Beef cubes, marinated in artichoke, lemon, and olive juices served taco style with avocado dip.
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One way to be a meat-eating local food eater is to buy a cow, or part of a cow. We did, and that's how I got the cow that lives in the freezer. One of the cool things about going in on a cow (ok, technically he was a steer), like I've mentioned, is that you get a LOT of cow parts that may be new to you. And in cooking them, you learn new dishes that you love. Like tail. I love me some tail! You also get meats you may be less desirous of--thanks Dawn for bringing over the liver your family isn't fond of--we use it in meatloaf. When you get a portion of cow all at once, you can find yourself with a package of stew meat tucked away in the corner of the freezer when you're not really interested in fixing a stew.
Just because a package says "stew meat" doesn't mean you need to make stew with it. It just means that the meat needs tenderizing, either by long slow moist cooking, or by a long soak in a tenderizing marinade. I opted for the latter this time.
This goes back to my mom wanting to use up the liquid left in the olive and artichoke jars because she never throws anything away without some sort of reuse. (See where I get it from?) When I made the Slow Cooker Greek Chicken Tacos the artichoke/olive juice marinade made for tasty meat--so I did the same thing with beef. Note: this has an overnight marinade!
For more recipes using avocados, please see my Avocado Recipes Collection. For more recipes using carrots, please see my Carrot Recipes Collection. For more recipes using olives, and artichokes, and other veggies in jars, please see my Recipes Using Veggies in Jars Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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