Red defends its rep

You may have noticed that this week I have posted two recipes containing red meat. Shock horror! Sadly, I feel the need to defend this, lest I am accused of trying to spread cancer, given the recent statements on red meat from the World Health Organization (in case you've been sleeping under a rock over the past two weeks, see here). Although processed meats were given a category 1 rating (i.e. defined as carcinogenic to humans, and in the same category as tobacco products, no less), red meat was given a category 2A rating, which is defined as 'probably carcinogenic to humans'.

Whilst I am all for respected bodies issuing important and valuable health information, I think this designation is far from helpful to anyone attempting to eat a healthy and balanced diet. Firstly, what does 'probably' mean? Secondly, who is at risk: those eating ANY red meat EVER? those eating red meat all day every day? those eating red meat once a week? There is not enough information to allow anyone to make a reasonable decision as to their future eating habits. Additional statements from the WHO also fail to clarify. For example, how about this choice paragraph:

Eating red meat has not yet been established as a cause of cancer. However, if the reported associations were proven to be causal, the Global Burden of Disease Project has estimated that diets high in red meat could be responsible for 50 000 cancer deaths per year worldwide.

Marvelous. Thanks for that. 

And then, just a confuse us all more, there was a flurry of articles extolling the virtues of eating red meat and describing it as "good for your health" (e.g. this one)

So what is a foodie to do, the next time a craving for a filet mignon comes along? Indulge and feel virtuous, walk way and feel virtuous, or run screaming for the hills and stay hungry?

I'd like to propose a radical option: moderation. Yup, as far as media attention goes, I don't expect this to attract much. It isn't exactly sexy, is it? And the newspapers and 140 character Twitter addicts tend to prefer their facts in black or white, rather than the gray implied by moderation. Perhaps we ought to at least consider embracing a more boring stance however., if only based on experience. Every time we designate a food as 'evil' and curse it for 'killing us all', we end up weakening those pronouncements significantly, and having to significantly modify our views - look what happened to fat, which was once the worst thing you could possibly put in your mouth, period, only to be re-analyzed and categorized into 'good fats' and 'bad fats', the first of which we should apparently actively seek out. The same is true more recently of carbohydrates. Today's evils appear to be sugar and red and processed meats. I wonder what we will be saying about those in the next 10-20 years. 

In the face of such uncertainty, I feel that the only sensible course to chart is to permit oneself good food, but in full knowledge of the dangers of over-indulgence, in anything. That goes for French fries, as much as it goes for steak. I'm not going to give up red meat (or bacon for that matter), bread, sugar or butter. However, I'm not going to base my entire diet on any or all of them either. After all, there IS significant evidence of the value of eating more fruits and vegetables, and I need to leave room on my plate for those!

OK, soapbox moment over... if for no other reason that I need to get up to throw away the Halloween candy wrappers I have accumulated. Yes, I blog about red meat WHILST consuming sugar. I have no shame.

Now down to business - the red meat in question is beef, and this is the best crockpot pot-roast recipe I have come across for a long while, rendering a cheaper cut of beef succulent and tender AND highlighting some of the beautiful fall veggies that are now gracing the grocery shelves. 

Chipotle-Coffee Pot Roast
Serves 6
Adapted from Better Homes and Gardens Slow cooker special edition

2 1/2lb beef roast (I used a round roast, but chuck roast would be good too)
1 TBSP instant espresso powder
2 tsp ground chipotle chile pepper
1/8 tsp salt
2 tsp canola/sunflower oil
3 large parsnips, peeled and sliced into 1/2" rounds
2 large red onions, sliced
3 TBSP tomato paste/puree
2 TBSP balsamic vinegar
3 cloves garlic, minced
8 oz shredded Brussels Sprouts
1 3/4 cup low sodium beef broth/stock
1 1/2 TBSP cornstarch

1. Trim fat from meat.
2. Mix together the coffee powder, chile pepper and salt. Then sprinkle evenly over meat and rub into the meat with your fingers.
3. In a large skillet, over medium-high heat, brown the meat on all sides.
4. Place the parsnips, red onion, tomato paste, vinegar and garlic in the slow cooker stoneware and mix together. Place the meat on top, and then sprinkle the Brussels Sprouts around it. Pour over the broth/stock.
5. Cook on low for 8-9 hours (or high for 4-5 hours).
6. Transfer meat to a platter and cover with foil to keep warm.
7. Spoon out some of the liquid from the slow cooker and mix with cornstarch. Pour mixture back into the slow cooker and stir together. Heat on high for 10 minutes until slightly thickened.
8. To serve, slice the meat, and place on top of the vegetables on a serving platter. Pour remaining sauce over the top, or serve in a jug/pitcher.