Grass Fed Beef Recipes
|Grass fed beef is has the fat content of skinless chicken. Even though it is low in unhealthy fat it is high in heart friendly essential fatty acids, Vitamin E and cancer fighting CLA (conjugated linoleic acid). This is the beef that knowledgeable nutrition oriented physicians are now recommending.|
Super Easy Crock Pot Beef Roast Recipe
Cook/Bake Time 8 hours in Crock Pot
Ingredients 3 lb Frozen Grass fed beef chuck or arm roast
3/4 liter Burgandy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water
Directions Having a healthy supper waiting when you come home from work is the ultimate treat. A roast cooking provides a real welcoming homey smell for your family.
If you are organized and pre-plan your meals . . . you could thaw your grass fed beef roast, Jaccard it and sear it on both sides with some butter or olive oil in the pan before throwing it in a crock pot.
However, if your schedule is hectic like ours . . . we just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day (about 8 hours or more). Either way . . . you will have beef so tender it will be falling apart.
Burgundy Beef Recipe
|2 lbs||Grass fed sirloin steak or round steak (trimmed and sliced)|
|1 1/2 C||burgundy wine|
|2 cloves||garlic (minced)|
|1 can (10 oz)||cream of mushroom soup|
|1 t||sea salt|
|1/2 t||freshly ground black pepper|
|2-3 T||Extra Virgin Olive Oil|
|Dust grass fed steak with flour. Brown meat, onions and garlic in olive oil. Remove from pan. Add wine and soup stirring to mix. Season with salt and pepper. Return meat to pan. Cook 2-3 hours at 275 degrees in oven.Serve over white, brown, or wild rice.For summer cook in a crock pot.Homemade Vanilla Gift Bottles
This is how I did things…please feel free to customize everything to your own needs/tastes.
Cut the ends off the vanilla beans and divide them evenly among 4-5 1-quart glass mason jars. Cover with vodka or rum and close tightly. Shake vigorously. Place in a cool, dark place and shake the bottles about once a week for at least 1-2 months (but you could do this forever if you wanted).
When ready to gift, carefully fill each glass bottle with vanilla extract and secure the lids tightly. If you’d like, you can include a vanilla bean (you’d likely have to trim it) in each bottle.
If you have beans left over, be sure to squeeze out the bean paste from the beans and save it in an airtight container. Use it in ice creams, sweet sauces, whipped cream, jams, jellies, etc. You can also allow the pods to dry out (after you squeeze out their insides) and then grind them up into a powder using a coffee or spice grinder and sprinkle it into anything that you’d like to add vanilla flavor to (or mix it with sugar to make your own vanilla sugar).
1 flank steak 2 oranges 1 bunch of cilantro
1 onion 1/4 cup olive oil 2 cloves crushed garlic
2 Tbsp cumin salt and peper to taste
Sprinkle the flank steak with cumin, salt and pepper. Place in a gallon size zip lock baggie. Cut oranges in half and squeeze juice into baggie over steak, save oranges. Pour olive oil into baggie over steak. Cut onion into rings and separate, place in baggie with steak. Rough cut cilantro ends into 1 inch pieces, place in baggie. Crush garlic cloves and place in baggie. Close baggie and give it a good rubbing so that juice oil and spices get distributed over meat. Lastly put orange halves into baggie and refrigerate for 1-4 hours. The longer the better. When you are ready to grill your steak get the grill hot about 400 degrees. Take steak out of baggie and place on hot grill. (I put the onions on the grill too, yum!) Grill for 10 minuets then flip over and grill for 7 minuets. Depending on the thicknesss of your steak and how you like it done. We like ours med well. When the steak is done to your likeness take off the grill and let sit for 5 minuets. Slice in thin strips against the grain. Serve with guacamole, salsa and flour tortillas.
Greek Leg of Lamb
1/2 cup Lemon Juice plus Juice of 2 Lemons (reserved) 1/2 cup Olive Oil
1/4 cup dried Oregano 8 cloves of Garlic
Salt and Pepper to taste 4 Carrots, whole & peeled
3 Celery stocks, washed 1 large Onion, quartered
Small Leg of Lamb 3-4 lb. 1 cup Beef broth
Mix the first 5 ingredients, except reserved lemon juice, in a large zip-lock baggie then add lamb. Marinate for 3-24 hours. Preheat oven to 450 degrees. Place lamb in roasting pan on rack add carrots, celery, onion and beef broth. Roast for 15 min. then without opening the oven turn temperature down to 350 degrees. Continue roasting, start checking internal temperature in around 30 min. Continue checking every 15 min until done. For rare the internal temp should be 140 for medium rare it should be 145. Remove from oven sprinkle with the reserved juice of lemon juice and allow to set for 10 min.