Fantastic Grassfed Beef Recipes

Have a great grassfed recipe to share? Email it to us. 

• Asian Cross-Rib Roast
  
• Burgundy Beef
  
• Chuck Wagon Chile
  
• Grass Fed Flank Steak with Pomegranate-Glaze
  
• Hominy Pie, a Tex-Mex Dish
  
• Nacho Beef Casserole
  
• Roast Beef Salad
  
• Sloans Creek Steak Seasoning Blend
  
• Spicy Jalapeno Beef Tips
  
• Spicy Short Ribs Smothered in Red Gravy
  
• Super Easy Crock Pot Beef Roast

ASIAN CROSS-RIB ROAST

Marin Sun Farms ~ CA. ~ AGA Member

4lb Marin Sun Farms Cross-Rib Roast
½ cup soy sauce
½ cup rice vinegar
¼ cup honey
1 tbsp chili sauce
2 tsp sesame oil
2 tsp finely shredded ginger root

Salsa ingredients:

1 peeled/pitted mango
½ cup crushed pineapple
1 tbsp fresh mint
1 tbsp sugar
1 tbsp rice vinegar
1 ½ tbsp chili sauce

In large resealable freezer bag or bowl, combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate 12 hours.

Place drip pan under grill; add 1/2 inch water to pan. Preheat barbecue to medium-high (400°F/200°C). Place roast on grill over drip pan moved to one side. Turn off the burner directly under roast.

With constant heat and closed barbecue, cook over drip pan for about 30 min per lb (or until meat thermometer inserted into center of roast reads 155°F ). Remove to cutting board; cut into thin slices across the grain.

Serve warm with Tropical Salsa. Yum.

TROPICAL SALSA:
In blender, purée 1 peeled pitted mango. Stir in 1/2 cup crushed pineapple, 1 tbsp chopped fresh mint, 1 tbsp granulated sugar, 1 tbsp rice vinegar, and 1 1/2 tsp Asian chili sauce. Season with salt and pepper to taste.

This recipe serves many!

BURGUNDY BEEF

American Grassfed Beef ~ MO. ~ AGA Member

2 lbs Grass fed sirloin steak or round steak (trimmed and sliced) 

1 1/2 C burgundy wine 

2 cloves garlic (minced) 

1 onion (chopped) 

1 can (10 oz) cream of mushroom soup 

1 t Celtic sea salt 

1/2 t freshly ground black pepper 

1/2 C Flour 

2-3 T Extra Virgin Olive Oil 

Dust grass fed steak with flour. Brown meat, onions and garlic in olive oil. Remove from pan. Add wine and soup stirring to mix. Season with salt and pepper. Return meat to pan. Cook 2-3 hours at 275 degrees in oven. 

Serve over white, brown, or wild rice. 
May cook in crock pot.

Chuck Wagon Chile ~ Paicines Ranch

CA ~ AGA Member

3 lbs     Grassfed Beef, Chuck Roast, remove connective tissue and thin white skin, cut into bite size pieces 

2          globes garlic - minced

1          medium onion - diced

1          medium red bell pepper - diced

6 tbs     New Mexico Chili Power

5 tbs     flour

1 tsp     freshly ground cumin seeds (toasted)

1 tbs     Dried Mexican Oregano

2 – 3     cans Beef Broth (19.5 oz cans)

1 can    Pinto Beans

1 can    Kidney Beans

Brown beef in oil, add onion, red bell pepper and cook two minutes

Add garlic and cook 1 minute,

Add chili power, flour, oregano and cumin, cook until meat is well coated.

Slowly add two cans of broth, stir well.

Add pinto and kidney beans, cook partially covered for approx 45 minutes, stirring occasionally.

You may use all or part of the last can of beef broth depending on how thick you want the chili.

Season with salt and pepper to taste.

Grass Fed Flank Steak with Pomegranate Glaze

Chef Marcus Guiliano ~ Aroma Thyme Restaurant

1  lb Grassfed flank steak

1  tablespoon chopped rosemary

1  tablespoon chopped thyme

1  teaspoon cracked black pepper

4  cups pure pressed pomegranate juice
½ cup safflower oil

Marinate flank steak in rosemary, thyme, pepper, ½ cup of pomegranate juice and oil the day before.

Take the remaining 3 ½ cups of juice and slowly reduce it to about ½ cup.  The juice will turn into a thick syrup.  That is your sauce.

Grill the flank steak until the desired temperature, my recommendation is med-rare.

Slice thinly against the grain and drizzle with pomegranate syrup.

Chef notes:  There are plenty of health benefits to eating grass fed meat, but how about the pomegranates?  Tufts University discovered that this highly under-consumed fruit is a powerful antioxidant.  They designed a scale to measure the potency of foods and vitamins.  Pomegranates scored a 4000 compared to vitamin C at 100, carrots at 210, broccoli at 800 and berries at 1200-2400.  Pomegranate juice can be bought at the health food store and is an excellent energy drink.

HOMINY PIE, a Tex-Mex Dish

Sloans Creek Farm ~ TX. ~ AGA Member

1 large iron skillet

1 lb grassfed hamburger

1 medium organic, or homegrown sweet onion

1 organic or homegrown red, green, or yellow bell pepper

1 teaspoon of chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon cilantro

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1/4 teaspoon ground paprika

1/8 teaspoon ground cayenne pepper

Salt and Pepper to taste

1 can organic, of home-canned stewed tomatoes

1 can hominy, yellow adds more color than white ( rinse the hominy well)

Flour to thicken

1 to 11/2 cups organic raw milk mild or medium cheddar cheese

(Organic spices are preferred.)

In iron skillet, combine grassfed hamburger, onion, bell pepper, and all spices.  

Next, brown hamburger. After browning hamburger, add stewed tomatoes and hominy then 

cook for about 10 minutes until thoroughly hot throughout.  

Stir in enough flour to thicken mixture and cook another 2 minutes.  

Take mixture in iron skillet, cover with foil, and place in oven, preheated to 350 degrees.  

Bake 20 minutes, uncover, add cheese to top of dish, and finish baking for about another 10 minutes.  

Enjoy, a great Tex-Mex dish with your family.

Beef Nacho Casserole

Lasater Beef ~ CO ~ AGA Treasurer

1 lb. ground beef

1 jar (12 oz) chunky salsa

1 cup frozen sweet corn, thawed and drained

3/4 cup salad dressing

1 Tbs chili powder

2 cups crushed tortilla chips, divided

2 cups (8 oz) natural shredded Colby, Monterey Jack cheese, divided

Heat oven to 350 degrees. 

Brown ground beef, drain. Stir in salsa, corn, dressing, and chili powder. Layer 1/2 each of the meat mixture, chips and cheeses in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. 

Makes 6 servings.

Roast Beef Salad

The Masters Ranch ~ Laclede, MO

Ingredients:

3-4 lb grass-finished roast beef

7-8 large farm-fresh free-range eggs

       (hard-cooked & peeled)

1-2 cups mayonnaise (more or less to desired

     sandwich spread consistency)

3-4 tablespoons mustard

3-4 tablespoons finely chopped pickles

Directions:

Cook the beef in slow cooker. Reserve drippings.

Grind beef in food processor or meat grinder.

Put in large bowl.

Grind the eggs in the same fashion and mix with meat. Add remaining ingredients.Mix thoroughly.This is an excellent picnic or lunch box meal. Serve alone or with crackers, chips, or bread. After the drippings cool in frig, remove hardened fat, freeze remaining broth for soups and casserole

Makes about 8-10 sandwiches.

SLOANS CREEK STEAK SEASONING BLEND

Sloans Creek Farm ~ TX. ~ AGA Member

3 tablespoons chili powder

1 tablespoon onion powder or dried onion flakes

2 teaspoons ground cumin

1 1/2 teaspoons garlic powder

3/4 teaspoon dried oregano leaves

3/4 teaspoon dried cilantro

1/2 teaspoon of Redmond RealSalt, preferred (Sea Salt can be substituted)

1/2 teaspoon ground red pepper

1/4 teaspoon ground black pepper

             It is preferred that all ingredients be organic or homegrown. 

Combine all ingredients. Store in a covered, airtight container. 

Shake before using to blend.  Use on any meat that you want to have a southwest flair. 

We use in conjunction with the marinade listed below for grassfed steaks. 

Yield: approximately 1/3 cup.

Spicy Jalapeño Beef Tips

Carrie Balkcom ~ CO ~ AGA Executive Director and Certified Executive Chef

This is about the simplest, most typical-tasting everyday dish in Mexican eateries from Tijuana to Tulum—chunks of beef seared quickly in a hot skillet, with tomatoes, jalapeño chiles, onions and garlic.  Weave in a little red wine or Worcestershire, as I have suggested here, perhaps a little cilantro or epazote, and you have a most memorable meal that didn’t take all afternoon to make.  When making this for a summertime gathering, I like to serve these beef tips with charcoal-grilled corn and a big salad of lettuce from the garden.

                                                              Serves 4

2 tablespoons bacon drippings, rich-tasting pork lard or olive oil

About 1 ¼ pounds tender boneless beef (for a quick dinner, I’d choose sirloin; for a more special occasion, it’d be strip steak, ribeye or tenderloin), cut into 1-inch cubes and patted dry on paper towels

A liberal sprinkling of salt for the meat, plus a little for the sauce if necessary

1 large white onion, thinly sliced

1/3 cup red wine OR 1 tablespoon Worcestershire sauce

1 15-ounce can diced tomatoes, drained

2 cups Roasted Jalapeño- Tomato Salsa

½  to ¾ cup sliced pickled jalapeños, well drained (optional)

1/3 cup chopped fresh cilantro, plus a few sprigs for garnish

            OR a couple of tablespoons chopped fresh epazote, plus a few leaves or               sprigs for garnish

1.   In a large, heavy skillet, heat the bacon drippings, lard or oil over medium-high.  Sprinkle the meat liberally with salt.  When the fat is quite hot, lay in the meat cubes in an uncrowded layer and quick-fry, stirring and turning them all regularly, until nicely browned, about 4 to 5 minutes.  Remove with a slotted spoon to a plate.  (If you cut into a cube of meat, it should still be no more cooked than about medium-rare.)

2.   With the skillet still on the heat, add the onion and cook, stirring, for 3 or 4 minutes until golden, then add the wine or Worcestershire and stir as it quickly evaporates.  Next, add the tomatoes, stir regularly for 2 to 3 minutes as they darken and any liquid they lose evaporates (this will sweeten them considerably).  And, lastly, add the salsa, optional pickled jalapeños and whichever herb you’ve chosen.  Bring to a simmer, then reduce the heat to medium.  Taste the sauce and season with salt if necessary.

3.   Add the meat back to the pan along with any juice that has accumulated on the plate, let heat through (or simmer for a couple of minutes if you like your meat more done), then spoon into a warm platter and garnish with herb sprigs. 

Dinner is ready.  

Spicy Short Ribs Smothered in Red Gravy  

Recipe compliments of Emeril Lagasse, presented with modifications made by   

Paicines Ranch  ~ CA ~ AGA Member

2 racks of beef short ribs (2-1/2 to 3 pounds each)

Salt

Freshly ground black pepper

1 teaspoon Old Bay Seasoning (Emeril used liquid crab broil)

1 (14-ounce) bottle ketchup

12 ounces light beer

1 tablespoon molasses (Paicines Ranch used dark)

1 tablespoon Creole or whole grain mustard

1 tablespoon chopped garlic

½ cup chopped onions

¼ cup firmly packed light brown sugar

Dash hot pepper sauce

Dash Worcestershire sauce

Pinch salt

Pinch crushed red pepper (pulverized) to extra fine constancy (Emeril used cayenne)

1 tablespoon peeled and grated fresh ginger

Pinch of freshly ground black pepper

Season the ribs with salt and pepper.  Place the ribs in a large pot and cover with water.  Add 1 teaspoon Old Bay Seasoning.  Over high heat, bring the liquid to a boil.  Reduce the heat to medium and simmer for 30 minutes.  Remove the ribs from the liquid and cool.  In a food processor, fitted with a metal blade, combine the rest of the ingredients.  Process until smooth, about 15 seconds.  Scrape down the sides with a rubber spatula.  Pulse two or three times.  Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan.  Pour the pureed mixture over the ribs.  Place the ribs in the oven and roast the ribs for about 1-1/2 to 2 hours or until the ribs are tender. 

Paicines Ranch uses a roasting pan small enough to allow the sauce to come up high on the side of the ribs.

Also, check ribs about ½ through…you might need to flip to keep one side from browning too much.

SUPER EASY CROCK POT BEEF ROAST

American Grassfed Beef ~ MO. ~ AGA Member

Cook/Bake Time: 8 hours in Crock Pot 

Ingredients:

3 lb Frozen Grass fed beef chuck or arm roast
3/4 liter Burgundy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water
Directions:
If you are organized and pre-plan your meals,  you could thaw your grass fed beef roast, Jaccard it and sear it on both sideswith some butter or olive oil in the pan before throwing it in a crock pot. However, if your schedule is hectic like ours, just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day (about 8 hours or more). Either way, you will have beef so tender it will be falling apart.