Farm to Table | What I Cooked From a Spring Harvest

A quiet afternoon at the beautiful Swedish farm Ravelsmarks gård turns into two seasonal recipes filled with spring flavor. In this video, we harvest fresh rhubarb, asparagus, lilacs, and greens, and bring them back to the kitchen to make a floral lilac lemonade and a slow-braised chuck roast with rhubarb, beets, and honey.

Both recipes are deeply comforting, perfect for spring or early summer, and use produce that’s often overlooked in savory cooking. If you’ve never tried rhubarb with beef or lilac in lemonade, I hope this video inspires you to give it a try.

Link to the chuck roast recipe: https://ivaneats.com/braised-chuck-ro...
Link to the lilac lemonade recipe: https://ivaneats.com/lilac-lemonade/

00:00 Intro
00:24 The farm (Ravelsmarks gård)
06:56 Lilac lemonade
08:58 Braised chuck roast

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🍳 My Must-Have Tools for These Recipes

• Splatter screen: https://amzn.to/4fDFYFe
• Steak Weight: https://amzn.to/44pwCLm
• Cast Iron Pot: https://amzn.to/4amkJHc
• Fine-Mesh Strainer: https://amzn.to/41Lms5Z
• Knife: https://amzn.to/3WwzPnL
• Cutting Board: https://amzn.to/3VYKhn

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If you want to learn how to make more some more beef recipes, check out the playlists below.

📌 Incredible beef recipes:    • Beef  

What do you want me to make next? Leave a comment! 💬

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