exclusively Skirt in the Kitchen
By now, my husband is normally getting tired of pumpkin this time of year, right off the bat. Why? -I initiate so many foods with pumpkin! “Pumpkin this, pumpkin that… I’m sick of pumpkin!” I camouflage pumpkin so well now!-He can no longer detect pumpkin being an addition to a dish for a meal! He just knows there’s something different, but that it’s very good, like Pumpkin-Tomato Roast Beef without telling him that I named it that until after it’s been devoured. Sneaky?! He inquires about it, just what is inside the food.
I enjoy the experimentation, the health benefits of pumpkin, not only its natural flavor. I like to challenge myself to see what I can do with pumpkin, entirely. We wait all year to have pumpkin, so why not go overboard with it while I can?! I’m stoked for pumpkin. I raised this vital squash in my front yard midsummer to fall, a fascinating vegetable to grow.
Choose a good-quality arm roast with good marble for flavor and moistness. Sear in hot coconut oil (it’s resistant to oxidation at high heat when frying, plus it’s healthy) on both sides, and on the edges, then remove the meat from the pan and saute chopped onion and peppers. Lastly, add chopped garlic, then sprinkle steak seasoning over all, right before placing over the meat in a slow cooker. Cut and add 1 large sandwich tomato.
Top with 1 cup pumpkin puree and a pretty good drizzle of ketchup. There’s no need to add any liquid such as water or canned broth. The tomatoes will break down with the meat, making a nice broth of their own. Pureed pumpkin will help to slightly thicken the broth, add nutrition and flavor. Slow-cook on low setting for several hours until the meat is so tender.
I like serving it over roasted vegetables from the oven.
meat source
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