First of all……..we have calves running out of our ears. We had 10 calves born over the weekend. And yes……another set of twins. Only this time one of them didn’t make it. That was tough to swallow. Earl was a very grouchy man to milk with that morning. He takes things like that to heart. Some days I feel like I’m burning the candle at both ends. When I meet in the middle……I’m going to stand there and just yell out a long “war hoop” holler. Loud and long…..until I run out of breath. Not that I’ve ever done that. At least not for a long time. Maybe last week…………. So today I’m going to throw a wrench in the mix and talk about food. Those bossy bovines need to set on the back burner for a few days. I eat, sleep and breathe cows every day. This is what I see in my sleep!!! Aaaaakk! It’s beef eating time in our neck of the woods. We raise our own beef here on the farm. This “dude” is not a pet……it’s what I feed to my family. It’s very important to have a steady supply of beef around here. And I’m not talking about “cull cow” or “down cow” or “old cow”……I want my meat to taste fresh and tender and flavorful. The calf nurses his Mama until butcher time……makes the best beef ever! We “band” the calf when he’s little but don’t bother with the horns. Makes better meat when they’re banded. You must think we’re “band” happy around here. Well, we are! Hahaha Here’s what I throw to my “meat eaters” at supper time. I can’t go wrong with a bunch of steaks. Makes the farmers very happy. This particular recipe is what I want to talk about today. I just happened to see this in one of my “easy reading” magazines. Yes…….I still read…..but not for long…..I fall asleep. I always have a problem with how to use all my “roast” cuts that I get from a beef. What all can you do with a roast?! This stuff is fantastic. It’s full of flavor and it has a little “kick”. Everybody needs a little spice now and then. I love “a little heat” in my food. Here’s the recipe…..if you are a beef lover.
1 can (14 1/2 oz.) Italian stewed tomatoes, undrained
( I used a quart of my canned, chunked tomatoes and they worked great)
My boys won’t touch anything red or green in their beef….they pick out the meat and leave the good stuff for me.
1/2 cup beef broth
1/2 cup ketchup
3 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
4 tsp. prepared mustard
3 garlic cloves, minced
1 Tbsp. soy sauce
2 tsp. pepper
1/4 tsp. crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped ( I didn’t have any celery and it was just fine without )
1 boneless beef chuck roast (2-3 lbs.) My roasts are cut into five lbs. and they’re not boneless. And I used an arm roast and also a rump roast. Chuck is always the best, though. Let your imagination run wild!
Mix first ten ingredients. Place onion, green pepper and celery in a slow cooker. Place roast on top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours. Here again…..I put mine in a dutch oven instead of a crock-pot. Either one works. I cooked mine at 350 degrees for about the same amount of time.
Now here is the weird part. I cooked some angel hair pasta and put the shredded beef mixture on top. That may sound really strange, but considering my “mad cow”, it’s totally fine. I thought it was fantastic. Eat it however you wish. You will love it…………………………Carol