I'll be the first to admit that 'ethical' eating is not the easiest thing to do. I say 'ethical' because to me, everyone has their own idea of what the means. As I said yesterday, to me that means knowing as much about the food I'm eating and where it has come from as I can. Finding free-range, humanely produced meat isn't all that easy in Brisbane and it's definitely not inexpensive.
For people on a budget like this tight-wad food blogger, it's sometimes a case of eating less meat but it doesn't always have to be. There are some cuts of meat that are still well-priced and if you know how to cook them, they can taste just as good as a premium cut without the gourmet price tag.
On my last visit to the Noosa Farmers Markets I discovered Bonnie Beef. I'll let them tell you their story.
From the Bonnie Beef website:
When eating our beef, you will know exactly where it has come from, avoiding the uncertainty associated with all the middle men who are involved with the product on a supermarket shelf. This is your opportunity to secure a reliable supply of top quality beef straight from the farmer at prices which are free of manipulation or greed. From farm to family, humanely bred beef.
You can see why I like them can't you? I wanted to make Mexican shredded beef in the slow cooker but I wasn't sure which cut to use. No need to worry, the very helpful lady at the stall pointed me in the right direction and was soon wrapping up a blade roast for me. As she wrapped it in the butchers paper and tied it up with string she told me about the animal it had come from. She told me his temperament about his mum and dad and that he'd been a happy cow.
If the meat tasted as good as the friendly stall holder promise it would I had found my new beef supplier.
I took the fillet home and prepared it ridiculously simply. My slow-cooker has a removable pan so I sealed the beef on all sides in the pan then plonked it into the slow cooker. I poured a tin of organic crushed Italian tomatoes over the top and tumbled in some kidney beans from the freezer. After a sprinkling of herbs and spices I clamped on the lid, set it to low and walked away.
Eight hours later I unveiled the most succulent pieces of beef I've ever cooked.
I had to pull out a few small chunks of fat that came away with ease and then shredding it up was as easy as tearing two forks through the tender meat as you would a rake through a Japanese Zen garden.
The total coast for this giant pot of tasty shredded meat? About $25. That's $25 for an ethically-produced dinner for 8. Yes you have to add a few things depending on how you want to serve it but it's not bad is it? See eating 'ethically' doesn't have to cost the earth.
What about you? Do you buy meat from the farmers market?
Recipe
Ingredients
- 1 kg beef blade roast
- 1 400 g tin crushed tomato
- 1 400 g tin kidney beans
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon dried coriander
- 1 tablespoon olive oil
Instructions
- Heat the oil in a large pan (my slow-cooker has a removable pan so I used that) then cook the meat on all sides just until browned and sealed.
- Plonk the beef in the bowl of the slow-cooker.
- Pour over the crushed tomatoes and scatter the kidney beans.
- Sprinkle the top with the herbs and spices and clamp on the lid.
- Turn the cooker on to low and leave it to do its thing for at least 8 hours.
- Take the lid off and stick a fork through the tender flesh.
- If it goes through easily then carefully remove any large chunks of fat then grab another fork and tear the meat to shreds.
- Stir it all together then pop the lid back on for 30 minutes.
- Serve in warm tortillas, over nachos or baked potato or however you like.
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Maureen | Orgasmic Chef says
I love slow cooked beef and pork. John, not so much but he'll eat it. Given a choice he'd go for rare every time beef is on the table. :) Our nearby butcher will tell us where he sources all his meet and I've met the people up in Noosa. When we all demand ethical treatment it will be like free range eggs. Remember when all the farmer said free range eggs weren't commercially viable? They were wrong and all meat can be ethically farmed and slaughtered. Great post.
Claire says
That's like my dad Maureen he's a rare beef man. I asked the butcher on Saturday where their pork was from and he couldn't tell me!!! You can guess I didn't buy any. Was very happy with my score today though... free-range chicken mince for $7kg. It expired today and I got the last lot! Very true Maureen, it just takes people power!
Sarah says
Looks gorgeous, spicy Mexican is perfect in this heat! And yes, I always try to eat ethically, particularly when it comes to meet. Mistreatment of animals breaks my heart, but I love to eat meat, so I've had to find a way that I can live with. Thanks for the tip about Bonnie Beef - the organic beef I buy does hurt the old hip pocket.
Claire says
It's like being torn isn't it Sarah? Best we meat-eaters can do is find the most humanely-raised meat possible.
celia says
Beautiful dish, Claire! I've taken to buying my meat directly from the wholesaler, still in its packaging, so I can guarantee exactly what I'm getting. At the moment we're buying the Grasslands brand from Cargills, and have been really happy with it!
Claire says
I need to do more research here in Brisbane Celia. I'm sure there are lots of suppliers out there. Just have to find them!
Hotly Spiced says
That looks so good, Claire. I do try to eat ethically too as I do want the animals who serve us to have lived in the best possible conditions and have had the most humane exit. You don't get that buying at a supermarket! xx
Claire says
No you don't!
Kris J says
This looks so succulent. Your photographs are spectacularly tantalizing!!
By the way, in the recipe you have listed 2 teaspoons of dried - after 2 teaspoons of cumin.
What is the mystery ingredient???
Claire says
Oops had to keep some secrets up my sleeve right? Thanks for picking it up Kris! The mystery ingredient it oregano!
Kris J says
Thanks Claire. Although I don't get to comment too often I read your posts religiously and appreciate all the foodie info you so cleverly present.
Claire says
Thanks so much Kris!
Lorraine @ Not Quite Nigella says
The slow cooker and the pressure cooker are both wonderful for pulled pork and beef dishes! We buy free range and good quality meat from a wholesale butcher most of the time :)
Claire says
Aren't they? There aren't too many things that I like about winter but the slow-cooker is definitely one of them!
Christine @ Cooking Crusade says
This looks great! I like buying ethical meat/eggs as well but I don't know that much about farmer's markets and tend to buy a lot of my stuff from Harris Farm Markets/Butcher or Coles in a pinch - but I'd love to find some other options too.. $25 is crazy cheap for a meal for eight and this looks soo good. Yet another reason to use the slow cooker woop :)
Claire says
The slow cooker is fantastic for economical meals isn't it? It can be hard at the Farmers markets if you don't know what you're buying.
The Café Sucré Farine says
Claire, this looks amazing! I will need to try this next time I have a crowd to feed. I wish I had a farmer's market to buy such wonderful beef at. Sadly mine is about a 45 minute drive. I don't get there very often. You are very fortunate, I think I remember you saying you can walk to it ................. not fair! :)
Claire says
45 minutes is a bit far away for a regular visit you're right. I can walk to my local farmers markets but unfortunately it's not as good as the one at Noosa where we holiday. No problem though I'll just have to take more holidays!