• Grass Fed Filet Mignon

    This recipe and information provided by:
    Patrick Connor, AGA farm inspector
    811 Washington St. Castroville, TX 78009-3833

    1 GrassFed Filet Mignon 1″ thick
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Rub both into meat

    1 Build a hot mesquite wood campfire.
    2 Rake coals into a large pile
    3 Use hat to fan off gray ashes till all glowing red
    4 Place meat directly on glowing coals for 2 mins
    5 Lift meat off coals, fan coals
    6 Turn meat over and replace meat for 2 mins
    7 Repeat #4, #5, & #6 for every 2 mins until reaching desired level of ‘Doneness’

    Enjoy your Grass Fed Meat

  • Grassfed Beef, Bean, And Corn Chili Recipe

    This recipe and information provided by:
    Chris Baggot (chris@farmersmarket.com )
    Tyner Pond Farm Recipes
    8488 East 500 South
    Greenfield, IN 46115

    2 lbs Tyner Pond grassfed ground beef
    1 large onion, diced
    3 cloves garlic, minced
    2 cans (15 oz each) kidney beans, drained and rinsed
    1 can (15 oz) black beans, drained and rinsed
    1 can (15 oz) canned corn, drained
    2 cans (14.5 oz each) diced tomatoes, with juice
    1 can (8 oz) tomato sauce
    2-3 tablespoons chili powder (adjust to taste)
    1 teaspoon ground cumin
    1 teaspoon paprika (smoked paprika if available)
    1 teaspoon oregano
    Salt and pepper to taste

    Optional: 1-2 teaspoons cayenne pepper or diced jalapeños for extra heat
    Olive oil for cooking
    Water or beef broth, as needed
    Optional garnishes: shredded cheese, sour cream, chopped green onions, cilantro

    Brown the Beef: In a large pot, heat a little olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once browned, remove the beef and set it aside.

    Sauté the Aromatics: In the same pot, add a bit more oil if needed and sauté the diced onion and minced garlic until they become soft and fragrant.

    Combine Ingredients: Return the browned beef to the pot. Add the kidney beans, black beans, canned corn, diced tomatoes with their juice, and tomato sauce.

    Season: Stir in the chili powder, cumin, paprika, oregano, salt, pepper, and cayenne pepper or jalapeños if using. Mix well.

    Simmer: Bring the chili to a slight boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to an hour, stirring occasionally. If the chili seems too thick, add a little water or beef broth to reach your desired consistency.

    Taste and Adjust: Taste the chili and adjust the seasoning as needed. Let it simmer for an additional 10-15 minutes after any adjustments.

    Serve: Serve hot, garnished with shredded cheese, sour cream, chopped green onions, and/or cilantro, if desired.

    This chili is perfect for a cozy night in and pairs wonderfully with cornbread or a side salad. The grassfed beef from Tyner Pond Farm adds a rich and hearty flavor to the dish, making it a satisfying meal. Enjoy!

  • Quick Roast Beef Hash

    2 or more cups chopped leftover roast beef
    (Chuck, Arm or Brisket Roast is good for this)
    2 large boiling potatoes
    1 small onion, or one bunch green onion tops
    salt, pepper
    2 TBSP butter
    2 TBSP olive or grapeseed oil

    The “quick” comes from the leftover roast. Chop the roast beef while it is still cold from the refrigerator. Chop across the “grain” so that the muscle fibers are short, not long.

    Peel and parboil the potatoes and dice fine (about 1/2 to 3/4 inch cubes). Peel and chop the onion. Mix in a bowl with the roast beef and add pepper and salt as you like. Note: An “ideal” ratio of ingredients might be 4 parts beef, 3 parts potato, 1 part onion. (This is just a guideline.)

    Heat butter and oil together in a cast-iron or stainless steel skillet that’s big enough to hold all the hash in a layer about 1 inch thick. Add the hash to the pan. Use a spatula to press it down firmly.

    Cover the pan and cook over medium low heat for about 10 minutes, until a good brown crust forms on the bottom. Invert onto a plate and serve as is for a lunch or weeknight dinner
    dish. Or you can top with a good beef gravy, a brown mustard, tomato sauce or tomato catsup, if that’s what you like.

    For a hearty brunch, serve with fried or scrambled eggs and fresh sliced tomatoes or juice.

  • Deb’s – Slow Oven Beef Brisket Roast

    This recipe and information provided by:
    Toby & Debby Dulworth
    2492 S. Kirkman Road LaCenter, KY 42056

    Brisket has a distinctive flavor that no other cut has, and responds very well to slow, moist-heat cooking. Highly nutritious! (The brisket is where cattle store extra reserve nourishment.)

    Prep: 10-20 minutes
    Cook: minimum 5 hours in the oven, or overnight in slow oven or crockpot
    Servings: about 10 people (or 2 to 3 planned ahead meals)

    4 to 6 lb. boneless beef brisket
    2 tsp. salt, sea salt or lite salt
    1/2 tsp. coarse ground black pepper
    2 cloves garlic, crushed or minced, or garlic powder if preferred 2 onions, thickly sliced (or 2 bunches green onions, tops only for low-FODMAP* diets)

    (What is the meaning of FODMAP diet? FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly. Some people experience digestive distress after eating them.)

    3 TBS. corn starch
    2 cups beef stock, broth, or water for gravy

    Place beef brisket, fat side up, on the rack of a broiler pan or a heavy roasting pan.

    Cover the top of the brisket with onion and sprinkle generously with salt and pepper. Add garlic, if desired. If you want, you can broil or bake at 400 degrees just until sliced onions begin to turn golden brown before slow roasting.

    Cover the pan tightly with aluminum foil or a roasting pan lid. (You may want to add little liquid such as beef stock, water, or apple juice for overnight cooking in the oven, but I don't. The onions and the roast itself will provide plenty of moisture if the pan or crockpot is tightly covered.)

    Reduce oven temperature to 225 degrees, and continue cooking until the brisket is tender. Brisket may cook at 225 overnight (8 to 10 hours), if desired. Remove brisket and onions to a warm platter and keep warm.

    Juices that cook into the bottom of a broiler pan make a rich, delicious gravy. Skim excess fat if too much, or use a gravy separator.

    To make gravy, gradually add about 1/4 cup cool water or stock to cornstarch or flour, stir with a fork until a smooth paste forms, then gradually stir in the rest of the liquid. Cook in a small saucepan over medium heat, stirring constantly until gravy boils and thickens. Or cook in a microwave in a 1 quart Pyrex measure, stirring at one minute and smallerintervals until gravy boils and thickens.

    Carve brisket across the grain into thin slices. Serve brisket and onions with gravy, mashed potatoes, cooked carrots, rolls or cornbread. Leftovers make a rich, delicious roast beef hash.

  • Pasture Grazed Beef Stew – DS Family Farm

    This recipe and information provided by:
    Doug Garrison (doug@dsfamilyfarm.com )
    Doug Garrison
    13550 W US Hwy 34
    Malcolm, NE 68402

    Great the same day or consider making the stew a day or two ahead of time and reheat for your special occasion.

    Makes around 8 servings

    3 Tablespoons arrowroot or cornstarch
    2 Teaspoons salt
    ½ Teaspoon pepper
    1/8 Teaspoon cayenne
    2 Tablespoons butter
    2 Tablespoons olive oil
    1 onion coarsely chopped
    6 small red potatoes cut in cubes
    6 medium carrots cut on angle
    1 small can tomato paste
    1 cup red wine
    1 cup strong coffee
    4 cups beef stock/broth
    2 – 3 lbs. pasture grazed stew meat and or meaty soup bones, beef cut into cubes
    – If using meaty soup bones, keep the bones for browning and adding to the stew for additional flavor.

    Mix dry ingredients in a bowl and set aside.

    To your crockpot add 3 cups of beef stock (preserving 1 cup for instructions below). Add onion, potatoes, carrots, and tomato paste.

    Heat the butter and olive oil in a large frying pan over medium high heat. Add meat in batches to the pan, cooking the beef by turning a few times until the cubes are brown all over, about 5 to 10 minutes per batch.

    Place browned cubes in a bowl while browning the remaining beef. Add butter and olive oil as needed between batches.

    Reduce heat to the frying pan, return all the beef to the pan. Sift the dry ingredients over the browned beef cubes. Stir and cook for about 3 minutes. Add a cup of beef stock and bring to a boil while stirring.

    Transfer the contents of the frying pan into your crockpot while scraping the bottom of the pan clean. Pour the red wine and coffee over the contents of the crockpot and take time to say a prayer and/or blessing. Shower the ingredients with your love. Let the ingredients stew at a temperature and length of time depending on your day.

    – Low/Medium ~ 8 hours
    – High ~ 4 hours

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