Corned BeefBy Snug Valley FarmYou'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.
Emerald Sauce for Steak & more!By Snug Valley FarmMakes about ½ cup, enough sauce for about 4; can be doubled, but see note below. Makes a wonderful topping for grilled steaks.
German Style Soured LiverBy Snug Valley FarmThis is an original Snug Valley Farm recipe. Uses cow's liver but also yummy made with pig's liver.
Honey & Ginger Brined Pastured Pork RoastBy Snug Valley FarmFrom 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.
London BroilBy Snug Valley FarmLondon broil is not a cut of beef, but instead a way to prepare it. London broil is usually made with a top round steak, but can also be done with flank steak, or sirloin steak. The secret to a great London broil recipe is a flavorful marinade and being sliced thinly against the grain.
Pork Chops Grilled with Honey Bourbon MarinadeBy Snug Valley FarmFor a delicious company meal or just your family, this easy to prepare (same day) marinated pork chop recipe with yummy ingredients will bring rave reviews. Serve with the summer’s bounty of squash and tomatoes or in winter with mashed potatoes and roasted root vegetables. And yes, Snug Valley grills all winter!
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