Coconut Beef with Shitake Mushrooms
This is one of my families favorite beef recipes. I have made it for years…It is all GAPS/SCD approved. And it is simple to prepare.
Take a beef roast and brown it. Place it in a roasting dish (I just use my iron skillet that I browned the meat in). Pour over coconut milk. (Either from an approved source or make your own by blending up water and coconut until you get a consistency you can live with. For today, I settled for a coarse coconut milk.) Pour this over the meat…sprinkle with salt and black pepper, toss in some crushed garlic. To this I add several dried shitake mushrooms, making sure they are down in the coconut milk. The dried shitake mushrooms give it a destinctive flavor but regular button mushrooms can be used.
Cover your baking dish and put this in the oven. Bake at about 300 for two hours or until the meat is tender. Today, I removed the meat from the coconut/meat drippings in the pan and added in onion with some fresh parsley, a splash of white wine and cooked it down until the onions were tender. After pouring this over the roast I rushed it off to the table to be consumed with glee. We particularly like this served with green beans, and today black olives were a must.
Another simple and quick to prepare meal. The recipe idea works just as well with chicken.