Balin’s Spiced Beef

In celebration of “The Desolation of Smaug,” here’s a page full of recipes inspired by “The Lord of the Rings.” We had Balin’s Spiced Beef, with a few tweaks:

Marinate 12-24 (or more) hours in fridge:
2 1/2 to 3 lb grass-fed beef rump or blade roast
1/2 cup dry red wine
1/2 cup Apple juice or cider or applesauce
1/2 cup sliced onion
1/2 a bay leaf or sage
1 tsp. each of cinnamon and allspice
1/2 t. cloves
1 1/2 t. salt
1 t. pepper

After marinade is done, remove meat and use some of the marinade to season and

Saute:
3 carrots
1 parsnip
1 turnip
2-3 potatoes
You can also add more vegies: broccoli, cauliflower, cabbage, etc.

Season with:
2 bay leafs or sage leaves
1 bunch thyme
3 cloves garlic
1/2 thumb fresh tumeric
1/2 thumb fresh ginger
salt and pepper to taste

Remove meat from marinade to brown on high heat in cast iron pan. Then add:

1 cup red wine
1 cup bone broth
sauteed vegetables
water as needed to cover.

Bake covered in large pot in oven at 300 degrees for about 3 hours. (Vegies that cook fast can be added towards the end of cooking.)

1 bunch fresh parsley (chopped fine) can be added at the end.

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