A classic equation


by Ari LeVaux

It’s a well-worn American story: catsup meets burger. But this version is better. The stars of the show are beyond homemade, they’re dirt-made, from the ground up: handmade catsup from homegrown tomatoes, served on ground beef raised by good friends. It’s a story about the potential of simple pleasures carefully crafted, and how the history layered into food adds complexity and flavor, creating a terroir to rival the finest wine. It’s a drama you could reenact at home with a little legwork, and if enough people did, we could put McDonalds out of business. It starts with my new quarter beef.

In cattle country, the semantic dichotomy between “cow,” the animal, and “beef,” the food, doesn’t exist. “Five hundred dollars is a lot of money for a quarter beef,” said the butcher, when I went to pick it up.

“There’s a woman down the road who will sell you a whole beef for $1,000.”

“Raised on what?” I asked.

“Grain,” he said.

He knew my beef was grass-fed, yet failed to see the value at $4 per pound, cut and wrapped. Grass-fed definitely means something to me, and this beef was more than just grass-fed, it was finished on spring grass. Slaughtered in July, several months earlier than normal, it spent its final days munching on the tender, vital shoots that filled the valley with a lime-green glow. This cow had a name (Wendell), and came from a farm that mostly sells vegetables but raises a few beefs for personal consumption, and selling to friends if there’s extra. I became one such friend by chatting with them at the farmers market while buying veggies.

The health benefits of grass-fed beef are widely known, and I won’t repeat them here, but suffice it to say it’s a different animal, literally, than grain-fed meat, and nutritionally much closer to wild game.

A deer and elk hunter for years, I thought I had no use for beef, and had boasted as much to a hunter friend. “As long as I’ve got wild game in the freezer, I’ll never reach for bovine,” I said. A week later at my farmer friends’ house for dinner, I ate a grilled sirloin steak that made me eat those words. Beef has a rich juiciness that sets it apart from other meats, and I wanted some in my protein portfolio. Though I have every intention of filling the freezer with wild ungulate next season, I bought a share of next year’s beef. Wendell dropped peacefully with a bullet between his eyes on July 16, without having the faintest inkling what was coming. His body hung for 10 days before being cut and wrapped.

Wendell is now in packages marked “rib steak,” “t-bone,” “tenderloin,” “bottom round,” and “stew meat,” in addition to the sirloin that had so charmed me. There are also 65 packages of hamburger, which at first was an unexpected buzz-kill. When I butcher my deer and elk I grind very little of it, and what I do grind gets turned into summer sausage and bratwurst. Much of the tough meat that most people grind, those sinewy chunks full of tendons and cartilage, has some of the best flavor, and I’m happy to cook these off-cuts slowly, until the connective tissue melts. My mountain of burger meat left me wondering if this quarter beef was a mistake, but I’m happy to report that it wasn’t. I solved my burger dilemma with a gallon of homemade catsup.

Another farmer friend, for whom I do odd jobs on occasion, offered to let me harvest as many tomatoes as I wanted. I brought home about 100 pounds and proceeded to make gallons of salsa, tomato sauce and ratatouille. It wasn’t until a year’s worth of these needs

were met that I hit on the obvious solution to my burger-meat problem.

Here’s my catsup recipe, modified slightly from my food preservation bible, Stocking Up (Rodale Press). For five quarts of sliced tomatoes – about 30 medium-sized fruits – slice two large onions and liquefy the tomatoes and onions together in a food processor. Simmer the mixture for about half an hour, then push it through a food sieve or food mill. Return to the pot – ideally a thick-bottomed pot to avoid hot spots and scalding – and simmer slowly, stirring often. In a different pot, simmer three cups of vinegar – I used vinegar from a jar of pickled peppers for extra complexity of flavor – with a six-inch stick of cinnamon, two teaspoons of cloves, and a head of minced garlic. After 30 minutes, kill the heat under the vinegar.

When the tomato and onion mixture has almost reached the consistency of catsup, pour the vinegar mixture through a strainer to filter out the spices and into the pot. Add a tablespoon of paprika and at least a dash of cayenne pepper – more if you want your catsup spicy. The vinegar will dilute the catsup slightly; continue to simmer until it’s thick. Then ladle it into clean, sterile, pint-sized canning jars. Screw on clean, sterile lids, and process for 10 minutes in a water bath.

The use of cloves and cinnamon in the catsup perfectly illustrates the slow boat style of cooking I follow, in which the heavy, perishable ingredients – tomatoes, onions, garlic and vinegar in this case – are local, while only the light, nonperishable ingredients come from afar. Once upon a time, spices like these were transported via carbon-neutral sailboat, and by focusing today on recipes made with only slow boat imports, we’re bringing flavors from the wide world into our local cooking responsibly and tastily.

The flavor of this bright-red paste practically jumps out of the jars, and all of a sudden, my mountain of burger meat looks more like a molehill. Served plain with my catsup, the burgers tell a tale of two farms whose paths cross in my kitchen. The green grass of springtime, chewed and re-chewed and processed through four stomachs into beef that’s kneaded with garlic and parsley from my kitchen garden, meets the sun-drenched fruit of summer simmered with spices from faraway places. It’s simple, it’s local, and it’s perfect. •

 

 

In this week's issue...

June 13, 2019
Haven't got time for the pain

In the words of the great Salt-N-Pepa, let’s talk about sex (baby.) There, we said it.

June 13, 2019
Scoping begins on Silverton travel plan

The plan to bring more singletrack to Silverton is rolling forward. Last week, the Bureau of Land Management announced the beginning of a 30-day public scoping period on its proposed Silverton Area Travel Management Plan.

June 10, 2019
2019 Hardrock taps out

Snow, avi debris, high flows force cancellation