BingDing
Member
Not really much of a recipe, just thoughts about the main ingredient. Reading RP that lean muscle meat is something of a refined food startled me a bit, I'd never thought about it that way. Talking to a vendor at the farmer's market, he suggested a beef shank roast. It was from the famous Polyface Farms so I knew it was healthy.
The roast was 1.8 pounds and had two bones, maybe 1 1/2 inches thick, I think that's larger than typical. I seared both sides and put it atop the vegs in a covered glass dish, and cooked for two hours at 300F. The marrow of both bones cooked out, so I got that, and it had plenty of gristle and tasty fat. I coated the vegs with coconut oil, which didn't do much in a covered dish except for adding some healthy fat. The meat shrank down to about an inch thick and fell a bit short of really tender but was plenty good. The whole meal was a natural for lots of salt, and the liquor on the plate after the food was gone was to die for.
Served with Mexicoke w/ a shot of light cream, I count it as a successful culinary adventure in Peatland.
The roast was 1.8 pounds and had two bones, maybe 1 1/2 inches thick, I think that's larger than typical. I seared both sides and put it atop the vegs in a covered glass dish, and cooked for two hours at 300F. The marrow of both bones cooked out, so I got that, and it had plenty of gristle and tasty fat. I coated the vegs with coconut oil, which didn't do much in a covered dish except for adding some healthy fat. The meat shrank down to about an inch thick and fell a bit short of really tender but was plenty good. The whole meal was a natural for lots of salt, and the liquor on the plate after the food was gone was to die for.
Served with Mexicoke w/ a shot of light cream, I count it as a successful culinary adventure in Peatland.
