So, I got a new pressure cooker. It’s beautiful. In fact, I sit and sing to it in the evenings…. not really, but I seriously love this thing. Big thanks to Danielle Walker of Against All Grain for posting a great deal for Cyber Monday last week. You can find the cooker HERE. It rocks. I took it for a test run with lamb shanks that were so tender the meat just fell off the bone. With little faith that the shanks could be beat, I went to work last night with a chuck roast recipe that though simpler in execution, was to my disbelief, even more tender and more delicious. I assume that the pastured fresh bacon from Farmers Market was the clincher on this dish with the help of a bit of red wine, some homemade bone broth, and the nothing fancy seasoning.
So why all the pressure cooker love? Well, first off, it takes a meal that usually would have taken at least 6-8 hours to cook and comes up with a finished product in less than 45 minutes. To say I am busy would be an understatement, so to have the pleasure of having dinner ready from start to finish in under an hour without a ton of planning ahead is really wonderful. That being said, I am a pretty good planner, so starting food prep in the morning, isn’t too big of a deal. The real game changer here is actually the final product. The pressure cooker somehow (I don’t know the science behind this yet) prepares meat that is the juiciest, most tender, fall-off-the-bone goodness that has come out of my kitchen, and while I would like to take all of the credit, I am not sure that I got that good overnight. This thing rocks. I can’t wait to get even more creative. Next up, a fresh batch of bone broth (with chicken heads that were gifted to me from my chicken farmer turned friend at Farmers Market) and then homemade yogurt that I’ll make from organic, pastured raw cows milk (yep it does that too).
Stay tuned for some more pressure cooker goodies, but in the meantime, don’t hesitate to throw together this delicious meal. Guaranteed to be tender whether it’s prepared in a pressure cooker or a crock pot. The grass fed chuck roast, homemade bone broth, pastured bacon, organic onions, and bit of garlic make this meal a nutritional powerhouse that lovingly smothers bacony rice made from one of the most utilitarian veggies of all time, cauliflower.
So, there’s no need to wait for the “right” time to make this meal. In fact, you probably have most of the simple ingredients in your kitchen right now. Nothing fancy; just super tender, deliciously flavorful, fall -off-the-bone goodness that you can enjoy tonight!
I introduce to you my super tender chuck roast with bacon and kale cauli-rice. Enjoy! <3
[recipe title=”Chuck Roast with Bacon and Kale Cauli-Rice (GF, NF, DF)” servings=”4″ time=”1 -8 hours” difficulty=”easy”]
WHAT YOU NEED:
- 8 slices raw bacon, chopped
- sea salt and ground pepper to taste
- 2 lb grass fed chuck roast
- 1 medium yellow onion, thinly sliced
- ½ cup red wine
- 2 cups homemade bone broth
- 1 large clove of garlic, minced
- 1 head of cauliflower
- 2 cups of kale (I just grabbed a couple big handfuls… it wilts a lot)
- 1 TB ghee, butter, or tallow
WHAT YOU DO:
- cook the bacon in a skillet over medium-high heat until it is brown and slightly crisp
- move the bacon to a bowl, leaving the grease behind in the skillet
- transfer it to a paper towel-lined plate. Set it aside.
- rub sea salt and pepper over all sides of the roast
- sear all sides of the roast (about 1 min per side) and then place in your pressure cooker or crock pot
- reduce the skillet heat to medium, add the onion, and cook until soft, about 5 minutes (stir occasionally to avoid sticking)
- move the onions to your pressure cooker or crock pot on and around the roast
- now, add the wine to the skillet, scraping any flavorful bits off the bottom and sides of the pan
- add the beef broth and garlic to the skillet, and stir it up
- pour the liquid mixture over the roast let the magic happen*
- about 30 minutes before it’s time to eat, rice your cauliflower in a Vitamix or food processor
- heat a skillet to medium and add your cooking fat
- add the cauli-rice, season with salt and pepper to taste, and let this cook for about 5 minutes, continuously stirring
- now, add in your bacon from before and stir it up more, and then add in the kale to wilt
- plate your cauli-rice, top with sliced tender roast, and pour onions and juice on top
- ENJOY!! This dish is LOADED with healthy nutrients so smile on [/recipe]
Happy holidays, everyone! I love this time of year, and I am so grateful for all 2014 has been. Can’t wait for the changes coming in 2015. I think you guys are going to like this… <3 Cheers!