1/2 lb. of organic lean beef or veal
2 cups Beef or vegetable broth
3-4 tomatoes, quartered
1 1/2 - 2 cups fresh, flat-leaf parsley
3 garlic cloves
1/2 tsp red pepper flakes
3/4 tsp fresh ground black pepper
2 tbsp apple cider vinegar
1/4 tsp sea salt
- Preheat the oven to 375° F. Season the beef with salt and pepper. Place it in a medium pan over high heat, and sear the beef until it is brown on all sides (Don't worry if the meat is really pink on the inside). Turn off heat, and remove beef. In a separate pan, pour in the broth and let it get warm on low heat.
- Cut tomatoes into fourths, and season them with salt, pepper, and any other herbs you like. Place the tomatoes into a glass dish, and place it in the oven. Roast for 10 minutes. Put beef into dish with the tomatoes and bake at 350° F for 20 minutes or until done. Take the pan out of the oven, tent the dish loosely with foil, and let sit for 10 minutes before serving.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, apple cider vinegar, and the roasted tomatoes from the beef pan and process until puréed. Add the broth in a steady stream with the machine running until it has a good sauce consistency.
- To serve, slice the beef into thin strips and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside. Makes 2 servings of vegetables and protein. Enjoy!