“Beef. It’s what’s for dinner”
… Here are recipes we like. Please send us your favorites!
Oven Baked Kabobs For the windy day in South Hero, when the grill’s breath is taken away. Plus, no fire-play with the skewers to get the kabobs flipped over.
Bratwurst, Kale and Bean Soup (super-nutritious and wicked delicious meal)
Paprika Brisket (adapted by an HHF Jewish American customer from a NYTimes recipe)
Corned Beef Brisket Nitrate free recipe. It won’t be pink, but it’ll be healthy and delicious. This comes with St. Pat’s blessing. And don’t forget the reubens for leftovers.
Classic Bone Broth (no holds barred perfection)
Farmer Joan’s shortcut bone broth (“bare bones” — save time, be healthy)
Osso Buco (slow cooker, from Joan, uses shin steaks a.k.a. shanks)
Easy Osso Buco (Bob thinks it’s as good as the parent O.B.)
Chimichurri Marinade for Flat Iron Fillet, Sirloin Tip Steak, or Skirt Steak (marinade the steak overnight)
Beef Burgundy (let the butcher prep the beef, with our sirloin tip kabobs)
Chili with Red Wine (slow cooker or stovetop)
Meat Loaf (bake in the oven with potatoes for a convenient meal)
Curried Beef (stovetop prep in a little over an hour, with potatoes and peas)
Short Ribs (slow cooker, from Joan)
Brisket with Caramelized Onions (options for oven and crock pot)
Roast Beef (slow cooker, from Joan)
Oven Roasted Tri-tip Steak (from Bob)
Cooking frozen steaks without thawing (save time and still have a great steak dinner!)
Beef Steak Mac & Cheese (a quick dinner that hits the spot)
Beef Liver Pate (a month’s worth of snacking)
Tri-tip Roast (aka Santa Maria Steak)
TIPS
Many of the leaner beef cuts benefit from marinating or slow-cooking, (see this chart of cuts and recommended cooking methods for each).
In our personal experience, cuts which may benefit from marinating 2-24 hours or from slow-cooking include…
- sirloin tip steak
- blade steak
- round steaks (top, bottom, chuck, eye)
- short ribs
- shin steaks
- London broil steaks
- flank, hanger or skirt steaks
- roasts
- brisket
On the other hand, some customers don’t marinate sirloin, blade, flank, hanger or skirt steaks. Marinade options include steak sauce, Worcester sauce, salad dressing, wine, hard cider, vinegar or combinations of these (I’m sure that other suggestions can be found on-line).
The high level of marbling in our beef makes it quite different from most other grass-fed beef, which can be dry. If not overcooked (medium at the most), our beef stays tender, juicy and tasteful. Consequently, FOR BEST RESULTS, AVOID OVERCOOKING OUR BEEF. Meat continues to cook after it’s removed from the grill or skillet. Through practice, steaks can be consistently grilled to just medium rare and no more.
