| Some of our favorite recipes: |
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| 1.5-3.0 lbs sirloin or roast of any cut 1 lime cut into pieces cilantro, 1 cup chopped fresh or 3 T dried 1 onion sliced 1 or 2 red or yellow bell peppers 2-4 whole garlic cloves depending on preference Stubb's Chili-Lime Spice Rub, (or your favorite southwestern seasonings) 1 cup water Wash the thawed meat thoroughly and pat dry. Rub spices on both sides until covered. Spray crock pot with cooking spray and place roast/sirloin in adding all other ingredients on top. Add more water if you'd like it to be more stew-like. Cook on low setting for 8-10 hours. Serve over corn chips or with homemade tortillas on the side. Top with mozzarella, avocado and salsa. |
Cooking Tips
- cook roasts slowly, grill steaks at high
- marinate using lemon, vinegar, wine, beer or
bourbon before cooking - allow to thaw completely before cooking
- follow this link for more helpful tips: http://www.
americangrassfedbeef.com/tips-for-cooking-
grass-fed.asp
| Southwest Roast/Sirloin |
| 1 Roast chuck, or any roast, 1.8-3.0 lbs. Marinade: 1/2 cup Kosher coarse salt 2 cups buttermilk 3 T Parsley Pepper to taste Marinate meat for 2 hours in refrigerator. Remove meat from marinade and place in crock pot on high for 8 hours with 2 cups water, parsley, and pepper. |
| 1-2 lb. beef for stew 2 cloves garlic (more or less to taste) 1-2 onions, sliced 2 large chopped carrots 4 medium red potatos, quartered 1 lb. fresh Roma tomatos, quartered or 1 can stewed tomatos 1 tsp salt, pepper to taste, 1 tablespoon Italian seasoning Spray crock pot, add all ingredients and cook on low 8-10 hours. |
Grass Fed Beef Stew
Sauted Cube Steak
| 1-2 lb. cube steak salt & pepper butter a cup or so of flour Thaw cube steak. Salt and pepper to taste. Put flour in a shallow pan (like a pie plate) and drag steaks through flour coating them lightly. Heat butter in a skillet on medium or medium low heat. Cook steaks turning once no more than 5 minutes total. Another Option: Thaw cube steak and place in 1 gallon ziploc bag with 1 cup of your favorite Italian dressing then place in fridge for 30 minutes. Heat butter in a skillet on medium or medium low heat. Cook steaks turning once no more than 5 minutes total. |
| Catering, hlnc@carolina.rr.com, 704-341-4891 8-10 Proffitt Family Farms short ribs with bone and meat Coarse sea salt and Hot Shot pepper blend 6 Tbsp. extra virgin olive oil 2 carrots, peeled and sliced 1 red onion, diced 2 celery stalks, sliced 3 Tbsp. fresh or dried thyme leaves 2 (28 oz) cans diced tomatoes, with liquid 2 cups chicken broth 2 cups dry white wine Season beef with salt and pepper. Heat the olive oil in a Dutch oven and sear the meat on all sides. Remove the meat from the pot and reserve. Reduce heat, and add carrots, onion, celery and thyme, cooking until golden brown and slightly softened. Add the diced tomatoes, chicken broth and wine. Bring to a boil. Return short ribs to the pan, making sure they are submerged in the liquid. Cover the pan with a tight fitting lid and braise in a preheated 375 degree oven for 2 hours or on the stove top over medium- low heat for 1 1/2 hours. Remove cover from pan and cook 15-20 minutes more to thicken sauce. |
BRAISED SHORT RIBS, OSSO BUCCO STYLE
Shelley's Roast
INSIDE OUT PROFFITT FARMS CHEESE BURGERS WITH GRATEFUL
GROWERS BACON
GROWERS BACON
| Heidi Billotto, Cooking Up A Storm, Food Writer and Restaurant Critic, Cooking Classes and Catering, hlnc@carolina.rr.com, 704-341-4891 4 Proffitt Farms burgers, 8 oz patties 3 Tbsp. whole coriander seed, toasted and coarsely ground 2 Tbsp. mustard seed, toasted and coarsely ground 1 Tbsp. sea salt 1 tsp. Hot Shot red and black pepper blend ¼ cup sundried tomatoes, pack in oil, drained and chopped 1 Tbsp. minced basil 1 Tbsp. minced oregano 1 cups your favorite cheese ( I like white cheddar or gorgonzola!) Break up burgers into a bowl and combine all ingredients except bacon and cheese. Reshape into little patties, stuffing a small bit of cheese into the center of each patty, making sure to completely surround the cheese with the beef. Grill until the beef is at least to a medium temp. Serve on biscuits or buns or atop a lettuce leaf and tomato slice and finished with burger and bacon sauce. Burger N bacon sauce 3-4 slices GG Farms bacon, cut into small pieces 1 Tbsp. sherry vinegar 1 Tbsp. spicy whole grain mustard 1 Tbsp. Worcestershire sauce 1/2 cup ketchup 2 tsp. minced chives 2 tsp. minced tarragon |