Recipes

Often, we like to share recipes that we've developed ourselves or that our valuable customers have shared with us. Sometimes the recipes are well-known, others are rather unique. We're always interested in tasty new ways to prepare "grass-fed & finished" beef, and also pastured-chicken --- so if you'd like to share your recipe ideas with us, please do!



Goulash, Balkan-style


Ingredients:
1 kg "grass-fed & finished" stewing beef
80ml olive oil (approximately)
200g onions (one average-to-large head)
2 cloves garlic
100g carrot (1 large)
60g celery root (about fist-sized, unpeeled)
60g parsley (roughly)
2 dried bay leaves
2 tbsp paprika (mild)
1.5 tbsp Vegeta (this is a Balkan spice mix)
1/4 tsp pepper (approximately)
2 tbsp chilli powder

First, turn range on to maximum. Place large saucepan (able to hold 5 liters) with oil in it over heat. Place 0.5-to-1 inch cubes of beef into the hot oil until the meat loses its redness. Then add all the vegetables. Stir constantly, keeping heat at maximum. Then, when the juices have evaporated, continue to stir-fry until the beef is brown and onions have carmelized. Then add 3 liters of water. Add all the spices and bay leaves, and let it all boil until you lose enough water to add another 1 liter of water. Add the 1 liter of water and let it boil until you are left with about 1 liter of sauce (tip: the meat should not have room in the water/sauce to float). The sauce should be about the same thickness as chili. Serve over mashed potatoes or cooked rice, or just eat it with bread.


Liver Pancakes, Ukrainian-style


Ingredients:
1 pound package of "grass-fed & finished" beef liver
3 whole carrots
1 medium sized onion
3-4 eggs (depending on carrots' juiciness)
1 cup of whole wheat flour

First, grind the liver. Then, grate the carrots and onion. Finally, mix all ingredients together and fry as you would regular pancakes.


Ukrainian Solyanka


Ingredients:
1/4 lb beef kidneys
Slightly less than 1/4 lb beef (any cut)
Slightly less than 1/4 smoked beef sausage
Slightly less than 1/4 lb chicken
Slightly less than 1/4 lb pork
(note: you can add more meat, including beef tongue, beef heart, etc., as you like. The more meat the better.)
Fresh onions, carrots, small-tomatoes, all cubed
Olives, cut-up, to taste

Place kidneys in water and bring to the boiling point. Pour out water, thoroughly wash the kidneys and cut into small pieces (up to 5 mm). Then, put them back into boiling water. Meanwhile, make sure you've cut the beef, sausage, chicken, and pork into small pieces. Then, after the kidneys have been boiling for 20 minutes, add the pieces of beef and pork, and then in another 40 minutes add the chicken and smoked sausage (and tongue, heart, etc if you have decided to use them). Feel free to add spices to taste.

Separately fry small cut onions and carrots, and then add tomatoes. Add them to the broth. Then, 8 minutes later, add cut olives. Turn off, and let sit for 30 minutes. Serve with sour cream and a bit of lemon.


Beef Pot Roast

Ingredients:

Beef Roast
Olive oil
Salt and Pepper
Oregano and rosemary
Bay leaves
Clove garlic
1 large yellow onion, sliced or chopped
3/4 red wine
Carrots, peeled, cut

This recipe is ideal for beef roast (grass fed & finished) that is mid-to-lower quality (from the round or the blade, for example) and therefore requires moist heat. However, even a high quality cut may be cooked this way, and some people simply prefer moist heat as the means of cooking their roast no matter what the cut.

First, using a pan of some kind, heat 1 tbsp of oil on medium to high. Rub the salt, pepper, and oregano into the roast, and then brown the surface of the roast in the pan, evenly on all sides. This will only take a couple minutes. Then, in your roasting pan (or slow-cooker) place chopped garlic and onion to bottom, and place the roast on top of it. Add the red wine, then cover and bring up the heat until the liquid begins to simmer a little. Cover and cook until tender (likely will be 3 hours, but could be less depending on the type of pan and heating method you are using). When the cooking is about 15 minutes from being done, add carrots.


Steak on the Grill


Ingredients:

Steak, any cut
Seasoning Salt
Clove garlic
Butter

This is a simple recipe, but it's one of the best ways to cook (grass-fed & finished) steaks on the grill. ESPECIALLY use a recipe like this if you are grilling the mid-to-lower quality cuts including sirloin, chuck, round, and so on.

First, rub the seasoning salt into the meat. Then rub in the crushed garlic and butter. Put them steak into a sealed ziploc bag and pound it a few times with the meat mallet. Then, leave the bag awhile to marinate, at least an hour.

Remove steak from bag. Coat it on both sides with some olive oil.

Pre-heat grill, and sear the steak quickly on each side. Reduce flame, and cook for a few minutes on each side depending on how you like it.


Korean Bulgogi


Ingredients:

1 lb stir-fry beef
1/4 cup Soy-sauce (Japanese or Korean)
3 tbsp Sesame oil
1 Kiwi fruit, peeled and pureed in blender
3 tsp sugar
Few dashes black pepper
1 white onion, chopped fine
5 green onions, chopped coarse
3 cloves garlic, pressed
2 tbsp white cooking wine
1 tbsp white vinegar

Mix everything together, thoroughly, and let marinate for a day or more in a ziploc bag in the fridge. Then, pour the whole thing into a fry-pan and cook thoroughly, uncovered, on medium heat for about half-an-hour.

Cook until most (but not all) of the liquid has steamed off. Serve with sticky white rice.