Meal Menu:
French Dip Au Jus
Okra Stir Fry
 |
| Original photo: artofmanliness.com |
FRENCH DIP
Paleo / Whole 30 compliant
3-4 lb. beef chuck roast, grass fed
1/3 cup red wine (Whole 30 substitute 1/4 cup coconut aminos or fish sauce)
2 cups organic or homemade beef stock
1 bay leaf
8-10 peppercorns or 1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon thyme (fresh sprigs for garnish, if desired)
1 teaspoon garlic powder
* Add the rest of the ingredients.
* Add enough water to just cover the meat.
* Cover and cook on low heat 10-12 hours or until meat is very tender and falls from the bone.
* Remove meat from broth to a platter. Shred with a fork.
* Au Jus: Strain beef broth through a sieve lined with cheesecloth.
* Serve meat with a small ramekin of Au Jus, the dipping sauce. Add a side of Stir-fried Okra. Enjoy!
* Store leftovers in single serving, glass containers. Stack the Grab-n-Go meals in the refrigerator for the next day.
** Leftover broth can be stored in the freezer for future use in recipes that require beef stock.
Recipe: w.lynne
Taste. Enjoy. Pass it on!