|
|
 |
 |
Serves 6-8
4 lbs. grassfed stewing beef or crossrib, cubed
6 oz. bacon, slab bacon if you can
2 lbs. thinly sliced onions
1 T. brown sugar
1/2 c. flour
1/3 c. red wine vinegar
4 c. dark beer
2 tsp. thyme
2 bay leaves
4 T. chopped parsley
Cook bacon. Brown onions in fat. Set in casserole.
Toss beef into flour. Brown in bacon fat. Add to casserole.
Deglaze pan with red wine vinegar. Add deglazings to casserole.
Add thyme, bay leaves and gently tip in enough beer to barely cover.
Cover with foil to seal well, bake at 200 for 2 hours.
Sprinkle with parsley to serve.
Does cooking a roast beef dinner conjure visions of your grandma spending hours in the kitchen, cooking a meal for the threshing crew? It needn't....And the following instructions ensure that roast beef can be part of your week with less trouble then you thought.
Preheat oven to 500 F.
Place a 2-3 lb. grassfed roast - we use sirlion tip, eye of round or rump - in the rack of your roasting pan and add half an inch of water to the pan.
Cook uncovered for 30 minutes.
Reduce heat to 275 F. for about 20 minutes or until a meat thermometer reads 155 F. Remove roast from oven and tent with tin foil about 10 minutes to allow the temp. to reach 160 F.
Serves 8
Bolognese Sauce:
2 lbs. grassfed lean ground beef
1/4 c. each chopped celery, onion
2 - 28 oz. cans diced tomatoes
1 c. dry white wine
1 c. whipping cream
Brown the meat and add all the ingredients except cream to a stock pot - simmer 2-3 hours until thickened and then add the cream. This is a luscious pasta sauce on it's own.
Lasagna:
Mix 1 1/2 lbs. ricotta with 2 patured eggs and 1/2 c. grated parmesan.
Grate 1 1/2 c. mozzarella
Layer 3/4 c. sauce in a 9x13" pan - cover with 3 lasagna noodles, smother with ricotta filling. Add 1 c. more sauce, 3 more noddles and top with another cup of sauce.
Bake 35 minutes at 350 F. Sprinkle with 1 1/2 c. mozzarella and bake 10 minutes longer. Let rest 10 minutes before serving.
Serves 8
2-4 lbs. round or crossrib cut in 1" cubes
4 T. olive oil
1 tsp. ground cumin
3 cloves garlic, crushed
1 c. dry red wine
3 T. tomato paste
4 T. red wine vinegar
2 cinnamon sticks
10 cloves
2 bay leaves
2 tsp. sugar
2 lbs. pickling onions*
4 T. currants
6-8 oz. feta cheese, cut into small cubes
*To prepare onions: Pour boiling water over onions and let cool. Cut off roots, slip off skins, then cut a shallow X at root end
Brown meat and garlic in oil. Sprinkle with cumin. Stir in wine and deglaze pot.
Add 2 c. water, tomato paste, vinegar,spices and sugar. Bring to a boil.
Reduce heat, cover pot with Al foil and put on the lid.
Simmer over low heat 1 hour.
Add prepared onions and currants. Simmer another 1 1/2 hours.
Dicard cinnamon and bay leaves. Stir in cheese foe last 3-4 min. Serve with rice.
Serves 4
4 grassfed roladin steaks
1/2 c. shredded carrot
1/3 c. chopped red or green pepper
1/3 c. chopped zucchini
1/4 c. sliced green onion
1 clove garlic
2 T. grated parmesan cheese
1 T. snipped fresh parsley
1/4 tsp. ground black pepper
2 c. meatless spaghetti sauce
For the vegetable filling, in a small bowl, combine carrot, zucchini, red or green pepper, green onion, parmesan cheese, parsley, garlic and black pepper. Spoon 1/4 c. of the vegetable filling onto each piece of meat.
Roll up meat around the filling; secure each roll with 100-percent-cotton string or wooden toothpicks.
Place meat rolls in a 3 1/2- or 4-quart slow cooker. Pour spaghetti sauce over the meat rolls.
Cover; cook on low-heat setting for 8 to 10 hours or on high-setting for 4 to 5 hours.
Discard string or toothpicks. Serve sauce with meat rolls.
Serves 4
1 lb. grassfed rolladin, cut in strips
2 T. hoisin sauce
2 T. soya sauce
5 c. chicken broth
2 cloves garlic, minced
1 T. fresh ginger, grated
1 c. fresh asparagus, sliced in 1 1/2" pieces
1 c. green scallions, sliced
1/2 c. mushrooms, sliced
few drops of sesame oil, optional
rice noodles or 2 pkg. ramen noodles - throw away the flavor packet
Combine hoisin and soya sauce and add rolladin. Set aside.
Combine stock, garlic and ginger. Simmer 5 minutes.
Stir in noodles and meat with it's marinade. Simmer 3 minutes or until noodles tender and meat is just pink inside.
Toss in asparagus, scallions and mushrooms.
Transfer about a cup of noodles, meat and veg. to a bowl.
Pour about a cup of broth over all and finish each bowl with a few drops of optional sesame oil.
Serves 4
Steak
2 T. cracked pepper
4 grassfed rib eye steaks
Sauce
1/2 c. beef broth
1 tsp. grated garlic
1 tsp. dry sherry or worcestershire sauce
1/3 c. sour cream
1/2 tsp. dijon mustard
Press cracked pepper onto both sides of steaks.
Grill the steaks. Don't overdo it!
Meanwhile, combine garlic, beef broth and sherry in a saucepan. Bring to a boil and continue to boil for 5 minutes.
Whisk in sour cream and mustard.
Heat thru' and serve over grilled steaks.
Serves 2-4
1-2 lbs. grassfed leg of lamb
1/2 c. fresh bread crumbs
3 cloves garlic, minced
1 T. grated lemon rind
1 T. Each grainy and dijon mustards
2 T. parsley
1 T. olive oil
salt and pepper to taste
Stir mustards together - smear on lamb.
Combine other ingredients - pat over top and sides of lamb.
Place lamb on rack in roasting pan and bake in a 325 F oven about 25 min. per lb.
Let stand 15 min. before cutting.
Heartland Farms suggests this Leg of Lamb Roasting Guide at 325 F
Rare: 20 min. per lb. Internal temp. of 130 F when removed from oven. Tent 10 min. to allow juices to set.
Medium Rare: 20-25 min. per lb. Internal temp. of 135 F when removed from oven. Tent 10 min. allow juices to set.
Medium: 25 min. per lb. Internal temp. of 140 F - 145 F when removed from oven. Tent 10 min. to allow juices to set.
Well Done: 30 min. per lb. Internal temp. of 150 F when removed from oven. Tent 10 min. to allow juices to set.
|
|
 |
 |
|
