Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (93 page)

FILET OF BEEF WITH RED WINE SAUCE

Serves 8

3 pounds filet of beef, trimmed of fat and tied

a meat thermometer

2 quarts
beef stock

2 cups red wine

2 tablespoons gelatin (See
Sources
),optional

sea salt

This is an elegant party dish. The sauce may be prepared in advance and reheated.

The beef should be at room temperature. Insert the thermometer and place the meat on a rack in a baking pan. Place in an oven set at 450 degrees. Reduce heat to 350 and bake for about 1 hour or until the meat is cooked rare or medium rare.

Meanwhile, bring the stock to a rolling boil and add wine and optional gelatin. Boil, uncovered, until the sauce is reduced to about 1 cup, skimming frequently—this may take as long as 1 hour. The sauce should be thickened and shiny, about the consistency of maple syrup. If the sauce gets too thick, thin with a little water. Taste before you season—but you may not need salt.

Slice beef thinly and arrange on individual plates. Spoon sauce over and serve immediately.

If it were not for beef, the United States could produce perhaps 25% of the small grain it does. . .. The factors that would limit our production is winter kill and tillering.

First, winter kill happens when small grains, such as wheat or oats, get into what is called the joint stage. Grain planted in the fall sprouts and grows fairly rapidly. Once it sends up the stem that the grain head grows on, and it makes the first joint in that stem, if it gets about 10 degrees Fahrenheit it will kill the plant.

To prevent this from happening, cattlemen and wheat farmers graze small grains with cattle. Without cattle grazing, the wheat, all wheat planted as well as oats, would have to be planted in the spring. Usually, moisture conditions remain too wet for this to work well.

Without beef you can kiss goodbye probably to 50% of the earth's population.

Another misconception is water supposedly taken up by cattle. Water weighs approximately eight pounds per gallon. A one thousand-pound steer, if 100% water, would be 125 gallons of water. Where is the rest of the thousands of gallons of water? If handled properly, the waste water from cattle is a very valuable resource. It removes nitrate nitrogens and ammoniacal nitrogens and returns them to the soil. Nitrate nitrogens make forage, and ammoniacal nitrogens make seeds and flowers. Farmers pay big money for these in bag form to apply to the land. Charles Hallmark
Health Freedom News

STUFFED FLANK STEAK

Serves 4

1 flank steak

sea salt and pepper

½ head bok choy

1 small onion, finely chopped

1 slice whole grain bread, crumbled

2 tablespoons raisins

2 tablespoons butter

2 tablespoons extra virgin olive oil

¾ cup unbleached flour

½ teaspoon pepper

½ cup red wine

2 cups
beef stock

When you buy the flank steak, have the butcher pass it through the tenderizer one time. Spread out flank steak and rub with pepper and salt. Cut 4 lengths of string and set aside.

To make stuffing, cut the leaves off the fleshy part of the bok choy stalks. Chop the leaves coarsely and set aside. Chop the stalks and saute with onions in olive oil and butter until soft. Add bread slice, crumbled, and raisins and saute about 5 minutes more. Spread stuffing on flank steak. Roll up steak, tie with string and dredge in flour mixed with pepper.

In a heavy skillet, brown the flank steak on all sides in butter and olive oil. Remove and pour out fat. Add wine and stock to pan, bring to a boil and skim. Reduce to a simmer, return flank steak to pan and simmer, covered, for 2 hours or until meat is tender.

Transfer flank steak roll to a heated platter and keep warm in oven while making sauce. Bring sauce to a boil and let it boil uncovered, skimming frequently, until sauce has reduced by about one half and has thickened slightly. Stir in chopped bok choy leaves and let simmer a minute or so.

To serve, slice crosswise and place slices on individual plates. Spoon sauce over.

Variation:

Use
celery
instead of bok choy stalks for stuffing and add
2 cups chopped spinach or chard
to sauce instead of bok choy leaves.

One of the most nutty, stereotype fallacies. . .is the vegetarian claim that crop husbandry is less chemically and energy intensive than livestock farming. Whilst this is true in consideration of the intensive grain-fed livestock units, the traditional mixed farming unit raises livestock for meat and milk off extensively managed, low-input grassland systems; and each acre of well-managed grassland can produce four harvests a season of high-protein forage utilizing its all-inclusive clover plants as a green manure for fixing free atmospheric nitrogen into the soil. Whereas, an arable cropping system will only yield one or two crops per season and will largely remain reliant on the inputs of artificial fertilizer for its nitrogen source; one ton of which requires ten tons of crude oil in the manufacturing process. . .. Well-managed grassland is rarely sprayed with pesticide/fungicide/herbicide, not even on the most chemically orientated of farms. Yet virtually all vegetable and arable systems receive an average of ten chemical sprayings annually through from the initial seed stage to the final storage of the produce. Vegetables are so heavily sprayed that the more perceptive elements of the medical establishment have actually linked the victims of a mystery, novel neurological syndrome to the fact that they are all vegetarians in common. One team led by Dr. David Ratner from the Central Emek Hospital, Afula, in Israel, bloodtested several isolated cases of those suffering from this syndrome and found that various organophosphate pesticide residues intensively present in their vegetarian diet were responsible. Once the victims were convinced that they should return to a diet including meat and milk products, their symptoms and abnormal blood enzyme levels normalized rapidly. Mark Purdey
The Nutcracker Suite

KOREAN BEEF

Serves 4

1 flank steak

½ cup naturally fermented soy sauce

2 tablespoons toasted sesame oil

1 bunch green onions, finely chopped

6 cloves garlic, peeled and mashed

2 tablespoons sesame seeds

¼ teaspoon cayenne pepper

pinch stevia powder

Using a very sharp and heavy knife, slice the flank steak as thinly as possible across the grain and on the diagonal. (This will be easier if the meat is partially frozen.) Mix other ingredients and marinate beef in the mixture, refrigerated, for several hours or overnight.

Fold or "ribbon" the strips and stick them on skewers, making four to six brochettes. Cook on barbecue or under grill, about 5 to 7 minutes per side. Meat should still be rare or medium rare inside. This is delicious with
kimchi
or any of the fermented vegetables, especially
ginger carrots
. The lactic-acid-producing bacteria in the fermented vegetables are the perfect antidote to carcinogens which may have formed in the meat if it has been barbecued.

For 12 years Russian researchers have been observing 180 men and women living in and around the town of Dageston and ranging in age from 90 to 100 years. The men and women living in town were heavier in weight and had more disease of blood vessels than the people living in the nearby mountains. All of the people studied ate some meat, but the town dwellers ate more carbohydrate food than the mountain folk, whose diet was mainly dairy products and vegetable foods. Modern nutrition condemns butter as a source of cholesterol, but these Russians managed to reach ages past 90 while eating butter freely. . .. In another study, Metchnikoff studied communities of Bulgarians who ate mainly raw dairy food—and lived past 100. Are we to close our eyes to this evidence? Perhaps there is a difference between the milk and butter of these simple people and ours. In fact, more than 90 percent of the enzymes in milk are destroyed by pasteurization. Chemists have identified 35 separate enzymes in raw milk, with lipase one of the chief enzyme actors. How much longer are we to ignore the value of food enzymes? Edward Howell, MD
Enzyme Nutrition

BEEF BOURGIGNON

Serves 6-8

3 pounds stew beef, cut into 2-inch pieces

2 cups red wine

4 cups
beef stock

6 tablespoons butter

3 tablespoons extra virgin olive oil

½ cup unbleached flour

several small slivers orange peel

several sprigs fresh thyme, tied together

½ teaspoon dried green peppercorns, crushed

1 pound fresh mushrooms

2 pounds medium boiling onions

sea salt and pepper

Marinate beef in wine for several hours or overnight. Remove and dry very well with paper towels. (This is important. If beef is too wet, it will not brown.)

Melt 3 tablespoons each butter and oil in a heavy, flameproof casserole. Brown the meat cubes in small batches, transferring with a slotted spoon to a plate when done. When all are browned, pour out cooking fat. Add remaining 3 tablespoons butter to the casserole, let it melt and add flour. Cook the flour in the butter, stirring constantly, for several minutes. Add wine from the marinade and stock. Bring to a boil, stirring up scrapings from the bottom of the pan and blend well with a wire whisk. Return meat and juices that have accumulated in the plate. Add thyme, crushed peppercorns and orange peel.

Transfer casserole to a 300-degree oven and cook 3 or 4 hours or until meat is tender. Meanwhile, brown the mushrooms, either whole or sliced (
mushroom
). Peel the onions and saute them gently in butter and oil for about 20 minutes.

When meat is tender, remove from oven. Season to taste. Remove thyme. Stir in onions and mushrooms and serve.