Grassfed beef….all I can say is WOW! We got our first bundle of grassfed beef just recently and I was very curious to see if I noticed a difference from our supermarket bought beef. I am not gonna lie – I didn’t expect a big difference, but I was so wrong! Not only is the flavor leaps and bounds better than our hormone filled supermarket beef, but the texture is what really got me. If you haven’t tried grassfed beef, you MUST! In our bundle, we got a beef roast…a beautiful, deep red, juicy grassfed beef roast. I had to do this beautiful hunk of beef justice. No crock pot for this baby – we are making a gorgeous roast beef with this one! Not just any roast beef either – we’re going hardcore…horseradish crusted roast beef is the only recipe that could do this piece of meat justice! Now…what to make with this glorious main dish….
My husband, Andy, is 100% German and has a great Mom who cooks some AMAZING delicious and very unhealthy dishes. I always told her how much we love going to her house for Thanksgiving because everything was so traditional and yummy. During one visit in the summertime, she made her German potato salad and I fell in LOVE! It was a warm potato salad with a tang from vinegar and saltiness from bacon and bacon fat. I have had this idea to make my own version of this salad for a while now, and finally today, I found the perfect pairing…meat and potatoes! This is a perfect Sunday meal as it does take some time to prepare and cook, but SO worth it!
Horseradish Crusted Roast Beef
- 5-6 pound beef roast (preferably grass fed)
- 1/3 cup prepared horseradish
- 2 tablespoons course ground mustard
- 2 tablespoons sea salt (I use the unground sea salt granules)
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- Horseradish yogurt sauce (recipe follows)
Preheat oven to 375 degrees. Place the beef on a rack inside of a deep roasting pan.
In a small bowl, combine the remaining ingredients into a thick paste and rub all over the top and sides of the beef roast. Place the roasting pan into the bottom half of the oven and roast until the middle of the roast reads 125 degrees on a meat thermometer. Transfer the roast to a cutting board and let rest for at least 20 minutes to let the juices redistribute (this is a MUST if you want juicy beef!) Slice thinly against the grain and transfer to a serving platter. This is delicious by itself or served with horseradish yogurt sauce.
Horseradish Yogurt Sauce
- 3 tablespoons prepared horseradish
- 1/3 cup plain Greek yogurt
- 1 teaspoon stone ground mustard
- 1 tablespoon chopped chives or green onion
Combine the ingredients and enjoy!
German Sweet Potato Salad with Carmelized Onions
- 2 large sweet potatoes, peeled and sliced into ¼ inch rounds
- 1 large red onion, cut in half and sliced into thin slices
- 1/3 cup bacon fat
- 1/3 cup apple cider vinegar
- 1 tablespoon stone ground mustard
- 3 slices of bacon, cooked and diced
Preheat the oven to 375 degrees. Place the sweet potatoes in a pot of salted boiling water and cook for 8 minutes. Drain the potatoes and let cool. While the potatoes are cooling, heat 2 tablespoons of the bacon fat in large frying pan over medium high heat. Add onions and cook until carmelized (about 30 minutes) stirring frequently. The onions will be a rich brown and tender when complete. Reduce the heat to medium and add the remaining bacon fat, vinegar and mustard and continue cooking for about 5 minutes. In a casserole dish, arrange the sweet potato rounds in a single layer, overlapping them slightly. Evenly pour the onion mixture over the top of the sweet potato layer and sprinkle the diced bacon on top. Cook uncovered for about 25 minutes or until the sweet potatoes are tender. Turn your oven broiler onto high heat and broil the potatoes for a couple minutes just to crisp up the top a bit.