Tandoori Butter Grass-Finished Beef

I am quick to encourage you to try “naked” Bunkhouse Beef, so you enjoy the flavor of good grass finished beef.  But I am also quick to state, that I enjoy flavors from many cuisines and am always ready for a new twist to grass-finished!

 

I present to you, a grass-finished beef adaptation of the Washington Posts's Tandoori and Butter Beef. Living 18 miles from town I used the ingredients available in my pantry and it was delicious!

Overnight Tandoori Crockpot Meat

Place these ingredients into a crockpot and slow cook the meat >12 hours 

1lb package of Bunkhouse Beef Fajita Meat  

1 T fresh lime juice

½ tsp cayenne pepper

½-1 tsp paprika (optional)

2 Garlic cloves, crushed

1 T peeled, fresh ginger root

½ tsp ground fenugreek

½ c grass-finished beef bone broth

Butter Sauce

Ingredients:

1 medium yellow onion, chopped fine

>1 tsp each masala, cumin, chili powder

½-1 tsp ginger powder

1 tsp crushed garlic  

1-2 T olive oil   

2 fresh (or frozen chopped) skinned tomatoes

2 chopped tomatoes 

2 T butter

⅓ c. whole fat greek yogurt             

Butter Sauce Directions:                                                   

Saute and onion and garlic in olive oil.  Cook until translucent, 2-3 minutes.

Tip to avoid oil damage:

Heat the pan, then add oil.  Reduce heat to medium. When the oil ripples, add onion and garlic.  Don’t over heat the oil!

Blend with your kitchen, or immersion blender, and return to pan.  Add spices and stir until mixed.

Easy Prep Tip:  

This much of the prep can be finished the day you start the cockpot meat.  

Next day: reheat sauce, stirring constantly so avoid scorching.

Add tomatoes and cook for 8-10 minutes,

Stirring as needed to prevent sticking.

Remove from heat when juice from tomatoes has evaporated.

Strain meat from crockpot juice, reserving the juice.  Add meat and butter to the sauce, stir and heat through, until butter is melted.  

At this point you can “hold” the meat and sauce on warm, until you are ready to serve.

Just prior to serving, add and mix yogurt into the heated sauce.  Allow the hot sauce to “warm” the yogurt, taking care not to overheat, so as to retain the live active cultures in the yogurt.

My meal, using ingredients I had on hand.

 

I served the rice with a ladle of broth from my crockpot fajita meat juice.

 

It was a terrific meal!

Next time I will:

      Add larger quantities of spices throughout the recipe.

      Have more fresh ginger on hand to use in the sauce.

      Add stir-fried vegetables on the side or in the sauce to stretch the meat (might make more sauce, in that case).

      Make a double batch.  This disappeared quickly!  (2 pkg. of fahita for family of 4-6.)

 

Your turn.  My suggestion is don’t be afraid to substitute!