With Ground Beef Half Way Around The World: A different way to cook your ground beef

The Ingredients

Hard Spices

  • Cardamon Seeds
  • Cinnamon Stick
  • Cloves
  • Bay Leave
  • Fresh Ginger Sliced
  • Onions
  • Hot Pepper

Ground Spices

  • Garam Masala Mixture
  • Turmeric
  • Chili Flakes
  • cumin
  • Garlic

Other

  • 1/4-1/2 lb/person grass fed/finished ground beef
  • cherry tomatoes (more for moisture)
  • Romain Lettuce Cups

Instructions

  1. Add Olive Oil into a deep Pot and add all Hard Spices. Follow your nose and your mantra is "Ground beef needs more spice than you think."
  2. Bring oil to warm on a low heat. You don't want to burn the oil and damage the healthy fats! This infuses the oil with the taste of the hard spices! YUMM!
  3. Add Ground Beef and cook it as you do.
  4. Add the Ground Spices after about a minute.
  5. Add sliced tomatoes for moisture after the ground beef is cooked.
  6. Cook it like a stew: The flavor expands.
  7. Add more according you flavor. 
  8. Done! Voila, you have a hearty meal full of anti inflammatory properties!

Photo Credit: Bastian Hertel


The Story: How I cooked my first curry dish

“I need to make this ground beef tonight, or else I have to toss it. It's been sitting in my fridge for two days…”
Can I help with anything? Naj asked? 

“No, I got it. Please relax, it will be done soon. Isn’t another cricket game on, or STILL on?” 

That is probably the only thing I understand about that game; that some games can go on for days.

“Yeah! Pakistan is playing Australia.”

“Nice! Enjoy!”

The chicken thighs, marinated during the day with olive oil, cayenne pepper, and paprika are already in the oven at 350F. But the broccoli, radicchio, and cauliflower tossed in garlic, lemon, olive oil sauce will only take 15 minutes. I realize I still have a pound of ground beef in the fridge; Since I haven’t planned for a meal, I am forced to resort to the traditional way of making ground beef. Onions sautéed in olive oil, meat added and browned, flavored with salt, pepper, garlic, a pinch of cayenne and mustard. Nothing special, but it will taste good.

“It’s a pity that I am not making anything special with this meat.  I got this ground beef at Piazza’s Market on Middlefield. It is not just grass-fed but also grass finished!”

“Huh? I thought that is the same thing?”

“Unfortunately not. The criteria for grass finished is that the cow has been fed grass throughout its lifetime towards having reached full size. This allows more omega-3s in their fat. Gras-fed refers to cows having had access to grass, but also grains.”

“Hmm…that’s a bit confusing and misleading... Well, if you had some Garam Masala, cardamom, and some other spices, we could make one of my Mom’s six curry dishes.”

“Well, I have Garam Masala and Cardamom….what else?”

“Cloves, and cumin seeds.” 

I nod.

And turmeric, garlic, ginger and red pepper flakes.”

“Yup. This sounds amazingly yummy!”

“Tomatoes for moisture?”

“I have cherry tomatoes, work?”

“Sure! And a stick of cinnamon.”

“I have all of those ingredients! This is incredible. Ok, I am just going to start adding it a pinch at a time and trust my nose.”

For years I have always resorted back to the old typical, rather boring form of cooking ground beef. But this blend of spices quickly turned into a melange of flavor only familiar to me from the few restaurants visits to Indian restaurants. 

“You can also do this with turkey, or ground chicken.”

“Wait, wait, wait… do you realize that you just added a whole new level of meals to my knowledge?

Oh and I can mix it with veggies too. Oh god, the veggies!!! Crap!”

I pull out a blackened sheet of veggies, drop it on the counter and slam my mittens on the floor. 

“It’s ok baby cakes. We can make some broccoli. It’ll only take 15 minutes. If we had lettuce cups, we could actually eat the beef for an appetizer!”

I take a moment to breathe. I hate when food goes to waste. I kiss Naj on the neck as he cuts the broccoli into pieces.

“I have romaine lettuce in whole?

That can work!”

In my hangry state of mind, I pile a heaping spoon of beef onto my lettuce cup, and the aroma of cardamon, cinnamon, cumin and turmeric fills the kitchen. 

“I made my first curry dish!”

A grin spreads across my face as I turn more and more into a carnivorous chipmunk. I wonder how many delicious ground beef recipes and varieties are out there that I just have no clue about? But for now, though, I will focus on learning the five other recipes from my partners late mother. It only took five years for him to reveal the first recipe; so it will be our life’s journey to get to number six. 

 

Resources

More information on Grass Fed vs. Grain Fed Beef and Anti-Inflammatory Foods

https://foodrevolution.org/blog/the-truth-about-grassfed-beef/

Grass fed vs. Grass Finished

http://www.beefboard.org/news/files/factsheets/grass-finished-beef.pdf

I’m going to try Brady’s beef and order us some grass finished beef! 

http://www.bradysbeef.com/grass-finished-beef.html

Anti-Inflammatory Foods

http://www.healthline.com/health/osteoarthritis/turmeric-and-anti-inflammatory-herbs

http://www.webmd.com/food-recipes/features/anti-inflammatory-diet-road-to-good-health#1

http://www.eatthis.com/anti-inflammatory-foods