Acorns, commonly used in stews and breads, are rich in fiber, complex carbohydrates, minerals, and vitamins, and lower in fat than most other nuts.
To bring out the sweet chestnut-like flavor from your acorns, first leach the tannic acid. Native Americans used to clean acorns by leaving them in baskets in a fast-flowing stream for a day or two.
Speed up that process by boiling the acorns for a couple hours, tossing out the brown-tainted water, revealing dark brown acorns with a pleasantly sweet aftertaste.
1 (2 1/2-pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal
After boiling acorns, peel and grind them. The outer part of the acorn is not used. Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper.
Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.