Spring Vegetable & Braised Beef Skillet with Sherry Vinegar


Tender braised grassfed beef with a boatload of vegetables and a simple sauce with a little tang and a lot of pizzaz. Sherry vinegar really does something magical to vegetables.

Organic carrot, organic green beans, organic summer squash, organic asparagus (or pesticide free, non GMO if organic is not available, organic cauliflower, organic broccoli (as available), organic mushrooms, organic onion, organic garlic and pink Himalayan sea salt sauteed in olive oil.

We finish this with a sauce of organic olive oil, aged organic sherry vinegar, fresh organic lemon zest for brightness, organic mustard (mustard seed, apple cider vinegar, sea salt) and fresh parsley.   

It's great for lunch or a light dinner tossed with your favorite past or rice - and it is great on its own for a low carb one pan meal.

Quart or Pint. One Quart serves 3-4(Pint serves 2). Price includes $1.25 jar deposit.

(Sorry, we don't have a good photo of this one with the beef and exact ingredients, but it's close!)

Freezes well.

Freezable in straight-edged mason jars with appropriate head room or other freezer safe container. Simply run the frozen jars under warm water to slide out and heat.

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