It's good hot! But, it's even better cold...
We have two birthdays in August and what you choose for your birthday dinner, is what will be served around here! There have been some pretty elaborate requests over the years, but this one seems to be one of our most popular. Everyone's favorite part? ...The cold leftovers! For that reason, I always triple the recipe.
Don't skip the sweet and sour sauce either. My daughters and I have perfected it and it's got a special "secret ingredient" that you won't want to miss. Ask my family, it really isn't the same without it.
And for those who want to make their egg roll wrappers from scratch, I have included a recipe we have used many times. It takes a little extra time, but gives the dish a bit of homemade heaven and a little added hardiness for those hard working people you love.
Sublime Birthday Egg Rolls
Place the egg roll wrappers with a corner facing you. With a pastry brush, moisten edges of wrapper with water. Spoon onto the center about 1/3 to 1/2 cup beef and veggie mixture. Fold in sides over mixture, then fold bottom over mixture and roll up tightly to seal. Heat 1 inch coconut oil in a pan and fry egg rolls until golden on both sides. Drain on paper towels.
For sauce, combine sugar, cornstarch and sea salt in a saucepan. Add the remaining ingredients and stir until blended. Stir over medium - high heat and bring to a boil. Cook and stir 2 minutes longer or until thickened.
Serve your favorite people!
When we run out of an ingredient, here on the ranch, it just isn't always easy to run to the store and grab that missing item. My daughters and I are notorious for seeing how many things can be made from scratch. It's usually a gamble but 9 times out of 10 it turns out better than the store bought version! You would be surprised how many things can be made from scratch, and for that 1 in 10 time it just doesn't turn out, well, let's just say the dogs are very happy that day!
This little egg roll wrapper gem happens to be one of the good ones, so if you have time, give it a try.
From scratch egg roll wrappers
Heat oil in a wok or fry pan. Reduce temperature to low . Pour a small amount of mixture in about an 8 inch circle. Rotate the pan to spread an even layer of batter. (should be thin) Cook for 45 seconds to 1 minute. Carefully remove from heat, and place on paper towel, cooked side down. Add small amount of oil as needed for remaining wrappers. These can be coated with cornstarch and used as regular egg roll wrappers. Allow to cool completely before using.
Some people turn up their nose when I mention eating bone marrow! Then, they begin to describe it as an awful, rubbery, discolored substance, they cannot imagine the thoughts of consuming. Well, with that kind of description, I can't imagine eating it myself! But, that description is typical of grain fed beef marrow, which can be significantly different from the marrow in bones from pasture fed beef.
Marrow from pasture fed beef is really quite different...
Buttery, melt-in-your-mouth texture, with a delicious, and satisfying flavor that just can't be compared to any thing else. One of those surprisingly delicious super foods, for sure! Wondering what it can do for you? After all, your food should work for you, shouldn't it?
Immune booster, bursting with collagen and other vital nutrients...
What makes this food so special, is that bones are simple to obtain and have such wonderful healing properties. The prepared broth or marrow have benefits ranging from healing leaky gut, to preventing bone loss and promoting healthy hair, teeth and nails. These nutrients also reduce inflammation and that's just the tip of the ice berg. More information on the nutritional benefits of bones from pasture fed animals can be found here: articles.mercola.com/sites/articles/archive/2014/09/21/hilary-boynton-mary-brackett-gaps-cookbook-interview.aspx
So, next time you make bone broth, don't forget to scoop the marrow out of the bones and stir in that buttery goodness! And yes! You can use Osso Bucco sliced shank for bone broth, too.
Now let's make an amazing treat!
OSSO BUCCO SHANK STYLE STEAKS
There are a number of ways to incorporate bone marrow in your diet. One excellent option is Osso Bucco Shank Style Steaks~ It is one amazing dish. A slow cooked treat of shank bone, with marrow, surrounded by tender, succulent beef. There are many good recipes for this cut, including bone broth, but I want to share this one with you, first. Try it, and let us know what you think or how you prepare it.
WHAT YOU WILL NEED:
Over medium heat, pan sear both sides of steaks, seasoned with salt and pepper. (Pasture fed steaks perform better when seared over medium heat, as opposed to high heat, then cooked over low heat)
Remove from pan and place in a dutch oven or roasting pan.
Cook garlic, onion and celery in 3 tablespoons olive oil for 2 minutes.
Add tomato, water, vinegar, broth, mustard, salt, pepper, sage and oregano. Simmer 5 minutes.
Pour mixture over steaks and cover. Place in a 300 degree oven for 1 1/2 to 2 hours.
Enjoy by scooping the marrow with a small spoon or butter knife and eat it plain or spread it on your steak. Either way, it is delicious!
You our can get your Osso Bucco sliced shank here, or come on out and see us!😊
A dedicated mother and wife who has a passion for everything healthy and gift for simplifying that knowledge and making it applicable for others.
Charise, (also goes by Rise) Takes care of the sheep with her sister, here on the ranch. She also milks cows, and loves creating natural cleaners with quality oils and ingredients, through her business: Natural Oil Health.