Stout Braised Beef Ribs! Perfection for a cold winter’s day where the snow hangs heavy in the trees, the cold clings to your skin and you can hear the snow creak beneath your feet. When it’s paired with a cheesy risotto (basically fancy mac and cheese in my books) it instantly becomes one of my favorite comfort foods. Put this dish/meal on your stove top to cook before heading out for a snowshoe or set it in a slow cooker in the morning, and it will be waiting for you at the end of the day. Continue Reading →
Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!
Vegans and vegetarians, do not read this post. I just warning you ahead of time, because I don’t want to gross anyone out. If you’re here to share your lovely recipes, articles and research, just scroll down to skip past this part.
This post is for meat lovers only!
I just realized with all these meat posts lately that I’m due for a vegan meal of sorts. Next one I promise!
First though is this simple enough rib recipe that is a nice departure from the bbq beef ribs or the braised beef ribs done in red wine and onions. The reason this recipe is fun, is that ribs aren’t necessarily required. Any braising cut of meat would work allowing for a pulled Asian Spiced Beef for use in a host of other recipes like these and these. The inspiration came from So Many Recipes. I only just changed a few things but it still looks very much like the original.
I’m so happy I tried it. This is the type of recipe that can be made once and and then use the leftovers all week long to inspire a host of other meals. For this particular rib recipe, I decided to use it like a beef bugolgi, serving it with sauteed cabbage and rice (sprouted brown rice). We’ll be able to use the left overs to make lettuce wraps and Vietnamese style noodle bowls. And wouldn’t you love to serve them in these?
Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.
I have had this beef brisket staring at me from the freezer for a month. I was getting absolutely no inspiration for what to do with it until I went to Karen’s Blog, Back Road Journal, and found her brisket recipe. I had every intention of making her recipe because it sounded so good. At the last minute I changed my mind. One of the main reasons I haven’t done anything with the brisket is because most of the recipes floating around on the inter tubes involve BBQ sauce (with a bunch of fake ingredients). Karen’s recipe does not, hence the reason I was so excited to try it. Up until just recently, I hadn’t been able to make a bbq sauce that was really yummy and didn’t involve a bunch of fake ingredients like ketchup. With my first successful BBQ recipe sauce under my belt, I thought there’s no time like the present to try out a brisket recipe where I could use what I learned. However the credit for the inspiration really does go to Karen.
For the most part, Beyond The Peel is about healthy real food that tastes great. We tend to focus on recipes, tips, and “how to” posts that we feel are important part of making real food on a regular basis a reality. I try to stick to my strengths, which happens to be converting recipes to healthier ones or making real foods taste great. After all, if they taste good you’re far more likely to eat them more regularly. We are not vegetarian, or vegan, we are not gluten free or an allergy free food blog. We choose to incorporate all real foods into our diet even though many of the dishes that we make fall into the above categories.
We tend to not talk often about all the political aspects of whole foods. Not because it’s not important, it is really important. Without those websites, blogs and organizations fighting for our food rights, we would be in a very bad place. We don’t focus on it because there are a lot of websites out there that focus on those topics, that are far more knowledgeable and informed than us, and can speak with accuracy and passion on the topic.