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Cooking with Mountain Beef: Our customer's recipes

Paprika Short Ribs Stew
Submitted by Barbara Jones, Amy Ramsden's mom

If you are unsure what to do with the short ribs in your order, this is a delicious option.

Miso Pot Roast with Vegetables (PDF)
By Christine Castigliano, Mountain-Beef.com webmaster
I loved Sunday pot roasts from my childhood, especially when the meat pulled apart into tasty strings. Miso is a Japanese soybean paste typically used for soup. It's a very salty substitute for stock and gives the sauce a rich flavor.

Crock Pot Beef Tongue
By Carla McDougal

Ask us for tongue next time you order...

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Paprika Short Ribs Stew
Submitted by Barbara Jones, Amy Ramsden's mom
Printer version: PDF

Preheat oven to 300 degrees.

4 lbs short ribs, thick-cut bacon, 1 bottle beer, garlic, 1 can whole peeled tomatoes, 2 lb potatoes, spices.

1.) In large bowl, combine 1/2 c flour, 2 T hot paprika, 2 t smoked paprika, 1 t salt & 1 t pepper.  Toss about 4 lbs short ribs in mixture.

2.) In ovenproof pot, such as a Dutch Oven, cook 4 strips thick-cut bacon over medium high heat, until fat renders.  Transfer to paper towels & reserve.

3.)Pour off all but 1 T fat from pot.  Add short ribs & brown on all sides, 3 to 5 minutes per side.

4.) Chop cooked bacon & set aside.  Transfer ribs to a plate & reserve.

5.) Add 1 medium chopped onion with 1/2 t salt to pot and cook till softened, about 3 minutes.  Add 4 cloves finely chopped garlic & cook 1 minute.  Add 1 bottle beer & scrape up any browned bits of the bottom of the pan.  Add 1 14-oz can whole peeled tomatoes chopped with its juices.  Add reserved bacon.  Increase heat to high and bring mixture to a boil.  Return short ribs to pot, cover, bake 2 hours. 

6.) Peel 2# Yukon Gold or russet potatoes & cut into 1" pieces.  Add to short ribs, cover & bake until tender and meat pulls away from bone, about 30 minutes.  Add salt and pepper to taste.  Spoon off excess fat & serve hot.

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Crock Pot Beef Tongue
By Carla McDougal
Printer version: PDF

1.) Wash and dry the tongue. 

2.) Season with salt and pepper and let stand for 15 minutes. 

3.) Put into a crock pot with 1 quartered onion and 5 cloves of garlic (crushed or minced).  Place enough water to cover. 

4.) Either put on high for 4 hours, then low till done or put on low for 12 hours. If the water gets low, add more. 

5.) Cool the tongue and peel it. 

6.) For taco meat, chop up the tongue after cooking and sauté with onion, cilantro and salsa.

 

 

Mountain Beef recipes by Chef Greg Atkinson

Greg Atkinson is a chef instructor at Seattle Culinary Academy; he is a contributing editor to Food Arts magazine and a regular contributor to Pacific Northwest, the Sunday newsmagazine of The Seattle Times. He is the author of "In Season, Culinary Adventures of a San Juan Island Chef,” "The Northwest Essentials Cookbook," and "Entertaining in the Northwest Style, A Menu Cookbook." His latest book, “West Coast Cooking” was re-issued in paperback in the fall of 2008. He can be heard regularly on KUOW, the Seattle NPR station and serves as a regular guest host on KCTS Chefs.

Atkinson runs his own recipe and menu development company, “Culinary Consulting.” In the 1990s, he served as executive chef at Seattle’s venerable Canlis restaurant, earning national acclaim for his four-star cuisine based on local, seasonal and sustainably-grown foods prepared in a unique and approachable style. He launched the food and beverage programs at IslandWood, an environmental learning center and retreat center on Bainbridge Island. He also develops menu items for “Organic to Go,” a burgeoning chain of take-out restaurants with stores in Seattle, Los Angeles and Orange County.

Savory Mountain Beef Meatballs (pdf)
These meatballs are tender but they hold together well and they’re easy to make. They are browned in the oven then finished on the stovetop in a pot of beef broth. The meatballs may be made and browned ahead, then held in the freezer to be simmered in the beef broth, or a pot of tomato sauce later. We like to serve them in the brown gravy-like sauce that forms around them with a big bowl of buttered noodles and a jar of cranberry sauce or tart cherry preserves on the side.

Salisbury Steak Pierre (pdf)
Salisbury was a health food advocate from the turn of the last century who recommended eating ground beef because it was easier to digest than steak. The late great Peter Canlis developed his signature take on Steak Diane even before he opened Canlis Restaurant in 1950. We revisited his recipe when we were looking for a new way to prepare ground beef for a casual weeknight supper that could be prepared quickly. A generous amount of Worcestershire Sauce lends the sauce a piquancy that might interfere with the subtle nuances of some wines, so serve this beef with beer or an easy to quaff Zinfandel. With Garlic Mashed Potatoes, this is comfort food at its best.

Mountain Beef Rágu Bolognese (pdf)
Strict rules govern the exact proportions and procedures for making the authentic meat sauce of Bologna. (It is important to remember that this sauce is a meat sauce with tomato, not a tomato sauce with meat.) But the West Coast version is less rigid, more forgiving, and slightly lighter in nature. In its home territory, the dairy-rich Emiglia-Romagna region of Northern Italy, Rágu Bolognese is always finished with a generous splash of heavy cream. Here, olive oil is the primary enrichment. If you can afford it, use extra virgin California olive oil such as “Pasolivo” from the Willow Creek Olive Ranch in Paso Robles. There is no real substitute for real "Parmigiano Reggiano.” Serve the Ragú in small amounts with plenty of hot hand made noodles or spaghetti. Pass the grated cheese separately.

Old Fashioned Mountain Beef and Vegetable Stew (pdf)
When folks made beef stew before World War II, all the ingredients were organic by default; agricultural chemicals were rare and expensive. And beef ranchers seldom finished their animals on expensive grain; instead, all the beef was grass finished. Now, older folks complain that modern foods don't have the flavor of the stuff they remember from childhood. Mountain Beef with its clean grass finished flavor brings back the old-time flavor. It's important when selecting the vegetables for this stew, to choose the darkest most colorful carrots, and the sweetest frozen peas, organic ingredients are your best bet.

Mountain Beef and Sausage Meat Loaf (pdf)
A good homemade meatloaf should be in every cook's repertoire. Keeping our freezer stocked with Mountain Beef has prompted us to seek out sustainably raised pork from a local farm (We buy from Nash Huber nashsorganicproduce.com), and when we combine lean Mountain beef with the fatty sausage made from Nash’s pigs, the results are amazing. While many cooks prefer the uniform results achieved by confining the loaf to a loaf pan, we like the rustic, "artisanal" look of a freeform loaf baked on a flat surface; more surface area is exposed to the dry heat of the oven where it caramelizes to delectable effect. The loaf may be baked with bacon strips on top, or it can be finished with a glaze of ketchup.

 

 

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