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Combat Recipe #2 - Firehouse Beef
Dear Friend,
Note: My oldest brother, Sean, is back this afternoon with his
second Combat Recipe. I'll let him take it from here.
-Matt-
After my heart attack a couple years back, I got a one page-set
of instructions from my cardiologist about diet. It's hanging in my
office on the left side of my desk, which is where the good cartoons
go.
I'll probably write some things about my relationships with my
doctor's since the heart attack later on, which should confound
and amuse you.
One of the instructions was simple. No Beef. Followed by
No Pork.
To someone raised in Iowa, where you only ate chicken when
there wasn't any beef or pork, this was too much to bear.
My cardiologist's words kept ringing in my head, "You must reduce
your cholesterol to less than 150!"
So the torture began. Chicken. Fish. Chicken. Chicken. Fish. Fish.
Chicken.
And I like chicken and all kinds of fish. But…those beef genes started
hammering me from inside. At first it was subtle, and then... Beef -
Beef - Beef-
We Want Beef!
So I went to Costco and bought five pounds of stew meat. And some bacon.
[Hold onto your fork their bubba, if you want to criticize too early - because
I HAVE successfully dropped my cholesterol 210 points].
After returning home I created this recipe which I am giving to all the
Furey Faithful, and in particular to those who use the Furey Fat Loss System
"Firehouse Beef"
1.5 cups of oil (I prefer mild olive here, but you can use what you want)
3 Tablespoons coarsely ground fresh black pepper (you may want to start
with 1, and test your tolerance - in fact I would recommend that)
5 pounds beef chuck, or stew meat trimmed (Cut off most of the fat)
2 cups of red wine (if you wouldn't drink it don't use it - no cooking wine!)
Half- pound of bacon diced
3 large onions or 6 medium in large dice
6-12 cloves of garlic (your choice - I love garlic)
3 cups canned diced tomatoes with juice
2 cups of beef stock (you can get this off the shelf in the grocery store -
or use 2 bouillon cubes and 2 cups of water)
Combine three-fourths cup of the oil and 1 Tbsp of the black pepper in
a large bowl. Add the beef and mix well. Cover and refrigerate overnight.
Pull the meat from the frig and let it warm to room temperature. Heat a
quarter cup of oil in a large sauté (fry) pan and start adding beef.
Don't overload the pan - you want to brown the beef, not steam it.
Brown on all sides, and transfer to a large pot. You may repeat this
step several times if make a large batch. Add oil as needed.
After you have finished browning, pour the wine into the pot and stir
around to loosen all the brown bits in the pan.
When you have loosened the brown bits add all this to the beef in the large pot.
Add 2 Tbsp of oil to the pan and add the diced bacon. You want to crisp the bacon
so this could take about 15 minutes.
Pour the bacon through a strainer with a bowl underneath because you want to use
some of the rendered fat. Add 2 Tbsp of the fat and add the onions. When the
onions
become translucent, add the garlic, whatever amount of pepper you desire, (it may
be
none at all if you want this mild), and the tomatoes. Cook for a few minutes and
add to
the beef. Add in the cooked bacon.
Stir everything and cover with a lid. Place in a preheated oven (300*) and cook
for 4 hours. Check it 2 hours in and give it a stir. It shouldn't be dry, but if
it is,
add a little water.
At four hours, the beef should be falling apart. If not, give it another hour. If
you need to thicken the sauce, place the pot on a burner, bring to a low simmer,
and let it bubble gently until thickened.
Here's how to serve.
1) Wrap one-third cup of beef in a lettuce leaf with shredded carrots, and bean
sprouts. Three wraps would be a serving.
2) Serve 1 cup naked with 2 cups of the vegetable of your
choice, and ˝ cup rice.
3) Cook 3 ounces (dry) of the pasta of your choice and serve beef over the top.
(Rigatoni/penne) Freeze what you don't use in Ziploc bags.
Exercise vigorously - eat well,
Sean Furey
P.S. Please don't email me about the bacon. I've lowered my cholesterol
by 210 points. It is now 150. Plus, thanks to Dr. Dave, whom many of you
may be familiar with from Furey Central
I no longer need statin drugs to lower my cholesterol. I use pharmaceutical grade
fish oil, which has no side effects.
P.P.S. By the way, ole Doc has another incredible product that you absolutley must
get your hands on. It's called "Instant Endurance." Now that sounds like a winner
-
don't you think? Matt swears by it. You can find out more about Instant Endurance.
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