Category Archives: GRASS-FED BEEF RECIPES

The Snug Valley Farm Recipe Cookbook using grass-fed Holstein beef and pastured heritage pork.

Ribs – Beef Short Ribs with Garlic and Tomato

Short Ribs with Garlic and Tomato
 
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This short ribs recipe is from our favorite cookbook “The Grassfed Gourmet Cookbook” by Shannon Hayes, reprinted with permission. Delightful, especially with its sauce served over mashed potatoes with sour cream! This recipe also be cooked in a slow cooker.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Short Ribs
Serves: 6-8
Ingredients
  • 6 – 7 lbs Short Ribs (SVF ribs are 3 – 4 lbs PER package)
  • 2 Tb sea salt
  • 1 Tb freshly ground pepper
  • 3 Tb olive oil
  • 2 medium carrots, scraped, finely chopped plus 3 carrots scraped and sliced in to narrow strips for later use.
  • 2 medium onions, finely chopped
  • 16 cloves garlic, peeled and left whole
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 2 tsp savory
  • 1 tsp fennel
  • 1 tsp dried lavender heads (optional)
  • 3 TB all purpose flour (or use corn starch or arrow root)
  • 3 cups cabernet sauvignon
  • 3 cups beef broth
  • 1 28-oz.can crushed tomatoes
  • 2 bay leaves
  • ¾ cup oil-cured black olives
Instructions
  1. Combine salt and pepper in a shallow bowl. Spread mixture lightly on each of the short ribs; set aside (depending on your taste, you might want more salt and pepper).
  2. Heat the olive oil in an 8-quart ovenproof pot that can be covered later, add the seasoned ribs in batches, and brown. Set aside.
  3. Add the finely chopped carrots and onions to the drippings, and cook until tender. Toss in the cloves of garlic, the herbs, and flour. Stir well to incorporate the flour. Add the wine and beef broth. Bring to a boil over med-high heat, scraping up any browned bits from the bottom of the pan.
  4. Add the tomatoes and bay leaves, and return to a boil for 1 minute. Add the ribs and any lingering juices, cover the pot, and bake in the oven for 3 – 4 hours, or until the meat is fork tender.
  5. Remove the pot from the oven. Remove the ribs from the sauce and set aside. Add the carrot sticks and black olives to the sauce; simmer on top of stove, uncovered, for an additoinal15 minutes, or until the carrots are tender. Return the ribs to sauce and serve.
  6. SERVE & ENJOY!
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Slow Cooker Version:
As described above, coat the short ribs with salt and pepper, brown in olive oil. Place the ribs and all ingredients (except carrot sticks) in a large slow cooker on med-low, and cook for 6 – 8 hours, until meat is fork tender. Remove the ribs and keep warm. Add carrot sticks and olives to the pan juices and cook on high, uncovered, for 20 minutes, until the carrots are tender and the sauce has thickened slightly.

 

Liver – German Style Soured

German Style Soured Liver
 
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This is an original Snug Valley Farm recipe and ??????? Uses cow’s liver but also yummy made with pig’s liver?????????
Author:
Recipe for: BEEF
Cut of Meat: Beef Liver
Ingredients
  • One – 1 ½ lbs liver cut into small pieces ( approx 1” by ½”)
  • Shortening or butter
  • Water
  • ½ Cup red wine vinegar
  • 1 Cup red wine
  • Bay leaf
  • Salt & pepper
  • Fresh parsley (good handful, chopped)
  • Basil, fresh or dried (approx ¾ teaspoons)
  • One whole clove
  • One teaspoon dried Rosemary
  • One teaspoon dried Sage
  • 1 to 1 ½ cups Durkee’s Brown Gravy Mix  (or your own base sauce & thickening method, such as with Corn Starch or flour)
Instructions
  1. Heat veggie oil (shortening or butter) in Dutch oven
  2. and brown the liver pieces, very quickly. Remove and set aside.
  3. Add ½ to 1 cup of water, scraping the drippings while heating. Then add ½ cup red wine vinegar and the cup of red wine. Heat and stir, while adding the spices (you may add s & p to taste later).
  4. Return meat to the sauce and heat gently, simmering for approximately 30 min maximum. You do not want to overcook the liver: it should be soft & juicy, so keep checking!
  5. Meanwhile, prepare the brown gravy mix (or some brown gravy that you have saved from another meal or a brown base sauce that just needs to be thickened and then added to the pot. Heat thoroughly under low heat.
  6. Salt and Pepper to taste.
  7. Serve over mashed potatoes. (make plenty, because whether they like or not the liver itself, they will love the gravy over the potatoes!)

 

Boeuf Bourguignon (Grass-fed Beef Stewed in Red Wine)

Boeuf Bourguignon (Beef Stewed in Red Wine)
 
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Also good with our Grass-fed Sirloin Tip or Round Steak. The better the meat, the better the stew. Using Mastering the Art of French Cooking, by Julia Child, Helm learned to make this dish and is now known for serving Helm’s Beef Stew on special occasions during the long Vermont winter months. Here’s how he makes it.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Frozen Butcher Stewing Beef
Ingredients
  • 6 oz chunk of bacon
  • 1 Tablespoon Olive Oil
  • 3 lbs beef cut into 2 inch cubes and dried in paper towels
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons flour
  • 3 cups of full-bodied red wine (Helm uses ??????)
  • 2-3 cups beef stock
  • 1 Tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 2 teaspoons thyme
  • 1 bay leaf, crumbled
  • 18-24 small white onions, peeled
  • 1 lb mushrooms, cleaned and quartered
  • Parsley sprigs
Instructions
  1. Remove rind from chunk of bacon, and cut bacon into sticks that are approx. ¼ inch thick and 1½ inches long. Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
  2. Preheat oven to 450 degrees.
  3. Using a deep, 9-10 inch casserole dish that can be used on the stove top and in the oven, saute the bacon in the oil over moderate heat for 2 – 3 minutes until lightly browned. With a slotted spoon, remove the bacon to a side dish.
  4. Reheat the casserole dish until the fat is almost smoking. Add the beef, a few pieces at a time, and sauté in the hot oil and bacon fat until nicely browned on all sides. Remove the beef and set aside with the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat. Remove casserole from burner.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss it again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3 – 4 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, brown the onions in the stock and sauté the mushrooms in butter. Set these vegetables aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 21/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly, If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables (onions and mushrooms). Recipe may be completed in advance to this point.
  11. FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 – 3 minutes, basting the meat and vegetables with the sauce several times. Serve it in the casserole, or arrange it on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  12. FOR LATER SERVING: When cold, cover and refrigerate. About 15 – 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
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Fortunately, you can prepare this dish completely ahead, even a day in advance, and it only gains in flavor when reheated.

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a special dinner or a buffet.

 

Tacos – Shredded Beef

Shredded Beef Slow Cooker Tacos
 
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These slow cooker shredded beef tacos are great made with Snug Valley Farm’s grass-fed beef.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank Steak or Skirt Steak
Serves: 4-5
Ingredients
  • 2 lbs flank or skirt steak
  • 2 green bell peppers & 1 yellow onion, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
FOR SPICE RUB:
  • 2 tsp chili powder
  • ¼ tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
FOR SERVING:
  • tortillas,
  • avocado (peeled and sliced or chopped)
  • cilantro
  • salsa
  • shredded lettuce
Instructions
  1. Mix together spices in a small bowl.
  2. Rub the spices all over your Snug Valley Farm steak – don’t be afraid to apply generously.
  3. Place steak at the bottom of a crock pot.
  4. Cover the steak with the chopped onions, bell peppers, and jalapeno pepper.
  5. Turn heat on LOW and cook for 8 hours.
  6. After 8 hours, remove meat from crock pot and shred with a fork, return to slow cooker to keep warm until serving time.
  7. BEFORE SERVING:
  8. Heat your tortillas in a clean dish towel.
  9. Spoon shredded beef mixture onto tortilla and top with salsa, avocado, cilantro and shredded lettuce.

 

Corned Beef Brisket (how to make from scratch)

Corned Beef
 
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You’ll want to brine the brisket for 10 days – 2 weeks before you cook it. Making corned beef brisket from scratch is delicious when you start with grass-fed beef.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Brisket
Serves: 8-10
Ingredients
  • One 4 lb. brisket of beef
  • ¼ cup large-grained kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 2 bay leaves, crumbled
  • 1 Tbs. brown sugar
  • ⅛ tsp. nutmeg
  • ⅛ tsp. paprika
  • 3 cloves garlic, minced
  • 1 Tbs. saltpeter (optional, can be found in pharmacies)
  • ½ cup warm water
Instructions
  1. Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
  2. Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
  3. Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
  4. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.