In a Dutch oven, heat oil and sauté onions, bell pepper and garlic until soft. Add meat and cook on medium high while browning all sides. Add tomato can, broth, all potatoes, sugar, squash, apricots and beans and lower to simmer. Cover and simmer for 1-2 hours until beef is tender. Stir now and then to prevent sticking to bottom. If adding corn, throw in at last minute and simmer for 5 minutes more. Serve with chunky bread slices.
Preheat oven to 375 degrees F. If using a loaf pan, line with parchment paper. If using a cookie sheet, line with parchment. Add all ingredients together (except for glaze), mix well and either place in loaf pan or form a loaf shape on cookie sheet. Bake for 50 minutes. In a medium bowl, mix the glaze together. Spread over the meatloaf and return to oven for another 20 minutes (or until internal temp reaches 160F). Let meatloaf rest for 10 minutes before serving. Serve with mashed potatoes and green beans.
The most famous pizza restaurant in Rome, di Baffetto, is a well-oiled machine that produced 4 delicious roman pizzas every 3 minutes. Pizza Romana is thin crust pizza. Here is Sarah’s favorite pizza: Pizza Bresaola, Rucola e Parmigiano. If at all possible, bake the pizza at 500-600 degrees C.
-1 package of ferme d’orée Bresaola
-a handful or two of arugula
-a handful or two of parmesan shavings
-a simple tomato sauce made from either fresh tomatoes or a high quality tomato can, some good olive oil, salt and pepper.
-fresh mozzarella
-pizza dough
Make a simple Margherita pizza with the tomato sauce and mozzarella, bake in hot oven until ready. Layer your bresaola, parmesan and handfuls of arugula over the baked pizza, grind some pepper over it and enjoy!
Tripe is not for everyone, but this is a very special recipe, close to what chef Federico Sisti serves in restaurant Frangente in Milan. If you cannot go there, try it at home!
1 package tripe, sliced into ¼ inch strips, 1-1.5 inches long approx.
1 tbsp olive oil
½ red onion, chopped
3 celery ribs, thinly sliced
A handful of celery leaves, chopped
3 garlic cloves crushed
¼ cup white wine
1 to 2 cups tomato sauce
1 tsp chili flakes
¼ cup pecorino cheese, grated
¼ cup parmesan cheese grated
1 tbsp finely chopped fresh mint
Boil tripe strips in water and some coarse salt for 1 to 2 hours, covered. Drain. Meanwhile, sauté onion, garlic and chili flakes in olive oil until a slight change in color. Add celery and leaves and cook for 5 minutes. Remove from heat. When tripe is tender, add to the pan with celery, stir and heat to medium high. Add wine and reduce. Add tomato sauce and simmer for 30 minutes. Season with salt and pepper. In a separate bowl combine cheeses and mint. Plate tripe and sprinkle mixture over it. Enjoy!
Preheat oven to 425F. Cut potatoes into wedges, toss in oil, salt, and pepper. Bake for 35-40 minutes, flipping wedges over halfway. Butterfly open the skirt steak in half and using a mallet or rolling pin flatten them some more. Lather with oil and season with salt, garlic, and pepper. Add cheese, jalapenos and bacon to one side leaving a ½ inch wide edge and fold closed. Use mallet to flatten the edges to seal. Set in fridge for 30 minutes.
Heat the grill to 400F and barbecue your skirt steak for 7-8 minutes on each side, until 130F internal temperature. Remove from heat and let rest for 10 minutes. While you wait, melt the butter in a small pan, add garlic, parmesan and parsley and cook for 5 minutes.
Slice steak against grain, drizzle butter oven potato wedges and enjoy with a crisp green salad.
4 dried New Mexico chilis (if you can’t find any omit)
4 cups chicken broth
1 roasted tomato ( heat cast iron skillet over high heat, add tomato and cook turning often until charred)
4 packages beef stewing cubes
Salt and pepper to taste
2 tbsp olive oil
1 onion diced
6 garlic cloves, minced
1 tbsp ground cumin
2 tsp dried oregano
¼ tsp ground allspice
2 tbsp apple cider vinegar
2 tbsp corn starch
To make sauce, remove stems and seeds from chilis. Place chilis in microwave oven and microwave for 2 intervals of 15 seconds. Heat 2 cups of chicken broth until hot, submerge chiles and cook for 2 minutes. Place chiles, tomato and broth with chilis in blender and process until smooth.
For the stew, season beef with salt and pepper, in Dutch oven heat oil over medium high heat and add beef in a single layer, searing all sides until golden brown. Remove and repeat with the remaining cubes. When done searing, remove cubes and set aside. Add onions to pot and sauté for 4 minutes. Add garlic and cook for another minute, then add spices and stir for 1 minute. Return beef and juices back to Dutch oven, add sauce and broth and bring to boil. Reduce heat to low and simmer for 2-3 hours until beef is tender. Make a slurry of corn starch and a bit of water, stir slurry in stew to thicken sauce. Simmer for 10 minutes. Add salt and pepper to taste. Enjoy with some rice, tortillas and pico de gallo.
Maybe you tried grass-fed beef, and it was not great. It was not very tender, and tasted bland with a note of fish? Well, that sounds like the beef we produced 10 years ago. We just did not know any better.
By now, lots of people know that beef must be finished to taste good.
But unfortunately, there is a lot of misinformation about what finished means.
In essence, a beef is finished when it is ready to be slaughtered and eaten. Since tenderness and taste vastly improve with intramuscular fat deposits, to finish a beef simply means to get it fat enough.
It has long been established that beef tastes best when it has more intramuscular fat.
Liveweight, adjusted for frame score (expected finished height) and gender, can predict such ‘finish’ with great accuracy.
For the consumer, a general rule based on carcass weigh is more useful. Since almost all beeves finish at carcass weighs between 700-900 lbs, simply look for farmers that sell carcasses in that weight range. Males from larger breeds or lineages will finish at the upper end of this spectrum, females from smaller breeds at the lower end.
Age is not a good indicator as grass-fed beef will finish at a later age (but the same weight) than grain-finished because grass has a lower caloric density than grain.
In the US, where most cows are Angus, the USDA uses marbling to grade quality. However, marbling depends mostly on breed. Continental breeds like limousine or Charolais hardly marble at all, but finish by depositing microscopic fat instead.
A beef will continue to grow (and marble) long after it is finished, but once past the optimal weight, it will grow overly fat and no longer build much muscle, so yield grade percentage will suffer. While nowadays, the trend is towards slightly fattier beef with extra marbling, over-finishing beef is costly, time-consuming and may not be very sustainable.
Likewise, one can eat smaller beeves. A beef carcass at 500-650 lbs is semi-finished and will not taste great*. We used to call them baby beeves. When we started farming, we were convinced that grass-fed beef was intrinsically less fat, and that omega-3 fatty acids would inevitably lead to a gamey taste with a note of fish. In fact, these are quality defects of unfinished beef.
On the other hand, well-finished grass-fed beef does not taste, feel, look or smell different from well-finished grain-fed beef. However, the fat, vitamin and nutrient composition may be different and the implications of raising beef this way may differ.
Grass-finished
Now that we know that finished beef has a specific meaning, we can define grass-finished as: beeves (1) with carcass weight between 700-900 lbs and (2) that ate (only) grass all their lives’.
Beware that many producers conveniently omit the first part of the definition since finishing on grass is notoriously difficult. Grass has a low caloric density (it is a very bulky form of energy) and beeves require tremendous amounts of energy for maintenance. A lot of energy is lost when making hay for the winter and cows burn even more energy just to keep warm on a cold day.
Slow or erratic growth can be problematic from an organisational, economical and sustainability perspective as well as for beef quality. Beeves that are growing too slow or lost body condition before slaughter can be less tender, lose marbling and exhibit yellow fat.
So, there is a lot of inferior grass-fed beef out there. Lots of good-natured and well-intentioned folks are taking conventional calves and move them around like crazy on huge swaths of godforsaken and abused pastures with acidic soils, that hardly grow any grass, only to fanatically upsell them as grass-fed (but unfinished) beef in the fall.
It is easy to get excited by the promises of regenerative agriculture, and it may be comforting to subscribe to its principles and dogmatically follow popular techniques or practitioners in the unwavering conviction that one is turning the ship around while producing a great product and making a profit.
Yet, producing great beef, and providing consumers with accurate information that transcends marketing, while living off the farm is quite another thing.
In this article, we argued how carcass weight is a good indicator for beef quality for consumers. Moreover, we can also measure or predict the impact on climate change, the environment, animal welfare, workload, and farm finances, consumer health and so on.
We do not have enough space to go into details here, but it is safe to say that the biggest economic, environmental, and social costs of raising beef are incurred by keeping the mother cow. Since it takes 105 cows (assume 5% calving and other problems) to produce about 80 000 lbs of finished beef, or about 140 cows to produce 80 000 lbs of baby beeves at 600 lbs, there is little doubt that finishing beeves is more sustainable overall. It obviously takes more energy to keep 35 more cows around for a year than to put 200 lbs of weight on 100 beeves, especially if it is done judiciously.
Selling or buying baby beef (even if it is erroneously called finished beef) is simply not sustainable.
*However some females from very small breeds like Scottish Highland or Galloway may be finished at these low weights.
Preheat oven to 275F, season cheeks with salt and pepper and flour them. Sear in a Dutch oven until golden on all sides. Set aside. Add onions and garlic to Dutch oven and sauté until soft, deglaze with wine and add stock and cheeks and bring to a boil. Cover and place in oven for 3.5 hours until tender. Remove cheeks, break apart into small pieces and set aside. Keep leftover liquid (500ml). Cook diced carrots and celeriac in boiling salted water until tender, drain and set aside. Boil cut potatoes in salted water until cooked. Drain and air dry in colander before mashing. Heat cream and butter until reduced by a third and fold into potato mash. Season with salt and pepper. To assemble, place meat and veggies and gravy in bottom of ovenproof dish (9×9) and place mash over mixture to cover. Broil until golden brown and enjoy!
Preheat oven to 350F. Bring a large pot of salted water to a boil. Cut out the heart of the cabbage and plunge it into boiling water for 5 minutes. Take out and carefully remove the leaves, leave to cool and cut off the center rib for easy rolling.
In a medium saucepan, heat 2 tablespoons of oil and sauté onion for 3 minutes. Reduce the heat and add the garlic. Cook for one minute, stirring constantly. Add tomatoes, cider vinegar, sugar, and Worcestershire. Simmer for 10 minutes.
Place about 4 tablespoons of the meat mixture on a cabbage leaf. Roll into a cigar shape and tie or secure with a toothpick. Repeat.
Place a thin layer of tomato sauce in an ovenproof dish. Place the cigars side by side in the dish and cover with the remaining sauce. Cover with aluminum foil and bake for 90 minutes.
– 1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.
– 40 gr butter
– 40 gr flour
– ¼ tsp allspice
– Half a bunch of parsley, finely chopped
– Salt and pepper
– Panko
– 4 eggs, beaten
– 200 gr flour
– Your favorite mustard for dipping
Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).
