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)

Ingredients:
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

Instructions:
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.

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

STEW:
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.

PREP:
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

This recipe and information provided by:
Larry Lempka
Los Rios Farm,
1528 S County Road 17
Berthoud, CO 80513

Ingredients:
1 Tablespoon Olive Oil or Butter
1/2 Cup Coarsely Chopped Onion
4 to 6 Cloves Garlic – Minced
1 1/2 to 2 Pounds Grass-fed Hamburger
1 Cup Mushrooms – Coarsely Cut
1/4 Cup Red Cooking Wine
1/2 Cup Grated or Thick Sliced Pepperjack Cheese

Heat a large Cast Iron Skillet
Add Butter or Oil
Chop Onion and Mince Garlic and add to Pan on Medium Heat until onion is clear
Add Grass-fed Hamburger made into patties 4 to 6 to fit your pan into the onion and garlic
Add seasoning to liking…salt, pepper, special steak seasoning

Cover and cook slow for about 5 min
Turn the burgers and season
Pull some of the onion mix to the top of burgers and cook a couple of minutes
Add cooking wine and mushrooms and cover for 5 min
Turn burgers and cook to temp
Turn off the burner and add cheese and cover for 2 min.
Place on a bun, bed of lettuce or plain ensuring they are covered in onion and mushroom sauce.
Rest about 3 to 5 min and serve.

This recipe and information provided by:
Michele Dowis
6493 W 96th Pl
Westminster, CO 80021

Ingredients:
1 pound ground beef (grassfed, of course)
1 1/4 tsp salt
3 large bell peppers (choose colors your family likes – we tend toward red and yellow), cut in half lengthwise and cored
3 Tbsp olive oil
1 yellow onion, chopped
5 cloves garlic, minced
1 roasted green chili, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp dried oregano
8 oz can tomato sauce
1 cup cooked rice
1 1/2 cups shredded colby/jack cheese

Preheat the oven to 425; the oven rack should be in the middle.

Place peppers, cut side up, in the baking dish and drizzle with 1 Tbsp olive oil and lightly salt (about 1/4 tsp). Roast peppers for 20 minutes. They’ll be slightly browned.

While peppers are in the oven, heat 2 Tbsp olive oil over medium heat in a large skillet. Add the onion and cook until soft and translucent. Add the garlic and green chili and cook for another minute. Add the ground beef and seasonings (salt, chili powder, cumin, oregano). Cook on medium/high heat, breaking the meat up with a wooden spoon, until meat is browned and thoroughly cooked. Reduce heat to medium and add the tomato sauce, cooked rice and 3/4 cup of the cheese and stir until completely combined and melted. Remove the skillet from the heat.

Remove the peppers from the oven and spoon the meat filling into each pepper. Use the remaining 3/4 cup cheese to sprinkle over the meat filling. Place the peppers back in the oven and roast for 10-15 minutes, until the filling is hot and the cheese is melted.

Serve with a salad and enjoy!

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

Feel free to experiment with different varieties of ranch mix, like spicy or bacon, for a delightful twist.

Ingredients:
4 boneless, center-cut pork chops, 1-inch thick
Cooking spray
2 teaspoons dry ranch salad dressing mix (such as Hidden Valley Ranch)

Directions:
1. Gather all ingredients and place the pork chops onto a plate. Lightly spray both sides with cooking spray.

2. Sprinkle both sides of the chops with ranch seasoning mix, then let them sit at room temperature for 10 minutes.

3. Preheat your air fryer and, if necessary, cook the chops in batches to ensure they’re not overcrowded. Place the chops into the air fryer.

4. Cook for 10 minutes, flipping the chops halfway through. To ensure they are perfectly cooked, use an instant-read thermometer inserted into the center. It should read at least 145 degrees F (63 degrees C).

Once done, transfer the pork chops to a foil-covered plate and let them sit for 5 minutes before serving.

Enjoy the mouthwatering taste of Tyner Pond Farm Local Pork Chops made easily in your air fryer!