The first three recipes are from The Grassfed Gourmet Cookbook by Shannon Hayes
(Eating Fresh Publications, 2004). As well as great recipes for all kinds of grass fed
meat, this book also includes a very good explanation of all aspects of grass fed meat
as well as an explanation of various beef cuts, You can buy it on the Eating Fresh
website or in many book stores. If you really love grilling, Hayes has written a book
specifically about grilling grass-fed meat: The Farmer and the Grill.
Some Recipes For Grass-Fed Beef
This takes little preparation time and is an almost foolproof recipe for a great
beef barbeque. If you don't have a slow cooker, use a Dutch oven or any
large, heavy ovenproof pan with a tight lid placed in a 170 to 200 degree oven.
You can add your own favorite barbeque sauce instead of this one, or if you're
really in a hurry, add about 2 to 2 1/2 cups (16 to 20 ounces) of a good quality
purchased barbeque sauce.
2 ½ to 3 pound chuck roast
1 ½ cup ketchup
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon garlic powder
1. Completely thaw roast in refrigerator, or more quickly in a leak-proof bag
covered with cool water. Trim any fat from roast and place in crock pot.
2. Mix remaining ingredients and pour over roast. Cook at lowest setting for 6 to
8 hours - depending on how hot the crock pot's lowest setting actually is - until
meat pulls apart easily.
3. Shred meat and mix well with sauce; continue cooking for 1/2 hour then
serve on hamburger or Kaiser rolls. (If sauce isn't thick enough, put it in a pan
and cook on stove at low heat until desired thickness, then mix with meat.)
Flank and skirt steaks are some of the least tender but most flavorful cuts -
great for fajitas and stir fries. You can also use a chuck or round steak. The
marinade with tenderize the steak; if you want you can also use a meat mallet.
1/2 cup FRESH lime juice
3 Tbsp. oil
2 mashed garlic cloves
1/2 teaspoon black pepper
1 pound skirt or flank steak (defrosted, fat trimmed)
If desired, tenderize first with mallet. Combine first 4 ingredients and pour over
steak. Put in a secure zip lock bag or covered glass bowl. Refrigerate at least
4-6 hours, overnight is better for maximum tenderness, turning occasionally to
keep the meat covered with marinade.
2 medium quartered onions
2 green or red sweet peppers, thickly sliced
8 Flour or corn tortillas, warmed
Guacamole, salsa, cilantro or other toppings
Grill or cook peppers and onions so that they are still somewhat crisp. Cut into
one inch pieces. Remove steak from marinade, brush off excess marinade,
put it over a very hot flame or in a hot oiled frying pan. Sear just a minute or two
on a side until outside is browned. Move to the cooler side of grill, or turn the
heat way down. Cook one side about 2 to 3 minutes, turn (no cutting or
spearing with fork), insert thermometer from side into thickest part of steak, and
cook until reading is 125 to 135 degrees. Don't overcook. Remove meat from
heat, tent loosely with foil for 10 minutes, then cut very thin slices against the
grain. Mix with onions and peppers and fill tortillas.
Philly Cheese Sandwiches
2 tablespoons olive oil
1 large onion, thinly sliced
2 clove diced garlic diced
1 large green or red peppers, thinly sliced
1 pound minute steaks, separated into 4 piles with individual slices loosened
4-6 ounce shredded Provolone or mozzarella cheese (the 'real thing' uses
Salt and pepper to taste
Hero buns or Kaiser rolls
Heat 1 T oil in a large skillet or griddle; saute garlic, onion and peppers until
soft and remove. Heat 1 T oil on medium heat and add a pile of steaks.
Separate, turn and gently shred until they're just a little pink. Pull pieces
together into a roll-sized pile, sprinkle with cheese, top with vegetables and let
cheese melt for a minute before putting into the roll. Repeat for each sandwich
(or do 2 at a time). Makes 4 sandwiches
Port Wine Braised Osso Buco
2 T olive oil
Salt and pepper
½ cup flour
2 to 3 lbs beef shank ("soup meat")
1 large onion, halved and sliced
4 cloves garlic, peeled and lightly smashed
1 tbsp Italian Seasoning
1/2 cup Port Wine
1-2 cups beef or vegetable stock
Season both sides of beef generously with salt and pepper. Sprinkle with flour,
brush off any extra. Heat olive oil in Dutch oven or frying pan on medium heat
and sear each side 3 to 4 minutes until well browned. Remove meat from pan.
Pace garlic, onion and seasoning into pan. Cook on medium heat until onion is
translucent. Put meat in slow cooker or Dutch oven, add vegetables, wine, then
stock until meat is just covered. Cook on low heat in slow cooker at low setting
for 5-6 hours, or in a 170-180 degree oven for 3-4 hours until beef is fork-tender.
Serve on rice, sprinkle with Gremolata.
2 Tbsp Minced flat (Italian) parsley
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced
Grilled Grassfed Steaks
1. Sprinkle steaks liberally with salt and pepper or season with an
herb/spice rub of your choice (such as the Garlic Herb rub below).
2. Bring steaks to room temperature while you prepare the grill. Heat the grill
so that one half is hot and the other half is just warm.
3. Lay the steaks on the hot half of the grill, and sear until well-browned, about
2-3 minutes. Turn, sear the other side until well-browned and move to the
warm side of the grill. Grill them for 5-10 minutes longer, or until they have
reached the desired doneness (using a meat thermometer inserted into the
side of the meat rather than the top.) Rare is 120 degrees, and medium is
135 degree). Try not to move the thermometer or you'll lose juice through the
hole it leaves.
4. When the steaks have reached the right temperature, remove from the
grill, tent with foil, and let rest for 3-5 minutes before serving.
1. Make your patties about ¾-inch thick on the edges, then press down a little
in the middle so it's a little thinner. This helps the burgers cook evenly
instead of puffing up in the middle.
2. The grill temperature should be hot enough to hold your hand 5 inches
from the grill for 3 to 5 seconds, but no longer.
3. Leave the grill uncovered. Don't press on the burgers while cooking or you
could lose juices.
4. For a large 6 oz. burger, 2 minutes and 30 seconds on the first side, and 3
minutes after flipping will yield a medium burger. Burgers should be cooked
to a minimum internal temperature of 160 degrees.
Slow Roasted Beef
This very slow roasting method creates a 'crust' on the outside, locking in
moisture as it cooks in its own juice. The best roasts are from the loin and rib
(tenderloin, ribeye, sirloin). But with this super slow method, a round roast or
sirlioin tip will also be a juicy and tender.
1. Rub the roast with an herb rub (such as the Garlic Herb rub below), wrap
loosely in plastic and allow to sit at room temperature for 2 hours. Preheat
oven to 250 degrees.
2. Sear the meat in a hot, oiled frying pan until the surface is browned. Place
it in a roasting pan, insert a meat thermometer into the middle, and cook for
30 minutes. Turn the oven heat as low as you can - but no more than 170
degrees. Keep your eye on the thermometer. Cook until the meat is 125
degrees for rare up to 135 for medium. It takes about 70 minutes per pound,
at 170 degrees, to cook to medium rare (130 degrees).
3. Remove the roast from the oven, tent loosely with foil, and let rest for 10-15
minutes. Carve against the grain, in thin slices, for maximum tenderness.
Mix together 1 T dried thyme, 2 tsp garlic powder, 1T dried rosemary, 1½ T
coarse salt, 2 T dried oregano, 2 tsp pepper, 1 tsp ground fennel
The following recipes are favorites of ours or from people who've bought Kezialain
beef. We've tried to include fairly simple ones; the selection includes recipes for
various cuts that people may have not cooked before. When you buy a quarter, you
get more than grilling steaks and ground beef!