It sounds a bit gruesome but I love to split a whole cow from a local farm with friends and family. Other than hunting wild game (which, there is just no way) this is probably the most economical, humane and sustainable way to eat meat. You know exactly ‘who’ you are eating and how they lived. Its easier to meal plan when you have a couple months supply of beef in the freezer, there are less trips to the grocery store and less food waste overall.
Throwing out meat is something that just does not happen around my house.
For a long time I was vegan, and for an ever longer time I completely abstained from red meat, opting instead for poultry or fish. In turn, for a long time, my blood tests have revealed super low ferritin levels (ferritin is just a fancy word for a body’s total iron stores.)
As it turns out, having low ferritin is often associated with hashimotos, and low ferritin can even end up being the true culprit behind many hashimotos symptoms (specifically, hair loss, cold sensitivity, fatigue and even heart palpitations!)
No amount of Spinach, molasses, lentils or supplementation could ever seem to do much for raising those stubborn ferritin levels. For years, they consistently hovered between 4 and 17, but when I finally added red meat back into my diet (and cut out those grains) all of my symptoms slowly began to improve.
My ferritin levels finally crept above 20, and best of all, my hair shedding slowed dramatically.
I still love a good plant based meal, but I no longer believe that eating meat is ethically wrong. I feel it is my first priority to be a good mom to my kids and being a suffering wreck riddled with autoimmune disease and anxiety was truly effecting my ability to parent and just exist in the world.
Anyone who has experienced either can attest, hashimotos (and PCOS) can be downright painful.
I now believe eating ethically is all about making better choices about the meat we do eat and eating less of it overall. The most important thing we can do is listen to our bodies. If something in our health is amiss, chances are high that something in our diet is amiss too.
I love Mexican flavors and find that this braised beef is a foolproof yet super flavorful way to cook almost any cut of beef. I have tried this with chuck, sirloin and tip roasts, it always turns out. When in doubt, ask your butcher to recommend a roast that braises well. The key to this beef is in the long game. You have to make the time to cook it super low and slow, and if your cut of beef is particularly large and lean, cut it into smaller chunks before searing and braising.
My husband begs me to make this at least once a week and thinks I’m an absolute superstar every time I pull it from the oven. My picky kids like it too.
I love this beef on grain free tortillas, but it is also a treat served over mashed potatoes or cauliflower rice. Pair it with a side of guacamole, pico de gallo, and slaw and you’ve got dinner.
Tip * Feel free to sub the beef for chicken, just reduce the cooking time by half.
3-4 pound beef roast
Spice rub ; 2 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp coriander, 1 tsp oregano, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder
4 tbsp olive oil
2 cups beef stock
1 diced jalapeno
3-4 whole garlic cloves peeled
2 diced roma tomatoes
1 cup salsa verde ( I highly recommend the Herdez brand)
1 bunch chopped cilantro (include the stems)
Preheat oven to 300 degrees
Let the beef sit at room temperature for about a half hour prior to cooking
Prepare the spice rub
Cut the roast into smaller roughly 1 pound pieces
Drizzle the beef with 2 tbsp olive oil and roll in the spice rub to coat
In a dutch oven or heavy pot with a lid heat the remaining oil and sear the beef on all sides to a light brown color
Pour in the beef stock and scrape up the bits on the bottom of the pot into the liquid
Toss in the salsa verde, tomatoes, jalapenos, garlic cloves and a handful of chopped cilantro.
The liquid should come no more than 1/2 way up the beef
Bring up to a low simmer, cover with a lid and put into the preheated oven
Try to forget about it for 2.5 -3 hours
Tip * If you are using a super lean cut flip the beef halfway through cooking so both sides spend some time immersed in the cooking liquid.
Assemble your tortillas, slaw and guacamole
After three hours turn off the oven and let it sit in the oven another hour
Pull out the beef and shred with forks
Optionally you can use an immersion blender to turn the liquids in the pot into a smooth gravy. If you are feeding kids you might want to pull out some, or all, of the jalapenos before pureeing.
Mix the shredded beef back into the sauce and enjoy!