Serves 4 to 6 adults
INGREDIENTS:

• Sangres Best Beef Pastrami (package size about 1 lb)
• Romaine lettuce
• Cucumber
• Colored Bell Pepper
• Purple or Sweet Onion
• Purple Cabbage
• Parmesan Romano Cheese (shredded)
• Mozzarella Cheese  (shredded)

DIRECTIONS:

1. Slice greens and veggies any way you wish.  We like to do a shred/slice more so than a chopped approach.  Use judgment to decide how much of each to use.  You can make a really meaty salad or stretch the beef and make it heavy with the plant food.
2. Slice the Pastrami thin across the grain (not with the grain).  Then slice again to get long slivers of beef.
3. Add the Pastrami to the salad greens.  Then add dressing and toss.  Top with cheese as desired.

DRESSING:
We use a homemade balsamic/ginger dressing, but you may use your favorite prepared dressing. I personally like a Balsamic dressing. 

Remember to Give Thanks 😊

Note: ​​You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch!

White Corn Tortillas: Spray both sides of tortilla with olive oil in a can and place on cookie sheet. Sprinkle lightly with sea salt and toast in 450 F oven for about 7 minutes.  
Variation – use any other kind of tortilla i.e. soft flour tortillas are great too.

Pinto Beans, Refried Beans, or Black Beans
Beans from scratch are my favorite but you could use canned. Dry beans do need soaked the night before but they could cook in the same oven as the roast or a crock pot. Simmer while preparing the roast to get them started then put in the oven or crock. Season as you like. I use onion, garlic, salt and pepper…pretty simple! My favorite prepared re-fried.

​You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch!

Sangres Best will cause you to “re-think” roasts. A roast prepared any style is one of the best meals for anyone on the go… namely myself! We prefer to round out the roast beef meal with fresh salads and vegetable sides rather than adding them to the roast. Throw it in the oven on low heat in the morning and come home to tender, moist, flavorful roast beef with the aroma filling your home and you will be hooked! It really is one of the EASIEST meals you can prepare and is outrageously excellent! The hardest part is knowing when to stop eating it! We will be writing up more of our favorite variations to this Basic Roast Recipe to share with you. Please share any new ones you create with us!

EQUIPMENT NEEDED:  Roasting Pan and Lid
Defrost any roast the day before in fridge. Sprinkle with Kosher Salt in advance if you can – either by hours or a day.
* Set Oven at 450 - 500 F. ​
Season all sides of roast with your favorite seasonings.
1. Black Pepper, Ground Cloves, Garlic Granules 
2. Herbs, i.e., Marjorum, Thyme, Basil
3. Honey Mustard
4. Cajun
5. Mexican, i.e., cumin, coriander, cilantro

​Brown in the oven for 30 minutes with the LID OFF. Cover meat with chunks or of onion and cloves of garlic (optional). Place the lid on and reduce oven WARM setting (180 - 200 F). DO NOT ADD WATER… there is plenty of moisture in the beef. The roast will not under or overcook at this temp. If you need it for lunch, slow cook at 250 F and get in the oven by 7:00 am

​I found an amazing sweet and spicy mustard - San Juan Mountain Mustard's Cherry Habenero flavor. I mixed with white wine and olive oil to taste. I cut cubes of sirloin for shish-ka-bobs, put them in the marinade for 2 days. Then I grilled with a light coating of garlic salt on ka-bobs of steak, red pepper, mushrooms, cherry tomatoes, and onions. Fantastic!​

Four pounds of Sangres Best Beef shoulder cut into quarter size bites seared and braised to perfection. This dish creates its own sauce by the fabulous flavors of garlic, sea salt and freshly cracked black pepper. 

​Two Arm Roasts - Approximately 4 pounds total
1/4 cup Balsamic Vinegar
1/4 cup Worcester 
1/8 cup of red wine
Four large carrots
One celery stalk
One red onion
One tsp salt and pepper
One small jar of beef bouillon
One box of cornstarch organic
Mushrooms and asparagus
​
Directions

Bring saute pan to temperature on high heat. Sear the beef approximately two minutes per side.

Quarter cut each beef, and place in a baking dish. Add water one inch above the meat. Add finely chopped carrots, celery, and onion. Add the Balsamic Vinegar, Worcester, and red wine to the baking dish. Cover with foil. Bake in the oven at 300 degrees for one hour or until at a temperature of 165 degrees. Confirm with a meat thermometer. Place baking dish on the stove on high heat. Mix cornstarch with cold water separately. The mixture should look like you are painting something and will be used to tighten the sauce. Once boiling, slowly stir in the mix until you achieve a gravy texture.

Plate over your choice of pasta, couscous or rice and enjoy.

We have started making our own barbecue sauce at home using freeze-dried tomato powder. This is super easy to make in a blender. We want to eliminate items like high fructose corn syrup found in prepared ketchup and sauces from our diet in addition to choosing grass-finished beef products.