• Corned Beef

    Recipe provided by Tuana Powell, The Masters’ Ranch


    5 lbs grass‐finished boneless rump roast, brisket (or other roast, even bone‐in), my friend in Australia uses beef tongue; i have yet to try that.

    4 1/2 quarts of water 2 lbs coarse salt


    Heat water to dissolve salt then let cool completely.

    Stab thawed roast about 60 times with a long‐tined meat fork.

    Pour salt water into a #3 ceramic crock and submerge roast into it.

    Weight down the roast with a plate and brick (or jar of water) or whatever.

    Place crock in a cool place and cover with kitchen towel.

    Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).


    Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch.

    Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch.

    While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4‐cup vinegar.

    Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).

    Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot.

  • Herb – Garlic Steak

    Kymberlie Stallings, Boulder Creek, California

    This is an easy one‐pot meal and can be cooked while you’re doing chores. The low temperature keeps the vegetables from overcooking and falling apart during the lengthy cooking time. Serve with warm, garlic bread, a green salad and bottle of red wine for an easy, delicious meal.


    • 2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
    • 3 tblsp Garlic‐Herb Rub (1 tbsp. thyme, 1 tbsp. rosemary, 2 tbsp. oregano, 1 tsp. fennel, 2 tsp. garlic powder, 1.5 tbsp. coarse salt, 2 tsp freshly ground pepper)
    • 2 tblsp olive oil
    • 2 tblsp butter
    • 1/3 c. bourbon

    Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.

    Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.

    Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!

  • Caramelized Onion Steak

    Penny Shaw – Flying S Ranch –


    • 1 lb Sirloin (can use round steak too, just expect to simmer longer)
    • 1 large onion thinly sliced
    • 1 tbsp sugar
    • 2 tbsp Worcestershire sauce
    • 1 tsp olive oil

    1. Trim fat from steak.
    2. Heat oil in saucepan and brown steak on both sides using a medium heat setting.
    3. Place onion slices on top of meat.
    4. Sprinkle sugar and Worcestershire sauce over onion and meat.
    5. Simmer for 2 mins on medium heat with lid on.
    6. Add 1 cup water and once boiling, reduce heat to low.
    7. Simmer for approx 1 hour (if using round steak simmer for 2 hrs with 2 cups of
    water). Be sure there is always liquid to keep things from burning. Add more water if necessary.

  • Grassfed Beef Tartare

    Submitted by Will Harris and Chef Patrick Gebravel


    • 1# White Oak Pastures Chopped Steak
    • 1/2 Onion, small dice
    • 3 T Capers, chopped
    • 1 T Celery Leaves chopped
    • 1 t Salt
    • 1 t Black Pepper, fresh ground
    • 2 T dressing
    • dressing
    • 1 T Lemon juice
    • 1 T Dijon mustard
    • 1 Anchovy, chopped fine
    • 3 T Virgin Olive Oil


    Mix all except olive oil in food processor, with motor running, drizzle in oil. Reserve chilled.
    Serve chilled and very cold.

    Patrick Gebrayel
    Exec. Chef
    Dunwoody CC

  • Super Easy Crock Pot Beef Roast

    American Grassfed Beef ~ MO.~ AGA Member

    Cook/Bake Time: 8 hours in Crock Pot


    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


    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.

  • 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.

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