Recipes

 

Heavenly Green Stew

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”.

Worcestershire Marinade for Steak

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.

Super-Slow-Roasted Beef

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.

Stovetop Chili

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.

Roast Leg of Lamb

From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly

A roast leg of lamb is really something special. In The Complete Meat Cookbook there are many other rubs that can be used in lieu of the Mustard Rosemary Paste. Just one more reason to get this cookbook!

Old-Fashioned Ham

An “Old-Fashioned” Ham is a leg roast that has been cured, giving it that pink, salty flavour we all know of as, simply, “ham.” However, there are also “fresh” hams, which are simply pork leg roasts.

If I’m looking for a classic roast “old-fashioned” ham, I use this recipe, from the magazine Bon Appetit.

Moroccan Lamb Cigars

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.

Caucasus-style Braised Pork Shoulder

From Gourmet magazine

Pork Shoulders are absolutely divine. Divided into the butt, or the slightly tougher picnic, both are amazing in recipes involving braising. If I wanted to really make someone weak in the knees, this recipe would do it. It takes a fair bit of advanced preparation but trust me, the results are well worth it.

Best-Ever Beef Burgers

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!

California Beef Stew

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.