Recipe of Meat to the Pot of Animals Fed with Pasture


1/2 to 2 pounds of beef ball from animals fed on pasture (leave in a room at room temperature for at least 20 minutes)
1 or 2 white or yellow onions , halved, without the peel
3 or 4 organic carrots cut into 2-inch pieces
3 stalks of organic celery, cut into 2-inch pieces
1 or 2 organic turnips or small or medium-sized organic potatoes, peeled and split into 2-inch pieces
1/4 cup of apple cider vinegar
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 and 1/2 to 2 cups of home-made meat or bone broth (water or other types of meat broth can be used as substitutes in an unforeseen situation)
Pink salt of the Himalayas and black pepper to taste
Fat to cook over high heat like coconut oil
A thick pot or iron pot with lid


Preheat the oven to 275 degrees Fahrenheit.
Heat 1 tablespoon of coconut oil over high heat, and season both sides of the meat with enough salt and pepper.
Once the casserole is quite hot, put the meat in it using tongs. I should hear a loud hiss. Leave it approximately 3 or 4 minutes from the first side to brown the surface well.
Brown both sides of the meat. Obtaining a dark brown color takes approximately 3 minutes per side.
Remove the meat from the casserole and place it on a plate.
Add 1 tablespoon of coconut oil, then the onion halves (with the flat side down), and the carrots. Brown the onions and carrots.
Add ¼ cup of apple cider vinegar, and using tongs, remove the seats from the pan to use the delicious fat from the meat that is stuck.
Cook the vinegar for 2 to 3 minutes over low heat to reduce the amount of liquid in half.
Add the celery, turnips or potatoes, rosemary, thyme and a little more salt and pepper. Mix everything very well.
Now make space in the center for the meat, and move the vegetables to the edges of the pan (no problem if you put them on the steak).
Add 1 and ½ cups of broth. And if necessary, use more broth to cover at least half of the meat.
Cover the pot and transfer it to the oven for 2 hours.
Your meat will be ready when it is soft. You can try it with a fork. You can serve it in slices or shredded, on cooked vegetables. Finish by sprinkling some pink salt from the Himalayas.