Oriental Grassfed Beef and Potatoes Recipe

Slow-Cooked Oriental Beef

A friend passed this recipe to me. This is a wonderfully simple dish with real comfort-food appeal for a busy winter day. Thirty minutes of your time in the morning, plus time to toss a salad in the evening, and dinner is ready.

Ingredients

1 lb. baking potatoes, cut into 2-3 inch cubes

1 lb. sweet potatoes, peeled and cut into 2-3 inch cubes

2-3 lb. grassfed beef chuck roast, brisket, or top round steak

½ cup hoisin sauce - see homemade hoisin below

½ cup salsa

2 Tbsp. quick-cooking tapioca (for thickening)

3-4 cloves garlic, minced

Directions

Place potatoes and sweet potatoes in a 5-quart slow cooker. Top with beef. In a small bowl, combine all remaining ingredients. Pour sauce over meat; spread evenly.

Cover and cook on low-heat setting for 10 hours, or on high heat setting for 5-5 ½ hours. Remove meat from cooker to a cutting board. Allow meat to rest for 5-10 minutes while you toss a salad. Cut meat across the grain into serving-size pieces. Top with potatoes and cooking liquid. Serve and enjoy.

Homemade Hoisin Sauce (makes about ½ cup)

4 Tbsp. soy sauce or tamari

2 Tbsp. black bean paste or peanut butter

1 Tbsp. honey or molasses

2 tsp. rice wine vinegar or white wine vinegar

1/8 tsp. garlic powder (you can skip this for use in the above recipe, which calls for garlic)

2 tsp. sesame oil

20 drops hot sauce (optional, we skip this for Mary's delicate tongue)

1/8 tsp. black pepper

Combine all ingredients for Hoisin sauce and mix well.


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	Slow-Cooked Oriental Beef A friend passed this recipe to me. This is a wonderfully simple dish with real comfort-food appeal for a busy winter day. Thirty minutes of your time in the morning, plus time to toss a salad in the evening, and dinner is ready. Ingredients 1 lb. baking potatoes, cut into 2-3 inch cubes 1 lb. sweet potatoes, peeled and cut into 2-3 inch cubes 2-3 lb. grassfed beef chuck roast, brisket, or top round steak ½ cup hoisin sauce - see homemade hoisin below ½ cup salsa 2 Tbsp. quick-cooking tapioca (for thickening) 3-4 cloves garlic, minced Directions Place potatoes and sweet potatoes in a 5-quart slow cooker. Top with beef. In a small bowl, combine all remaining ingredients. Pour sauce over meat; spread evenly. Cover and cook on low-heat setting for 10 hours, or on high heat setting for 5-5 ½ hours. Remove meat from cooker to a cutting board. Allow meat to rest for 5-10 minutes while you toss a salad. Cut meat across the grain into serving-size pieces. Top with potatoes and cooking liquid. Serve and enjoy. Homemade Hoisin Sauce (makes about ½ cup) 4 Tbsp. soy sauce or tamari 2 Tbsp. black bean paste or peanut butter 1 Tbsp. honey or molasses 2 tsp. rice wine vinegar or white wine vinegar 1/8 tsp. garlic powder (you can skip this for use in the above recipe, which calls for garlic) 2 tsp. sesame oil 20 drops hot sauce (optional, we skip this for Mary's delicate tongue) 1/8 tsp. black pepper Combine all ingredients for Hoisin sauce and mix well.