master griller and chef of the house.  So, if I was going to bring a brisket, it better be good!  Thank goodness it was. 

I used a version of Paula Deen’s Texas Oven-Roasted Beef Brisket recipe.  I did use fresh garlic instead of garlic powder and minced onion instead of onion powder.  I also rubbed the brisket as directed, but then instead of cooking it, I added the beef stock right away.  Then I proceeded to marinate it for 3 days in the fridge.  I then baked it in its juices at 250 F the day of the party for 5-6 hours.  Voila!

And here it is on a Ciabatta Bun, a dab of mayo, and A LOT of horseradish.

In the final build, I added loads of Spinach as my garnish and extra “crunch.” Some of the guests used good ol’ barbecue sauce, too!


We served this with a Coconut Cream Almond Fruit Salad as well.  I added fresh strawberries and opted out of the frozen fruit.  Just because that was what I had available.

Have you experimented with new, healthier foods recently?  Share your tips and experiences!  Any flops or funny stories? Share those, too!

This post is participating in Traditional Foods Tuesday sponsored by Cooking Traditional Foods!