Category Archives: RECIPES

Roast Pork – Brined with Honey and Ginger

Honey & Ginger Brined Pastured Pork Roast
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From The Grassfed Gourmet Cookbook by Shannon Hayes (our go to book) page 154. Reprinted with permission. When using a Snug Valley Farm frozen pastured pork roast there is no need to thaw the meat, but you'll want to start the brining process at least four days before cooking and can brine it for up to 7 days. We find the ideal is 4-5 days.
Cut of Meat: Fresh Ham, Pork Loin or Shoulder Roast
  • 1 fresh ham, loin, or shoulder 4 – 6 lbs
  • 8 cups water
  • ½ cup coarse salt
  • ½ cup honey
  • 3 slices fresh ginger, each about the size of a quarter
  • 2 large cloves garlic
  • Zest of 1 or 2 oranges, cut into wide strips (use one orange for a smaller roast and 2 for a larger one)
  • 1 Tablespoon coriander
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon mustard seed
  • 1 bay leaf
  • 2 stalks lemon grass (optional)
  2. In a covered pot large enough to submerge the roast later, heat the water to a boil. Remove from heat, and stir in the salt and honey until dissolved. Add the remaining ingredients, except the pork. Cool the mixture to room temperature.
  3. Add the roast (fresh, defrosted, or frozen), and weigh it down so that it is totally submerged in the brine. A plate with a weight (such as a plastic container filled with water) works well. Cover and refrigerate. For a mild flavor, leave the roast in the brine for 24 hours. For a more intense flavor, allow it to brine for 2 – 7 days, turning it several times.
  4. NOTE FROM SVF: You can put our roast in the brine without thawing. Just give it an extra day. At Snug Valley Farm we like it in the brine for 4 – 5 days!
  6. Preheat the oven to 400 F.
  7. Remove the meat from the brine, and wipe it dry. Place in a shallow uncovered pan.
  8. Roast for 15 minutes, then lower the temperature to 300 F. Roast until the internal temperature of the meat is 145 F to 155 F. Approximately 2 ½ to 3 hours or 25 min/ lb. in a shallow pan. With a bigger sized roast, figure approximately 2 hours longer, but keep checking the internal temperature.
  9. Remove the roast from the oven, and tent it loosely with foil. Allow the roast to rest for 10 minutes before serving. The internal temperature should rise another 5 – 10 degrees.
  10. The meat will be so tender, juicy, and flavorful that you won’t need gravy. However, if you’d like to make a gravy from the pan scrapings, you will have a terrific sauce. If you have a bone-in roast, use the bone for soup. It too will have absorbed the brine flavor and will make great stock!

Steaks or Pork Chops – Skillet Seared


Steaks or Pork Chops - Skillet Seared
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This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don't want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method.
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Serves: 2-4
  • 2-4 strip steaks, at room temperature
  • Fresh ground pepper to taste
  • A large "pinch" of Kosher salt
  • NOTE: you may use your favorite spice rub instead of ground pepper.
  1. Bring the steaks to room temperature, dry them with a paper towel and grind fresh pepper on each side.
  2. Place a 10-to-12-inch well-seasoned cast iron skillet in the oven and set the oven to 500 degrees F.
  3. When the oven reaches temperature, remove the skillet and place it on your cooktop over high heat. Evenly skatter a generous pinch of salt onto the bottom of the skillet - but be careful, too much salt may make the steaks taste too salty.
  4. Immediately place the steaks in the hot, salted, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds. Continue to cook on the stovetop until the steaks reach the desired temperature on a meat thermometer - you may need to reduce the burner temperature a bit. ALTERNATIVELY, after browning the steaks, put the pan straight into the 500 degree oven for 2 minutes. Turn the steak and cook for another 2 minutes. (Four minutes is for medium-rare steak, adjust the time for rare or medium.)
  5. Remove the steak from the skillet, cover loosely and rest for 2 minutes then serve immediately.
Snug Valley Farm Pastured Heritage PorkQuick searing steak keeps the juices inside the meat. Always turn with tongs or a spatula and test with a needle-end meat thermometer so the juices don't escape.

If the meat sticks to the pan when you try to turn it, give it another few seconds to cook.

This method also works for Boneless Pastured Pork Chops. If cooking chops, follow the directions above and keep in mind that pastured pork can be cooked rare to medium rare. No need to cook it well done.

Ribs – Beef Short Ribs with Garlic and Tomato

Short Ribs with Garlic and Tomato
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.
Recipe for: GRASS-FED BEEF
Cut of Meat: Short Ribs
Serves: 6-8
  • 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!
    [b]Slow Cooker Version:[/b][br]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?????????
    Recipe for: BEEF
    Cut of Meat: Beef Liver
    • 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)
    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.
    Recipe for: GRASS-FED BEEF
    Cut of Meat: Frozen Butcher Stewing Beef
    • 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
    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.
    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.