Market Recipe: Ground Beef & Vegetables


Ground Beef & Vegetables
By John Hummel & The Escoffier School of Culinary Arts

Ground beef
Red beets, julienne
Yellow beets, julienne
Beet greens, chiffonade
Fresh garlic
Fresh thyme
Garlic scape, sliced
Sorrel, chiffonade
Balsamic vinegar
Brown ground beef, if using pasture raised beef there is no need to drain the fat. Move the ground beef making a well in the middle of the pan. Add vegetables and sauté until the veggies are tender. Add salt and pepper to taste. Adjust amounts of vegetables and seasonings to your taste.Ground Beef & Brussels Sprouts

By John Hummel & The Escoffier School of Culinary ArtsGround beef
Duck fat
Brussels sprouts, chopped
Fresh thyme
Garlic scape, sliced
Red beets, chopped
Sea salt and black pepperBrown ground beef, no need to drain the fat if using pastured beef. Add small amount of duck fat and add Brussels sprouts and brown. Add other vegetables and cook until tender, season to taste.

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