Category Archives: RECIPES

Brisket with Horseradish


Brisket with Horseradish
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Snug Valley Farm Brisket prepared with horseradish sauceThis baked brisket is extremely tender and has a nice flavor. Mike serves it with cheesy mashed potatoes, horseradish gravy and the baked vegetables. Recipes for each are given separately below.
Cut of Meat: Beef Brisket
Serves: 8
  • You'll need a large, heavy skillet such as a cast iron frying pan and a dutch oven or heavy casserole with lid. Pot must be OK for stove top and oven cooking.

  • 4-5 pound brisket (Mike uses the second cut or blunt end because it has more fat and gives it a nice flavor)
  • 1 teasp salt
  • Freshly ground black pepper
  • 1 Tablespoon Tabasco
  • 4 cloves garlic, thinly sliced
  • 2 cloves garlic, minced
  • 2 medium onions, slivered
  • 4 carrot, cut crosswise 1 inch thick
  • 2 celery ribs, cut in 1 inch pieces
  • 5 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
  • 3 ½ Tablespoons olive oil (divided)
  • ¼ cup prepared white horseradish, drained
  • 2 cups dry red wine (divided)
  • 2 bay leaves
  • 3 cups beef stock or low sodium broth

  • 10 medium Yukon Gold potatoes, peeled and cut into pieces
  • ¼ cup heavy cream
  • ½ stick butter
  • Tub of extra sharp spreadable cheddar (Mike uses Cabot)

  • GRAVY:
  • 3-4 Tablespoons flour
  • ¼ cup prepared horseradish, drained
  1. Preheat oven to 400 degrees.
  2. Wash and dry brisket. Using a sharp knife make about 10 slits in the brisket on the fat side and stuff each with 2-3 slices of the garlic. Season the meat with the salt, grated pepper and the Tabasco. Cut the brisket into 2-3 large pieces, just small enough to fit your skillet.
  3. Heat 1 ½ Tablespoons of the olive oil in a large skillet over high heat. Sear the meat evenly, one piece at a time, for 2-3 minutes on each side.
  4. Transfer the meat, fat side up, to a large lidded dutchoven or heavy covered casserole. The meat can overlap.
  5. Pour off all but 2 Tablespoons of the fat from the skillet. Add ½ cup of red wine to deglaze the pan. Bring the wine to a boil over high heat and cook for about 1-2 minutes, scraping the brown bits from the bottom of the pan. Pour the wine mixture over the brisket in the dutch oven.
  6. Bake the brisket, uncovered, for about 45 minutes, until it is nicely browned. While the brisket is baking - mix the horseradish, minced garlic and remaining 1 Tablespoon of olive oil together in a small bowl and set aside.
  7. Once browned, remove the pot from the oven and remove the brisket from the pot and set aside. Place the pot on a burner and add the remaining ½ cup of red wine and bring to a boil, stirring to deglaze the pot. Add the onion, carrots, parsnips and celery to the pot and cook while stirring for about 4 minutes. (note: if you do not wish to serve the vegetable side dish, add the onions and substitute one chopped carrot and one chopped celery for flavor for the full list of vegetables). Push the onions and vegetables to the side of the dutchoven and add the 2 bay leaves.
  8. Reduce the oven temperature to 375. Rub the garlic and horseradish mixture onto the fatty side of the brisket pieces and place the pieces in the dutchoven. Pour the beef stock around the brisket and bring to a simmer. Cover and place in the preheated oven. Turn the meat after it cooks for 1 hour and reduce the heat to 350. Continue cooking, covered, until very tender - about 2 - 2 ½ hours. Turn the meat occasionally.
  9. (Note, if you are making this ahead, you can place the pot in the refrigerator at this point and let it set overnight. The fat will congeal so you can easily skim it off (reserving 3-4 Tablespoons) before reheating the next day and proceeding as below.)
  10. Transfer the meat to a carving board and let rest, covered with foil, for 30 minutes.
  12. Discard the bay leaves. If you are serving with the vegetable side dish, remove the vegetables with a slotted spoon and place on a platter and cover with foil to keep warm.
  13. Slice the brisket across the grain and transfer to the platter with the vegetables. Defat the broth and pour over the top, or use the broth to make the horseradish gravy, below.
  14. GRAVY:
  15. Place 3-4 Tablespoons of the reserved fat into the skillet and heat, stir in 3-4 Tablespoons of flour to make a roux. Whisk in the ¼ cup of horseradish, season with salt and pepper and whisk in the remaining defatted broth. If too thick, add a bit of water. Spoon some of the gravy over the brisket and place the remaining in a gravy boat to pass at the table.
  17. Boil the potatoes until tender, drain. Return to pan and add cream, butter and cheese. Mash with potato masher and stir or mix until well blended. Serve hot.

Chopped Pork Liver Spread

Chopped Pork Liver Spread
Prep time
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Total time
This recipe comes from our webmaster, Cheryl Michaels. Cheryl says "I love liver cooked the traditional way, floured and sautéed in bacon fat with onions. I only eat liver that has been raised without antibiotics, so having pastured pork from Snug Valley Farm is a real treat. Because half a package is enough for dinner, I tried using the rest to make a spread similar to the traditional chopped liver that is made with chicken livers. I found the spread needed to be spiced-up a bit so I add hot sauce and dill gherkins. Enjoy!"
Cut of Meat: Pork Liver
Serves: 6
  • ½ lb pork liver
  • 4 Tablespoons salted butter
  • 4 Tablespoons olive oil (more if needed)
  • 1 large onion, slivered
  • 2 hard boiled eggs, cut in half
  • 1 tsp sriracha sauce
  • 5 dill gherkins (baby dill pickles) coarsely chopped
  • salt and freshly coarse-ground black pepper
  1. Wash and dry the livers, place on a broiler pan and broil until just cooked through. Cool and chop into large chunks.
  2. Melt the butter in a sauté pan and add the oil and slivered onion. Cook on low until the onion is very soft and yellow. Add the liver pieces and stir to coat them with the oil.
  3. Place the liver mixture, eggs, and sriracha in a food processor and pulse until well chopped. Add pickles and a generous amount of salt and pepper. Pulse to mix. Liver should be a consistency that can be spread.
  4. Taste mixture and adjust seasonings. If it is too dry add a little olive oil and pulse to mix.
  5. Refrigerate until about 10 minutes before serving. Serve on toasted rounds of french or rye bread or on rye crackers.
For a mild spread soak the liver in milk before broiling, omit the hot sauce and pickles and add nutmeg.

Have fun experimenting with this recipe. You might substitute kim chee for the pickles (adjust the salt and sriracha sauce).

Or you might try adding fresh cilantro. We'd love to know your results, comments welcomed below.

Steak – Marinated with Garlic and Brown Sugar

Steak - Marinated with Garlic and Brown Sugar
This steak marinade for grilling and best process was first published in COOK's Illustrated in 2007. The article titled "Steak marinades That Work" was written by David Pazmino. Used with permission?????? Nancy - what kind of steak do you recommend? And how much does the marinade cover?
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
  • Grass-fed ???? Steak
  • ⅓ cup Soy Sauce
  • ½ cup Vegetable oil
  • 2 Tablespoons Dark brown sugar
  • ¼ cup Worcestershire sauce
  • 4 Medium Garlic cloves, minced or pressed to make about 4 teaspoons
  • 2 Tablespoons Minced chives or chopped onions
  • 1 ⅓ teaspoons Black pepper
  1. Combine soy sauce, oil, sugar, Worcestershire, garlic, chives and pepper in a medium bowl.
  2. Place marinade and steaks in a gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate one hour, flipping bag after 30 minutes to ensure steaks marinate evenly. DO NOT OVER MARINADE.
  3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade.
  4. Grill steaks as desired.
  5. Transfer steak to shallow pan. Tent loosely with foil and let rest 10 minutes, turning meat half way through.
  6. Slice steak or serve whole.

Beef Stroganoff – Localvore Style

Beef Stroganoff - Localvore Style
This beef stroganoff recipe was shared by Robin McDermott from Waitsfield, Vermont. She uses local mushrooms, onions and sour cream and (of course) Snug Valley Farm's Steak. Stroganoff is traditionally served over egg noodles.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs Grass-fed Top Round Steak, sliced into thick strips
  • 1 Medium onion, diced
  • 4 Tablespoons butter, divided use
  • 1 lb Fresh mushrooms (any type, each type will offer a distinctive flavor)
  • ½ cup Flour
  • 1 Tablespoon Tomato paste (or ½ cup tomato puree)
  • 1 cup Chicken or beef broth
  • 1 cup Water
  • ½ cup Sour cream (or yogurt)
  • Salt, Pepper
  1. Saute the onion in 2 Tablespoons butter until transparent, but not browned. Remove from the pan and set aside.
  2. Add the mushrooms to the pan and sauté until browned and water is released. Remove from the pan and set aside.
  3. Put the flour in a pie plate with 1 teaspoon of salt ½ teaspoon pepper and mix thoroughly.
  4. Melt the remaining 2 Tablespoons of butter in the same pan. Lightly toss the beef strips into the flour and quickly brown in the pan, one layer at a time.
  5. Put the meat, onions and mushrooms back into the pan and add the tomato paste and the broth along with 1 cup water.
  6. Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
  7. Add the sour cream to the pot and heat for 10 minutes (do not let it come to a boil or it will curdle).
  8. Adjust salt and pepper to taste and serve over cooked noodles.

Round Steak with Grilled Vegetables

Round Steak with Grilled Vegetables
Helm makes this grass fed round steak on the BBQ, but it can be cooked in the kitchen by roasting the vegetables and broiling the steak. Nancy: does this use fresh or dried thyme? Do you recommend a particular dry rub? Do you make your own? Also - the olive oil is used twice. How much do you use for each preparation? If you are roasting the vegetables in the oven, what temperature do you use and how long? Should we suggest an amount of each vegetable for however many servings 1.5 lbs of steak makes?
Recipe for: GRASS-FED BEEF
Cut of Meat: Round Steak
  • 1 ½ lbs Grass-fed Round Steak
  • ¼ cup Olive oil
  • Dry rub of your choice
  • 2 Garlic cloves, pressed
  • Thyme
  • Onions
  • Small potatoes
  • Small beets
  • Cherry tomatoes
  • Summer squash
  • Mushrooms
  2. Mix the olive oil and enough dry rub to make a paste.
  3. Rub paste on both sides of the steak, and let sit for 1 hour.
  4. Cook to desired doneness over hot coals (or broil on high rack).
  5. Let sit for 10 minutes, then slice against the grain.
  7. Toss all the vegetables together with ???? of the olive oil, garlic and thyme, coating evenly.
  8. Grill (or roast) the vegetables.
  9. Serve with the steak.