Who’s looking for a simple recipe for fork-tender Mexican braised beef that you can make ahead for Cinco de Mayo? Did I mention that you can assemble it from pantry staples plus it’s Whole30-compliant to boot? Ingredients (Serves 4-6): 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes (my favorite cut is boneless
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Grass fed beef back ribs are normally cooked low and slow for many hours to break down the collagen in the tough meat. What if I told you you could get the same results in less than an hour in a pressure cooker? Seriously. Don’t be afraid of your pot exploding. If you get a good pressure cooker AND follow
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I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if
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Tonight, I experimented sous viding another cut of grass fed beef, rib steaks from Full of Life Farm. Rib steaks, a.k.a. cowboy steaks, are rib eye steaks with the rib bone still attached. When I opened the package I immediately noticed that these steaks were way more marbled and fatty than the grass fed ones I
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  Chuck roast isn’t normally my favorite cut because it can get powdery and stringy by the time it finally tenderizes. Enter the magical water oven to the rescue! I’ve found that with a little bit of seasoning and a long soak in theSousVide Supreme, you can get a big pile of tender and moist shredded beef
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