Apr 15, 2008
Recipes for your Nevada-grown local beef - pt. 2
My mom emailed me yesterday about the grillades recipe linked from the last email. Essentially she questioned using veal in a beef recipe sent out to people who are intentionally buying beef outside the conventional system so they can get, among other good things, humanely raised beef. Good point! I should have mentioned that we substituted more beef for the veal. I’ll make a note of that in the recipe. Thanks mom!
Apr 13, 2008
Recipes for your Nevada-grown local beef
We held our second annual grass-finished-beef distribution get together last week. Ten families went in on the purchase of a whole beef and met at our house to divide it up and mingle a bit.
The beef comes in various cuts, as you would expect when purchasing the entire animal. Last year we learned that we’d wanted less ground beef and more stew meat, fajita meat, etc. in the 2008 order, so asked for some modifications from the butcher. We got what we asked for and now embark on another year of learning. Here’s some information I hope will help those who are just starting to cook with all types of beef cuts.
Over the last year we’ve met an increasing group of people who want to know where their food comes from and how it is produced. As the local food community continues to expand, access and convenience are increasing so more families are including local food in their routine and learning about food in a whole new way.
This brings me to my real point. When we started eating locally we’d reach in the freezer and pull out a beef-cut we’d never cooked before. Naturally this sent us searching for recipes and techniques. We’ve saved the recipes we liked and want to put them here for others to try.
Pot au Feu for cross shanks, knuckle bones, etc. (Intense recipe but oh-so-worth-it)
Marinated flank steak with horseradish sauce – flank steak or tri-tip
Meatball sliders – these are heavenly! The recipe calls for ground beef, and also ground pork and veal (try UNR Meats for these). Make the rolls yourself or call House of Bread and ask them to make you an order of slider rolls. We make a double batch and freeze the leftovers into meal sized portions.
Hunter-style grillades – for round (or any other large cut suited for braising) and veal. Again, this recipe calls for a second kind of meat so may require a bit more than “reach into the freezer” but the meal is seriously yummy!
Happy eating!
The beef comes in various cuts, as you would expect when purchasing the entire animal. Last year we learned that we’d wanted less ground beef and more stew meat, fajita meat, etc. in the 2008 order, so asked for some modifications from the butcher. We got what we asked for and now embark on another year of learning. Here’s some information I hope will help those who are just starting to cook with all types of beef cuts.
Over the last year we’ve met an increasing group of people who want to know where their food comes from and how it is produced. As the local food community continues to expand, access and convenience are increasing so more families are including local food in their routine and learning about food in a whole new way.
This brings me to my real point. When we started eating locally we’d reach in the freezer and pull out a beef-cut we’d never cooked before. Naturally this sent us searching for recipes and techniques. We’ve saved the recipes we liked and want to put them here for others to try.
Pot au Feu for cross shanks, knuckle bones, etc. (Intense recipe but oh-so-worth-it)
Marinated flank steak with horseradish sauce – flank steak or tri-tip
Meatball sliders – these are heavenly! The recipe calls for ground beef, and also ground pork and veal (try UNR Meats for these). Make the rolls yourself or call House of Bread and ask them to make you an order of slider rolls. We make a double batch and freeze the leftovers into meal sized portions.
Hunter-style grillades – for round (or any other large cut suited for braising) and veal. Again, this recipe calls for a second kind of meat so may require a bit more than “reach into the freezer” but the meal is seriously yummy!
Happy eating!
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