Probably any recipe for short ribs that involves braising will yield succulent, fall-apart-on-your-fork tenderness and be worth trying. Braising is essentially slow cooking in liquid, and works wonders on tougher cuts like ribs and shoulders. Another indicator that a braising recipe will be good is if it tells you to brown the meat first. Also, if it includes red wine you can almost never go wrong! This is a classic example of a perfect short-rib recipe that would also work well with lamb shanks, lamb ribs or even pork ribs. It comes from Epicurious, probably my favourite online source for recipes. Here it is: http://www.epicurious.com/recipes/food/views/red-wine-braised-shortribs-367736 . Note: if you are not making your own beef stock, see if you can find some from Stock Exchange. They make very high quality broths from bones coming from ecologically and locally raised animals (including ours!)
Just because you have a steak doesn’t mean you have to have it straight-up! I love turning my steaks into fajitas…a little goes a long way. Skirt steaks and hanger steaks are traditionally used because they are thin and need a marinade to tenderize them, but I will also happily use a sirloin. This particular marinade comes from Good Eats, and if you want to follow the full recipe using a grill, you can find it here: http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html . I will often make fajitas on the stovetop when I’m looking to make something quick and easy. If you don’t have enough limes for this recipe, don’t despair, there are lots of recipes on the internet that use less lime juice, and if you’re using a smallish steak, you can easily halve this recipe.
This is SO good, and is a nice departure from your typical beef stew. It’s Indian cuisine, and I love how much spinach goes into the sauce, and how creamy it all seems, even though there is only yogourt being used. This recipe comes from Pure Beef, a very comprehensive cookbook by Lynne Curry, with the subtitle “An Essential Guide to Artisan Meat with Recipes for Every Cut”.
This marinade comes from Bonnie Stern’s “Friday Night Dinners” where she uses it on Hanger steaks, which benefit from the tenderizing action of a marinade. I find that this marinade is excellent for any steak at all, whether they need it or not! It just complements the flavour of the beef so perfectly. I have included directions on grilling and cooking steaks indoors.
This is a great recipe to use on your Steak Roast. Steak Roasts have a misleading title, as if you can expect them to be a huge hunk of sirloin steak or something. It’s actually cut from the “round,” which is a rather tough and quite lean part of the animal’s hind end. You can use these roasts in braising recipes but I think they make great roast beef for sandwiches, when cooked “low and slow.” This recipe comes from The Grassfed Gourmet by Shannon Hayes and is an excellent book full of great recipes that will make the most of your grass-fed beef, as well as other pasture-raised meats.
This recipe is an adaption of Pat Crocker and Nettie Cronish’s “Flex Appeal”, a vegetarian cookbook that includes an adaptation for each recipe to satisfy meat-eaters as well. And all the recipes can be prepared in under an hour. I didn’t think I liked chili until I tried this one, but it is fantastic. I always make a double batch and freeze some.
Adapted from Friday Night Dinners by Bonnie Stern
I like to make these as hors d’oeuvres when I’m feeling fancy. They knock everyone’s socks off! You can also use ground beef or chicken.
I first had these at Forks Farm in Pennsylvania, and they truly are the Best Ever. They come from Shannon Hayes’ Grassfed Gourmet cookbook, which was gifted to me by the farmers at Forks Farm after I left. My copy is so worn now it’s time I bought a new one – and if you want to excel at preparing pastured and grassfed meats, you should get one too!
This beef stew is my absolute favourite. It’s adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly and is amazing over roasted winter vegetables or mashed potatoes.