dijon beef

I am a HUGE fan of the crock pot.  And it is definitely the best way to cook meats - especially cuts that are not naturally very tender.  Almost all cuts come out perfectly after a long, slow cooking.

I've been enjoying exploring ways to make our grass-fed beef on the farm for our community lunches.  I didn't eat meat for many years, and so most of my dishes are vegetarian and vegan.  I took out "The Ultimate Slow Cooker Cookbook" from the library to look over some beef recipes, as that is what we have available right now at the farm.  Grass-fed beef is superior to our common, store-bought corn and soy fed beef in many ways...

Grass-Fed Beef Is More Nutritious:  Most beef cows in America are raised for a short time on grass and then "finished" in confined feeding areas with a diet of grain that is unnatural to them, which boosts E. coli counts in their guts, and which encourages the spread of disease. Grass-fed beef cows eat grass their entire lives, as cows evolved to do. Because their lifecycle isn't accelerated with hormones, animals mature in the spring when forage is bursting with new growth, seeds and nutrients. Those nutrients end up in the meat and result in a healthy and delicious product.  Some research suggests grass-fed beef has more nutrients as a result -- as much as 10 times more beta-carotene, three times more Vitamin E and three-times more omega-3 fatty acids.

Grass-fed Beef Is More Humane:  Scientists haven't quantified the benefits of clean water, fresh air and freedom to roam in terms of human health, but it adds up to a happier, healthier herd. There is an old cowboy saying that we abide by at the Hearst Ranches: "go slow, get there faster." This means that if you don’t push cows too hard, but rather allow them to find their natural way at their natural pace you’ll be more successful. Forcing them to go your way and at your pace will sometimes cause fatigue for the cattle and always make more work for the cowboy, his horses and his dogs.

Grass-fed Beef Is More Tasty:  This is the way beef is supposed to taste. In the wine industry, the word terroir refers to the flavor imparted to the wine by the entirety of the property upon which the grapes are grown. Same goes for beef, which takes on distinct flavors based on the terrain, weather, soil and water. Our cattle literally eat the terroir, therefore, they are the ultimate expression of the terroir of our ranches.

Grass-fed Beef Is Less Wasteful:  It takes a lot of land to raise beef naturally. The vast grasslands of the Hearst ranches host an unusually complex mosaic of vegetation. By rotating the animals through various pastures through the seasons, we preserve native biodiversity, improve soil fertility and eliminate the waste-management issues associated with confined animal feedlots (a major source of water pollution at conventional farms).

For me, the most important thing is not to consume suffering.  On some level, we are all suffering and even vegetables have a spike in measurable distress when there is an intention to harm them.  But we can certainly make wise, humane, compassionate choices - to not eat meat at all or to eat meat from animals who have led natural, high-quality lives and have been cared for with love and positive, good intention.  I see the cows on our farm and how great they have it and am honored to be part of their life cycle.

So for my first meal, I made dijon beef.  It was probably the best meat dish I've ever made.

recipe:

A beef arm roast (or other cut of roast you have available)

1 package of mushrooms sliced (or more)

6 cloves garlic minced

2 tablespoons balsamic vinegar

water

2 tablespoons tamari

2 cups plain yogurt (I used home-made raw goat yogurt)

1 tablespoon dijon mustard

1/4 teaspoon fresh ground black pepper

Put the roast in the crockpot before going to bed, covered completely with water and cook on low all night.  In the morning, add the garlic, vinegar, tamari, pepper, and mushrooms.

Allow to cook until lunch-time.  Then 30 minutes before serving, add the yogurt and dijon mustard.  Serve over rice or egg noodles.

(The roast should fall apart into a sort of shredded beef.)