Beef Recipes from Lynn Brakke Organic Beef
Here is an assortment of recipes using most of the different cuts of beef found in our 1/8 beef packages:Ground Beef
Easy Sloppy Joe
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2 lbs. browned hamburger
1 T Vinegar
1 c ketchup
1 T Worcestershire sauce
1 T sugar
1 T mustard
Add ketchup, sugar, vinegar, Worcestershire sauce and mustard to browned hamburger. Heat through and serve.
Round Steak
Swiss Steak
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3-4 T flour
1/2 T salt
1/4 t pepper
1 1/2 tsp dry mustard
1 1/2 - 2 lb round steak
oil
1 c sliced onions
1 lb carrots
14 1/2 oz can whole tomatoes
1 T brown sugar
1 1/2 T Worcestershire sauce
Combine flour, salt, pepper and dry mustard. Cut steak into serving pieces. Dredge in flour and brown on both sides in a sauce pan with oil. Place in slow cooker. Add onions and carrots. Combine tomatoes, brown sugar and worcestershire sauce and pour into slow cooker. Cover and cook on low 8-10 hours or on high 3-5 hours. Makes 4-6 servings. Garnish with gravy and mushrooms if desired.
Chuck Roast
Delicious, Easy Chuck Roast
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2-4 lb chuck roast or arm roast
salt and pepper to taste
1 onion sliced
10 3/4 oz can of cream of mushroom soup
Season roast with salt and pepper and place in slow cooker. Add onion and pour soup over all. Cover and cook on low 8-10 hours or on high 6 hours.
Tips for Cooking Grass-Fed Meat
Some grass-fed meat now on the market is every bit as tender as grain-fed meat and can be cooked in the same manner.Most grass-fed meat, however, requires special cooking techniques - especially the leaner cuts. Fat serves as an insulator. When meat has little fat, heat is conducted more quickly and can toughen the protein.
To keep grass-fed meat tender, cook it more slowly and at lower temperatures. If you're broiling a grass-fed steak, for instance, place it farther away from the heating element or coals and cook it for a longer period of time.
But don't cook it too long! Even the most tender cut of meat will become dry and tough if you overdo it. Steaks are best served medium to rare. The lower the finishing temperature, the more tender the meat will be. If you like your meat well done, don't grill it. Cook it with moist heat at a low temperature for a longer period of time.
Less tender cuts of meat such as a chuck roast or arm roast always need to be cooked slowly with moist heat. The crock pot I hauled out of the attic works just fine for grass-fed meat.
From Pasture Perfect, by Jo Robinson
Look for this label. Only USDA certified organic products can display it.
Click on the USDA logo above to visit the USDA website for more information on the National Organic Program.
Click on the USDA logo above to visit the USDA website for more information on the National Organic Program.
Order your Lynn Brakke Organic Beef by clicking on the link above.
You will be directed to the Contact page. There you can place your order by using the email link or calling the phone number listed on the page.
You will be personally connected with someone from Lynn Brakke Organic Beef to have your order taken and fulfilled.
You will be directed to the Contact page. There you can place your order by using the email link or calling the phone number listed on the page.
You will be personally connected with someone from Lynn Brakke Organic Beef to have your order taken and fulfilled.
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