Jane Casey's Kitchen

Local grass-fed beef with ginger root, onions and Turmeric

This is a super easy recipe. The grass-fed meat is full of  good fats and the spice Turmeric is a superfood that has anti-inflammatory and antioxidant properties.

All food fats are a blend of  saturated and unsaturated fats. Unsaturated fats include poly-and monounsaturated fats both Omega 3′s and 6′s (I am going to focus on Omega 3′s.) Omega-3s are polyunsaturated fats, called essential because we have to get them from food. Another example of Omega 3 is cod liver oil which is also an anti-inflammatory and good for protecting your brain. Most of your brain is made up of fat and it needs fat to function at top performance.

So Why are Omega 3 Fatty Acids Important?

Local and humanely raised grass-fed beef

Omega 3 fatty acids are essential for normal growth (brain) and may play an important role in the prevention of some diseases. There is also information about how essential fatty acids (omega 3′s) help with focus and learning.  This is something we could all use some extra support in-protecting our brain with oil that will also help learning and focus!

Grass-fed beef is loaded with other natural minerals and vitamins.  It is also a great source of CLA (conjugated linoleic acid) a fat that may reduce the risk of cancer and obesity. I have read that CLA can diminish cellulite I believe I read that on Mercola.com search for yourself!

Grass-fed beef bottom round roast with onions and Turmeric

Ingredients:

2-4 pound grass-fed roast (tougher cuts are better for this recipe)

Six organic onions, sliced

Two tablespoons organic red palm oil (available at Tropicaltraditions.com) This Virgin Palm Oil is palm oil that is traditionally made and maintains the natural nutrients of carotenes (precursors to Vitamin A) and the antioxidant tocotrienols (Vitamin E).

1/4 cup, chopped fresh ginger root

Unrefined sea salt ( Celtic or Himalayan), pepper to taste.  The unrefined sea salt is full of minerals

One tablespoon Bragg’s apple cider vinegar

One tablespoon  Arrowroot-this is used for thickening but is also very easy to digest

One cup filtered water (I used Kangen water but any filtered or spring water is perfect!)

1/2 teaspoon of Turmeric powder (or more to taste, this spice has a distinctive taste, it is so good for your liver!)

Directions:

Place sliced onions in the bottom of a Dutch oven or stock pot.  Season the roast with unrefined sea salt and pepper, and place on top of the onions. Add the vinegar to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.  You can also cook this in a crock pot if you desire.

When the roast is done, remove it and the onions and ginger from the pan to a serving platter. Mix the Arrowroot  into the cup of  water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.  I  serve this with lacto-fermented cabbage and some broccoli.