I just don't seem to tire of grass-fed beef. This sentiment probably has much to do with how good I feel after eating it. Listening to my body was an important step in conquering colitis and, like I suggest in my post about slow-cooking, so is sustainability. Enter what might just be the simplest way I know to prepare a delicious and satisfying meal.
There are plenty of cuts of beef you could use to prepare this recipe including stew meat, shanks, brisket, and short ribs, to list a few of my favorites. Since the end product will be cooked through and fully tenderized from the moist and slow cooking process, you may as well save a few bucks and dine on a less pricey grass-fed cut. Plus, what some of those cheaper pieces lack in tenderness, they more than make up for with flavor (my ode to skirt steak forthcoming).
If you suffer from gastrointestinal issues, you are not alone. When I was desperately sick and ready to take back control of my life, I was inspired by others who triumphed over similar adversity and unabashedly shared their stories. My doctors were great at telling me what would not work, but they offered little beyond prescription medication and a sense of helplessness. Despite their sympathy, they could not truly understand my symptoms because they did not feel them. My doctors weren't the ones living in this body, feeling the inflammation, constantly planning an emergency route to the nearest toilet, just in case. That was me.
Human health is a vastly complex subject and anyone claiming to have all of the answers is either full of it or trying to sell you something. In the end, it is the question you ask yourself--and answer honestly--that lets you become the master of your own health.
I'm Ethan, a guy whose life used to be controlled by ulcerative colitis. As I systematically tested diets, treatments, and all types of health advice to heal my colon, I learned a lot about my own biology and also how to cook without compromise. I'm here to share the best (and sometimes worst) of that journey with you.