Blood Type Diet Recipe

Food Values   ♦   Explore Recipes

  

Roast Beef and Collard Greens

• 2 pound piece of roasting beef (ex. rump roast)
• large bunch of washed collard greens
• sprinkle of fresh or dried garlic
• 3 Tablespoons wheat-free tamari (or soy sauce)
• 3 Tablespoons olive oil
• 1 lemon
• 1 sweet potato, peeled

• In a small bowl mix the tamari, garlic, olive oil and juice from 1/2 a lemon.
• Pour over meat, turning to coat well.
• Slice lemon shell coarsely and drop in too.
• Pop in refrigerator for an hour or two before cooking, if you can.
• Heat oven to 200C (400F).
• Place chopped collards in bottom of large heavy casserole or cast iron pot with tight lid.
• Place beef on top, pour over marinade so it drizzles on collards too, and the lemon bits.
• Place large pieces of sweet potato around edges of pot so they will sit above the baking juices.
• Cover with tight lid.
• If you have room in the oven, also do a little pan with other vegetables for your type, pumpkin, carrot, parsnip, onion, etc., and spices, but they should only need about an hour.
• The tamari will make meat appear a lot browner, so check with meat thermometer or poke with skewer to see if juices clear or still red.
• I cook for about 2 hours, but turn it down 20 degrees for last third of time.
• Let roast sit 10 minutes on platter before carving,should be really soft, and drain collards well prior eating or can be too fatty otherwise.
• Squeeze juice from other lemon half over beef and greens after serving.
• Use the rind in your washup water.