Linda's Chili (grass fed beef)
Linda's Chili recipe makes use of beef stew meat — cut up round steaks, or elk or venison. Serves 6-8
2 lbs stew beef
2 tbs oil
1 onion
1 green pepper
1 tbl. flour
3 cans (16 oz.) dark kidney beans
10 1/2 oz. tomato puree
6 oz. jar pimientos (or 1/2 chopped red bell)
2 cloves garlic, mashed
1 tbs. salt
1/2 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp cumin
2 tbs. chili powder
1 tbs. paprika
Brown meat and put in a flameproof casserole dish. Saute onion and green pepper and add to meat. Sprinkle on flour and stir until flour disappears. Add liquid from beans. Add tomato puree and seasonings. Bring to simmer. Cover, and place in 325-degree oven (simmer) and cook 1 1/2 to 2 hours until tender. Stir occasionally and add water if too thick. Put on stove, add beans and bring back to simmer. Return to oven and cook 15-20 minutes more. Sprinkle pimientos over the stew. Add beans and bring back to simmer

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Lamb Curry Pie (grass fed lamb)
This recipe makes use of diced cooked lamb or ground lamb. Serves 5-6
Filling
3 cups diced cooked lamb
(or 1 pound ground lamb)
3 cloves garlic
3 tbs. olive oil
3/4 cup chopped celery
1/2 tsp. cumin
1/2 tsp. tumeric
1/4 tsp. cinnamon
1/2 twp. dried hot peppers (optional)
1/4 tsp. ginger
1/2 tsp. curry powder
1/4 cup raisins
1/2 cup chopped apples

Sauce
3 tbs. butter or margarine
3 tbs. flour
1 1/2 cups milk
1/2 cup white wine or sherry

Crust
1 cup flour
1/2 tsp salt
3 tsp. curry powder
6 tbs. shortening
3 tbs. water
Preheat oven to 375 degrees Crush garlic in olive oil and add spices. Heat. Add meat, onions, celery, raisins, apples & saute. Make sauce and add. For crust, mix flour, salt and curry powder. Cut in shortening. Sprinkle with cold water. Form into a ball. Roll out the single 9-10" crust and cover with meat mixture in a 9-10" pie pan. Seal and flute edges, slit top. Bake 35 minutes or until lightly browned.

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Linda's Sauerbraten (grass fed beef)
Serves 8
3 1/4 to 4 pounds beef rump or sirloin tip roast
1 cup water
1 cup vinegar
1 large onion, sliced
1 lemon sliced (unpeeled)
12 gingersnap cookies (crushed)
10 whole cloves
4 bay leaves
6 peppercorns
2 tbs. salt
2 tbs. sugar
* Add equal amounts of water and vinegar to cover meat
Place meet in deep ceramic or glass bowl. Combine everything but cookies and pour over meat. Cover and refrigerate for 2-4 days — the longer, the more intense the flavors — turning occasionally. When ready to cook, place beef in a crock pot. Pour 1 cup marinade over meat. Cover and cook low for 6-8 hours. Remove meat, strain juice and put back in pot. Turn to "high" and stir in gingersnaps for gravy. Cover and cook "high" 10-15 minutes. Serve with prepared red cabbage and potato pancakes.

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Rosemary Garlic Pork Roast...For the grill, rotisserie or the oven
4-6 cloves garlic
¼ cup fresh rosemary, stemmed
2 tablespoons coarse salt
1 tablespoon ground black pepper
2 teaspoons ground mustard
1/3 cup olive oil
1 boneless fresh ham, loin or rib pork roast, about 3-5 pounds.
Place the garlic, rosemary, salt, pep per, mustard and olive oil in a food processor and purée to make a paste. Rub the mixture into the meat, wrap it in plastic, then refrigerate for 2-4 hours. (Note: If you’re short on time, you can skip the marinating period and get right to grilling or roa sting). Allow the meat to come to room temperature before cooking.
OVEN METHOD: Preheat the oven to 325 degrees, place the meat in a roasting pan, insert a meat thermometer, and roast about 20-22 minutes per pound, until the internal temperature registers between 145 and 148 degrees. Allow the meat to rest 10 minutes on the counter, covered loosely with foil, prior to carving.
ROTISSERIE METHOD: If using a charcoal grill, build the fire, then rake the hot coals into 2 rows, each 4 inches from where the spit will turn. Cover the grill and allow it to warm to about 325 degrees. Place a drip pan in the center. If using a gas grill, preheat the front and rear burners on high until the cooking chamber is 325 degrees. Set the drip pan over the center burner. Put your rotisserie attachment in place. Skewer the roast on the spit and turn on the motor. Cover the grill and allow the meat to roast approximately 20-22 minutes per pound, maintaining the cooking chamber between 300 and 350 degrees. Remove the meat from the spit once the internal temperature is between 140 and 150 degrees. Tent loosely with foil and allo w the meat to rest 10 minutes before carving. The internal temperature will rise another 5-10 minutes during this time.
GRILLING METHOD: Light one side of the grill and put the lid in place. Allow the cooking chamber to come up to 325 degrees. Scrape t he grill clean. Set a drip pan below where the meat will sit, on the cool side of the grate. Lay the roast on the grill above the drip pan. (Alternatively, put the roast in a cast-iron skillet, but still place it on the cool side of the grill.) Close the grill. If using charcoal, turn the lid so the vents are open over the meat. Monitor the grill temperature, ensuring that it stays between 300 and 350 degrees. Add additional coals, or adjust the vents and dials as necessary. Allow the meat to cook for roughly 20-22 mi nutes per pound, or until an internal meat thermometer registers 140-150 degrees. Remove the meat from the grill and tent loosely with foil while it rests for 5-10 minutes.

AND NOW FOR BEST PART...THE LEFTOVERS....

Green Onion and Pork Croquettes
Serves 8 as an appetizer, or four as a meal.
1 cup finely diced leftover cooked pork
2 tablespoons butter
5 tablespoons flour
2 cups rich meat stock
1 bunch minced green onions
1 egg, beaten
Salt and pepper to taste
1 cup bread crumbs
Lard or tallow or another preferred oil for frying
Sauté the green onions in butter, then blend in enough flour to make a roux. Add the stock and simmer about 5 minutes, stirring often, until thickened. Turn off the heat. Stir in the meat, season to taste with salt and pepper, then allow the mixture to rest for 5 minutes. This enables the meat to be well penetrated by the flavors in the sauce. Pour everything into a bowl and chill for 1-2 hours, until firm. Shape the cold meat mixture into balls about the size of an egg, and partially flatten. Dip each ball into the beaten egg, then roll in breadcrumbs. Fry in one inch of oil, tallow or lard over medium heat until browned, about 5 minutes per side. Eat alone, or top with a black pepper and onion sauce (recipe follows).

Black Pepper and Onion Sauce
4 tablespoons green onions or shallots
2 tablespoons butter, lard or tallow
1 cup dry red wine
1 cup rich meat stock
2 teaspoons ground black pepper
1-2 dashes cayenne pepper
Sauté the shallots or green onions in the butter or fat in a non-reactive skillet over a medium flame. Once clear, pour in the red wine and meat stock. Simmer until the volume is reduce by half. Stir in the black pepper and cayenne, to taste. Serve over the croquettes.

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Canapés of Goat Cheese, Roasted Red Pepper and Fresh Pork
Serves 8 as an appetizer, or four for a light supper when pa ired with a salad.
1 cup leftover cooked pork, finely diced
½ cup diced roasted red pepper
1-2 small cloves crushed garlic
½ teaspoon coarse salt
½ teaspoon pepper
3 tablespoons olive oil, plus extra for drizzling
4 ounces plain goat cheese
1 teaspoon Dijon mustard
16 pieces of good quality bread, cut into three inch squares, triangles or rounds, lightly toasted, crusts removed (unless you are working with a baguette).
Thoroughly combine the first 8 ingredients. If time allows, let the mixture sit in the fridge, covered, for 1-2 hours, until the flavors meld. When ready to serve, preheat the broiler. Spread 1-2 tablespoons of the topping on each slice of bread. Drizzle with olive oil, and broil about 5 minutes, until the mixture browns lightly on top. Serve immediately.

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MARINADES
Marinate overnight to add different flavors

Yogurt Curry
Combine a third cup plain yogurt (don't use non fat), 2 teaspoons curry powder, 1 minced garlic clove, and 1 teaspoon of lemon pepper. You can also leave out the curry and lemon pepper and use a little black pepper and sea salt with the garlic clove. Marinating for 24 to 48 hours works best

Soy Ginger
Combine 1/3 cup lemon juice,1/4 cup soy sauce,1/4 honey,1 minced garlic clove and if you like 1 teaspoon grated gingerroot

Mint Raspberry
Combine 1/3 cup of Olive Oil, 2 tablespoons of raspberry vinegar (or grind up some fresh raspberries), 1 tablespoon of fresh chopped mint and 1 minced garlic clove

 

 

Check out these links for more recipes:

The Food Network - use "beef" or "lamb" as search

Tastes of Home - use "beef" or "lamb" as search

The Grassfed Gourmet - lots of questions answered but you have to buy the cookbook.
"We tried the 'Veal' Pot Roast recipe from The Grassfed Gourmet Cookbook this week. Used a two pound Wagon Wheel Ranch beef shoulder clod roast which is lean, lean, lean. The 4-day marinating in buttermilk and braising for 5 hours at 300 degrees resulted in a very tender and flavorful roast. The only thing I would do different is use a lot more onions so we can have carmelized onions as a topping instead of a gravy made from the cooking juices (or maybe French Onion Soup?). Very, very good! The leftover meat makes good sandwiches, too." -- Mary