Pan seared Hanging Tender

Marinade Ingredients
1/2 tbsp cumin
1/2 tbsp black pepper
1 tbsp garlic salt
1 tbsp onion salt
4oz balsamic vinager
4 oz tamari sauce
1 c Worcester sauce

Whisk together marinade ingredients in large bowl, pour over meat and marinate in refrigerator for 3-6 hours. This marinade and process will work well with other boneless steaks, such as flank, sirloin, flat iron, and even New York.

Hanging Tender is best cooked on a hot grill for short time, served medium rare.

Let meat rest for a few minutes after grilling then slice into thin strips on the diagonal, as you would with London Broil.

Serve with greens, carrots, and rice or quinoa.

Submitted by Valdi, augmented by Anna

 

 

Jane Riley’s Meat Loaf

I’ve had this recipe floating around loose in my recipe file since my early 20’s.  My friend Jane shared it with me in 1986.  It’s written on a sheet of her oh-so-cool personal stationery, which is very tattered after so many years of use.  Anyway, it’s the best meatloaf I’ve ever found.  It’s best served cold on a thick slice of home baked bread.

Ingredients

3 farm fresh eggs

½ cup organic milk

2-3 teaspoons sea salt

½ teaspoon freshly ground pepper

4 slices bread, crumbled

¾ cup grated raw Nootka Rose carrot

1 large onion, chopped

1 and 1/3 cup grated sharp Tillamook cheese

2 lbs ground beef – grass-fed, island raised

1/3 cup organic brown sugar

1/3 cup catsup

1-2 tablespoons prepared mustard

 

Directions

Break eggs into bowl, beat slightly

Add milk, salt, pepper, & crumbled bread

Beat and let stand until bread has disintegrated

In a very large bowl mix together beef, onion, carrot, & cheese

Add in egg mixture and mix until evenly distributed

Put mixture into two loaf pans

Combine brown sugar, catsup, & mustard and spread half of mixture over meat loaves

Bake at 350 for 1 hour

Add other half of brown sugar sauce to loaves 10 minutes before done cooking

Submitted by Anna, adapted from Jane Riley’s handwritten recipe which originally came from whol knows where.

 

Beef Marsala with Wild Chanterelle Mushrooms

Ingredients
Beef sliced into thin strips (about 1 1/2 pounds), I use New York steak or top sirloin
Flour, for dredging
Salt and black pepper
2 tablespoons extra-virgin olive oil & 2 tablespoon butter (for cooking the meat)
1/2 pound Chanterelle mushrooms, cut into 1/2 inch pieces
1/2 cup sweet Marsala wine
1/2 cup beef, veggie, or chicken stock (I like Better Than Bullion chicken stock)
2 tablespoon butter
1/4 cup chopped parsley

Directions
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil and butter over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the sliced beef in the seasoned flour, shaking off the excess. Slip the slices into the pan and fry for 3-5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the beef to a large platter in a single layer to keep warm.

Lower the heat to medium and add the mushrooms and sauté until they are nicely browned, about 5 minutes. Add the Marsala to the pan and boil down for a minute to cook out the alcohol. Add the stock and simmer for a few minutes to reduce the sauce slightly. Stir in the butter and return the beef to the pan; simmer gently for 1 minute to heat the meat through. Season with salt and pepper and garnish with chopped parsley before serving.

Serve over pasta or rice

Recipe submitted by Anna, pieced together from various Chicken Marsala recipes, adapted for beef

Rhubarb Koresh

Ingredients:

1 – 1 1/2 pounds (more or less) chopped rhubarb

1 1/2 pounds of meat (lamb or beef) for stew: kabobs, stew, cut sirloin; or short ribs or lamb neck bones, braised until meat falls from bones, then cut into bite-size chunks. Leftover lamb or beef roast works well also.

1 large onion, chopped (substitute a shallot if shopping at the co-op)

A couple pinches saffron if you have some

1/2 teaspoon turmeric

Salt and pepper to taste

1 bunch of parsley, chopped without tough stems (about 2 cups, packed)

1 bunch of mint leaves, chopped (about 1 cup, packed)

2 tablespoons sugar or to taste (or a bit of baking soda will cut the acid, with less sugar); or, if you like tart, add lemon juice

Oil or butter

Water

 

Preparation:

1. Heat 2-3 tablespoons of oil in a heavy stew pot and saute chopped onions till translucent. Stir in turmeric, add the meat chunks and brown. Add salt and pepper and saffron if you have some. Add water or stock to cover. Cook for an hour on medium to low heat with the lid on.

Alternatively, If using bony pieces, brown bones in oil, add salt and water or broth, and simmer two hours or until meat falls from bones; cut meat into chunks and return to the pot with the broth. Fry the onion and add turmeric and saffron as above. (If using leftover meat, fry the onions, stir turmeric and saffron into the pot, then add meat; cover with stock and bring up the heat. No further cooking of the meat required.)

2. Meanwhile saute chopped parsley and mint together in 2 tablespoons of oil or butter on medium heat. Add parsley and mint mixture to meat sauce half way through the cooking (or at the beginning if using braised or leftover meat). Add water if needed.

3. Gently saute chopped rhubarb in 2 tablespoons of oil or butter for 2-3 minutes on medium heat. Add the rhubarb to the pot, lower the heat to a gentle simmer and cook 15 minutes more.

4. Taste and add 2 tablespoons of sugar or to taste, or a bit of soda and less sugar if you prefer. Add lemon if you like. Stir and cook 5 minute longer.

Recipe adapted by Eleanor Hartmann

Ping Sha, Beef or Lamb with Mushrooms and Cellophane Noodles (Karen Vedder)

1 pound *shitake or white mushrooms cut into ½ inch strips

or 2cups dried shitake or porcini mushrooms

About 2.5 cups water

6-8 oz. Cellophane noodles (aka mung bean threads)

3 Tbsp. Peanut or canola oil

3 Tbsp. Minced ginger

2 scallions sliced lengthwise into ribbons then into 1.5 inch pieces

¾ – 1 pound lamb or beef cut into pices 1” x 2”

1 tsp. Salt

3 Tbsp. Soy sauce

1 cup broth or water

*1 bag of fresh spring greens (stir fry with ginger and scallions, increase cook time to 2-3 minutes)

 If using dried mushrooms soak covered in hot water for 15 minutes.  Drain keeping 1.5 cups water.  Slice into ¼ inch strips.  Set aside.

  1. Place noodles in wide bowl.  Pour hot water to cover and soak for 10 min. Drain and cut into long lengths.  12 inches or so.
  2. Heat skillet or wok.  Add 2 Tbsp. Oil and lower heat to medium-high.  Stir fry ginger and scallions for about a minute. Add meat and salt.  Sitr fry for about 2 minutes until meat changes color.  Remove to plate.
  3. Rinse wok with ½ cup water.  Save rinse water.  Add reserved mushroom water or another 1.5 cups water to reserved rinse water.
  4. Dry wok.  Return to medium high heat.  Add 1 Tbsp. Oil and stiry fry mushrooms for several minutes.  Press against side of pan until they start to soften and give off liquid.
  5. Add reserved water, cellophane noodles, and soy sauce and cooke for another minute.  Press noodles against hot pan.
  6. Add 1 cup broth and bring to a boil.  Boil hard for 1 minute then lower heat to medium and add reserved meat and flavorings.  Stiry to incorporate.  Adjust salt if necessary.
  7. Serve over rice.  Serves 4.

Recipe from Beyond the Wall – Recipes and travels in the other china by Jeffrey Alford and Naoimi Duguid   (The library has this wonderful cookbook)

 *suggested co-op substitutions or additions

How to Cook Pasture Raised Meats

How to Cook Pasture Raised Meats
by Chef Andrew Cohen

When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently.
Grilling
For grilling steaks, keep the degree of doneness to medium at the most, although I recommend medium-rare. Use a lower heat and check it sooner than you think you should until you get used to cooking pastured meats.
Dry Aged Meat
With dry aged meat, not only is it lean, it also has a lower moisture content, so low heat is a must that the meat does not dry out. If you are grilling, use a lower direct flame to mark the steaks and get a bit of char on the outside, then move the meat off the fire to the side of the grill and finish with indirect heat.
If cooking on the stove-top, sear the meat in the pan, and then once you have turned the meat and seared both sides, move the meat to the oven to finish at a temperature around 325°F.
Braising
For braises, cook the meat gently. Sear the meat for flavor, then add the liquid. Bring to a boil, skimming off impurities that form on the surface. Lower the heat to a bare simmer, or better yet, place in the oven and finish cooking there at a low heat, about 300°F. For roasting these meats, use a gentler heat, and marinating can be a good idea.
While learning how to cook pastured meat, keep the seasoning fairly simple until you are more familiar with the characteristics of this meat as it cooks, and to also to get a better grasp of the meat flavor. Grass fed meat has little more chew to it, and the flavor, which can be hard to describe, really is “beefier”. The lamb I have had has a fine lamb flavor without the tallow-like funk you find in older, fattier lamb.
Goat tends to have a higher bone to meat ratio it seems, so be prepared. That said, the flavor is wonderful – sort of like lamb, without the gamey quality you can get as a result of the fat, and with a deeper flavor. Be sure not to overcook the goat or it will be quite tough. Remember – you can always throw it back on the heat, but once it is overcooked, nothing will help! Keep in mind that only certain goats give this mellow flavored meat, so be careful where you shop if you are not getting your goat at the farmers markets. Old Creek Ranch carries excellent goat rib chops.

Grass-Fed Meats Superior to Commercially Produced Meat in Every Way
When looking at statistics, it is apparent that meat from grass-fed animals is nutritionally superior to meat from grain-fed animals. In some instances, the differences are astounding:
• Grass-fed beef is lower in fat and calories, overall. Switching to grass-fed beef can help lose weight.
• A six-ounce serving of pastured beef has 100 less calories than grain fed beef.
• Contains significantly higher levels of vitamin E, beta-carotene, omega 3 fatty acids. Omega-3s are the “good fats” that are essential to good health that the body can not manufacture. Omega-3s are necessary for good cardio health, heart rhythm, and blood pressure, fight depression, Alzheimer’s disease, and cancer. They also aid in recovery from surgery.
• CLAs (conjugated linoleic acids), a family of nutrients that have been shown to be anti-carcinogenic and anti-oxidant. CLAs also are supposed to decrease risk for heart attack and decrease inflammation as well, and there are studies that suggest CLAs have other salubrious effects on health, too.
• On the whole, grass fed ruminants (such as beef and sheep) have 300 to 500% more CLAs than grain fed animals. By the way, synthetic CLA supplements don’t have the same efficacy that those consumed naturally do.
• Did you know cattle use 70% of the antibiotics used in the USA? Antibiotics are necessary for cattle in feedlots to protect them from diseases they get resulting from eating grains, poor manure management, and from being stressed out from living in feedlots. Antibiotics are rarely, if ever, used with grass-fed animals.
• The benefits of pastured animals in the diet also apply to eggs and milk products. Cheeses and eggs from these animals contain many of the benefits mentioned above, and are lower in cholesterol and saturated fats.

Grass Fed Beef Cooking Tips

1. Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
2. Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
3. We recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn’t mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won’t have as much time to cook off. For safe handling, always marinate in the refrigerator.
4. If you do not have time to marinate, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don’t go overboard and flatten your beef unless your recipe calls for it. If you don’t have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.
5. Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
6. Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
7. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
8. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
9. Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
10. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
11. Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
12. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
13. Always pre-heat your oven, pan or grill before cooking grass fed beef.
14. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don’t forget grass fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
15. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
16. When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. We add zero fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers . . . 30% less cooking time is required.
DON’T!

· Don’t overcook
· Don’t microwave. This process can change the texture and flavor of beef, and reduce tenderness.
· Don’t cook frozen or partially frozen beef – it causes the meat to be dry and tough.
· Don’t defrost roasts or steaks in a microwave oven – it causes tough spots. Thaw in your refrigerator for 12-24hrs.
· Don’t cook steaks to medium well or well done. If you usually like your meat well done, try a steak done to medium. Grass fed steaks have a different texture and taste at medium. If you are a die-hard well done fan, add a little marinade, and cook as slowly as possible.
Referenced to:
“Tips on Cooking Grass-fed Beef”  – www.americangrassfedbeef.com
“Cooking with Caryl” – www.alderspring.com
http://www.csuchico.edu/agr/grsfdbef/recipes/cooking-tips.html

Crockpot No Bother Roast

Misty Ridge Farm’s recipe, from Jo Robinson’s “Pasture Perfect,” page 74

“There is nothing as simple and delicious to prepare as a roast–with a crockpot.”

I put a nice Sundstrom chuck roast with a bone in it in the freezer today!

Place frozen beef roast in crockpot. Add two cups of water. Simmer about four hours on high heat, then switch to low heat.

About 90 minutes before serving, add potatoes, carrots, celery, onions, or other vegetables to your liking. Season with your favorite herbs. Turn up the heat to high. Add water only if needed.

Serve the most tender and delicious beef you will ever taste.

You should be able to simmer unattended all day on low heat if the meat is prethawed, but test this out with your particular crockpot.

Rick & Judy Williams
Viroqua, Wisconsin