Why Not Eat the Beef You Love?!
Most people consider turkey, chicken, and fish healthy, yet think they should avoid red meat—or only choose very lean cuts—since they’ve always been told that it’s high in saturated fat.
But there are two problems in that thinking. The first problem is that almost half of the fat in beef is a monounsaturated fat called oleic acid—the same heart-healthy fat that’s found in olive oil. Second, most of the saturated fat in beef actually decreases your heart-disease risk—either by lowering LDL (bad) cholesterol, or by reducing your ratio of total cholesterol to HDL (good) cholesterol.
And besides being one of the most available sources of high-quality protein, beef also provides many important nutrients such as iron, zinc, and B vitamins. So the idea that beef is bad for you couldn’t be further from the truth.
Resource: Men’s Health
Barbecued Chuck Roast
Makes 8 servings
Prep Day:
Trim fat from one 2-1/2 to 3 pound chuck roast, 1-1/2 to 2 inches thick. Place meat in freezer bag.
Mix:
1/3 cup wine vinegar
1/4 cup catsup
2 T. soy sauce
1 t. salt
2 t. Worcestershire sauce
1 t. prepared mustard
1/4 t. garlic powder
1/4 t. pepper
Pour over meat; close bag. Marinate 2 to 3 hours at room temperature or overnight in refrigerator. Turn bag occasionally to distribute marinade. Freeze.
Serving Day: Thaw meat and let set in marinade in refrigerator. Remove meat, reserve marinade. Place meat on rack of broiler pan. Broil 6 to 8 inches from heat till medium rare, about 50 to 60 minutes. Turn meat every 10 minutes. If meat is not seeming to get down in the middle, cut the roast in 2 to let heat get to the middle. Baste with reserved marinade the last 20 to 30 minutes (I usually baste at least 2 times on each side.)
It may be serve with baked potatoes, vegetable and good bread. Heat up reserved marinade and serve in a side dish for people who wish more barbecue sauce.
This is one of my all time favorite recipes!
Northerly Nosh 