BEEF RECIPES:
LAMB RECIPES:
PORK RECIPES:
MISCELLANEOUS RECIPES:
3-4lbs boneless chuck (or similar) roast, fully thawed
2 tsp. of Hungarian Paprika
salt & pepper
2 TB. Olive Oil
1/2 cup beef broth
1/2 cup red wine like cabernet or pinot noir (or for a slightly different but delicious variation, use grape juice!)
3 Tb. balsamic vinegar
1 TB. honey or brown sugar
1 8oz. can of tomato sauce (or you can use a small can of tomato puree or chopped tomatoes)
1 large onion, quartered
1-2 large carrots, sliced in small chunks
3 cloves garlic, thinly sliced.
Heat your olive oil in a skillet over med-high heat. Generously rub the roast with salt & pepper and rub in paprika. Sear on both sides for about 5 minutes.
Meanwhile, combine broth, wine, tomato sauce or tomatoes, vinegar and honey and set aside. Put quartered onions, carrots and garlic in slow cooker. Place meat on veggies and scrape all those flavorful bits from the pan in as well.
Pour tomato-wine mixture over meat. Cook on High for 1 hour and then on Low for 6-8 hours more.
For a super tasty soup (which goes great with some crusty bread rolls), simply cut any leftover meat into small cubes and put into a soup pot. Add all of the leftover juices from your slow cooker and add more broth if need be. Add any chopped, mixed veggies - (you can even use frozen!) bring to a boil and simmer until veggies are tender. And that is it! The best soup I have ever had......let alone cooked!!
Kassandra,
All I have to say is WOW!
Your beef is amazing........we'll be ordering again soon.
Lee T,
Brewster MA
per burger:
1/4# ground beef patties, (the cut of the season!)
Everyone knows how to cook a hamburger - right?
Well... the difference between a hard, charred lump of protein and a rich, juicy, flavor-filled bite of heaven can be quite a spread.
Start with fully thawed meat!
If you are thawing the meat on the grill, you will end up with red insides and charred outsides!
(I should know as I have done it enough ....)
Place your patty over the direct heat from your grill (high or medium-high) for just about 30 seconds to sear the outside - much like you would a steak.
Then reduce your heat or move your burgers to indirect heat for another 2-4 minutes per side.
Resist the urge to press or flatten your patty!
Much of the precious "juiciness" is lost that way.
Take your burger off the grill 30 seconds before it is totally done and let it rest.
By doing so, your burger is absorbing the juices and finishing the cooking with its own heat.
Enjoy with fresh lettuce, tomatoes, cheese and anything else you can pile on!
Great Beef Brisket(a slow-cooker recipe)
1/2 cup brown sugar, packed
1 TB Cajun seasoning
2 Tsp. lemon pepper
1 TB Worcestershire sauce
3-4 lbs trimmed beef brisket
1 sliced onion (optional)
Combine sugar, seasoning, lemon pepper and worcestershire and spread on brisket. Place brisket
in oblong slow cooker.
Cover and cook on low for 6 to 8 hours.
This recipe delivers a juicy, slightly spicy roast that is wonderful with potatoes, carrots and big warm buns!
Recipe (and the great dinner he prepared for us ) thanks to my father-in-law Arthur Barton!
1 pound Sandwich Steak, thawed
Worcestershire sauce
garlic powder
salt
pepper
Very simple, very fast and really good.......
Heat frying pan, add a little butter.
Place seasoned steak flat on pan and fry for less than a minute on each side.
Place on bagel or bun, top with fresh, ripe tomatoes, lettuce, cheese... Enjoy!
Kassandra's Beef (or Lamb) Enchiladas
serves 4-6
1 lb. of ground beef or lamb
1 cup cottage cheese
2 Tb. minced fresh parsley (yes, you can cheat and used dried!)
1 tsp. minced garlic or 1/2 t garlic powder
1/2 tsp. salt
1/4 tsp. pepper
8 flour tortillas
Sauce:
1 med. onion, chopped finely
1 Tb. cooking oil
1 can small can tomato sauce
2 tsp. chili powder
Optional sauce ingredients:
1/2 med. green pepper, chopped
1 can chopped green chilies
Preheat oven to 350 degrees.
Make Sauce:
Saute onion, green pepper (if using) in oil until soft. Add chili powder and cook 1 min longer. Add remaining ingredients and set aside.
Brown meat in pan.
Combine cottage cheese, parsley, garlic (powder), salt & pepper and stir into meat.
Place about 1/3 cup filling on each tortilla and roll up.
Place tortilla, seam side down in an ungreased 13x9 baking dish.
Pour sauce over all of the tortillas. Cover and bake at 350F for 30 minutes.
Sprinkle with cheese and heat for another 5 minutes.
A fast and easy weekday meal!
Glazed Meat Loaf
(by Elisabeth from MA, one of our customers)
Elisabeth says: This makes a lot, definitely enough for up to 8 people - but I think one of the best parts of meatloaf is the sandwiches the day after!
You could also shape the mixture into 2 loaves and freeze one (uncooked) for a busy day.
Meatloaf:
1lb each ground pork, beef and lamb (or any combination)
1 large onion, chopped and sauteed in a bit of oil
2 t salt,
1 t pepper
3 eggs
1/2 c half and half
1 c milk
2c stale bread, broken up and soaked in hot water till it soft, then squeezed moderately dry
2 T soy sauce
Glaze:
1/2 c ketchup
1/2 c brown sugar
1 T good barbecue sauce.
Preheat oven to 375 degrees.
Mix everything together well, shape into one large or two smaller free-form loaves, put in the oven at 375 for half an hour.
Stir together glaze ingredients.
Spread on meat loaf, return to oven and bake for another half hour - 40 minutes; it's pretty forgiving about the time.
Go withs: mashed potatoes, broccoli, gravy, salad.
My husband thought it was world class!
Ropa Vieja
(by our customer Jessica C. She says: "The name of this recipe means "Old Clothes" in Spanish; due to the way the meat looks after cooking. It’s delicious and makes the most of any cut of beef.
Ingredients:
3-4 lb beef roast such as chuck
Favorite steak or meat dry seasoning mix
1/3 cup olive oil
1 cup water or broth
2 onions
5 cloves minced garlic (more, or less depending on your taste)
2-3 poblano or cubanelle peppers, chopped (heads up: chop with gloves on. These peppers can vary in heat and the hot ones can leave an oil on your hands that burns for hours. Once cooked though, they’re not hot.)
1 cup tomato sauce
Salt and pepper to taste
1 bay leaf
½ cup of dry red wine
Salt and pepper, or rub favorite seasoning mix, all over meat and then brown it in olive oil.
Place the meat in a crockpot on low or a covered pot on the stove and add the water/broth. Simmer for several hours (when using the crockpot, overnight or for a workday is good.)
Remove the meat, let it cool and shred it. Return it to the pot, retaining the cooking liquid.
In a separate pan, sauté the onions, garlic and peppers in olive oil until soft; add to pot. Add all the remaining ingredients, bring to simmer and cook for about a half hour.
Serve over noodles or rice.