In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here.
Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.
It's good news for America that grass-fed beef is increasingly available in supermarkets. Cattle were meant to eat grass, and they are efficient at converting that green goodness into nutrient-dense meat, rich in heart-healthy omega-3 fatty acids as well as vitamins A and E, to say nothing of environmental benefits. Because grass-fed beef is leaner than grain-fed, it's not quite as tender. So turning it into a meatloaf is a greatand economicalway to make a meal of it.
A little ground pork adds the bit of richness that all meatloaves need, and if you can persuade the butcher to grind some pork shoulder for you, all the better. Meatloaves look naked without some sort of topping, and bacon is the obvious trendy choice to entice finicky eaters; feel free to aim for high-end bacon from heritage hogs.
Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.
This type of beef can have more omega-3 fatty acids, which may curb inflammation in the body, than that from conventional cattle. And the cows are often more ecologically and humanely raised.
Grass-fed beef is leaner than beef raised on grain, which ultimately means it’s lower in saturated fat. Here, beef is served over red quinoa, which adds protein and vitamins to the dish. Brown rice is another healthful option.
Less is more when it comes to adding ingredients to this simple sauce and meatballs. Do make sure, however, that you're using the proper salt and pepper for seasoning, as you should with all of these recipes. You should be using a high quality kosher salt, if not sea salt.. The bigger and more intense the grains of salt, the less you'll need to season. If you want to experiment with these meatballs, try tweaking one or two spices at a time. Another twist is doing a 50/50 mix of ground pork with ground beef. You'll have a much juicer meatball.
You've been doing it in the car when nobody's looking...but you don't have to hide anymore. It's time to come clean—and this finger-licking-good burger is so much more satisfying than those greasy drive-through hockey pucks. Plus grass-fed beef is leaner and lower in calories than conventional beef. It even contains a unique fat that may help prevent cancer, diabetes, and heart disease. Talk about an afternoon delight.
A visit to Kinderhook Farm, meat supplier to some of NYC's best restaurants—and force for change in the meat biz. (Bonus: watch for the adorable farm dog!)
In this episode of "Kids Try Food", the kids try uncommon, exotic, and unusual meats from different regions of America like fried alligator balls from Louisiana, fried rattlesnake from Oklahoma, chislic from South Dakota, caribou chili from Alaska, southern fried quail from Georgia, fried squirrel from West Virginia, quail poppers from Texas, Burgoo stew, Brunswick stew, pemmican (bison jerky) and more.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://slim-weight.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-605399ce03d84ab588b054ed">
Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
