A few Do’s to remember about our Beef :
- Beef will appear more pink than you are used to for the temperature because of the different fat composition.
- Use tongs to turn the meat rather than a fork.
- Salt to taste after cooking.
- Let sit loosely covered at least 5 minutes before serving (longer on a large roast). This allows moisture to be redistributed in the beef and minimizes moisture loss through steam in very hot beef.
- Completly thaw meat; partially frozen beef cooks unevenly.
- Thaw in your refrigerator for 12-24hrs to allow ice crystals to thaw gradually and be absorbed into the meat before cooking. If you are in a hurry, submerge the meat in its air-tight (and water tight) cryovak packaging in a large bowl of water. Change the water every 10 minutes or so. Most steaks and ground beef will thaw within half an hour this way.
A few Don’ts to remember about our Beef:
- Don’t overcook. Grass fed beef requires about 30% less cooking time than grain fed beef and will continue to cook when removed from heat. Monitor temperature to serve as a measure for doneness.
- Don’t microwave. This process can change the texture and flavor of beef, and reduce tenderness.
- Don’t defrost roasts or steaks in a microwave oven – it causes tough spots and reduces moisture.
Dadanawa’s Beef Pie
3 cups chopped cooked Dadanawa Beef stew meat
2 onions sliced thin
¼ cup butter or margarine
2 tablespoons flour
1 ½ cups beef broth
1 carrot minced
1 tablespoon minced parsley
¼ teaspoon pepper
Salt to taste
1 pound potatoes mashed and seasoned to taste
Sauté the onions in butter or margarine until browned. Add flour
and brown. Add broth and cook and stir until smooth. Add carrot,
parsley and pepper. Simmer for 5 to 10 minutes. If too thick, add
more broth or water. Add salt to taste; the quantity will depend
upon the seasoning in the broth. Put the meat in a deep pie dish.
Pour the sauce over the meat. Cover the top with seasoned mashed
potatoes. Bake at 400 degrees until heated through and potatoes
are browned on top.
Mary’s Beef Stew
1 lb. stew beef or round steak (1/2 inch cubes)
1 medium carrot, sliced
1 medium potato, cubed
1 small onion, chopped
1 stalk celery, sliced
2 cups water
1/2 tsp each, salt and pepper
In large saucepan, brown beef, them simmer 1 hour
Add potato and onion, bring to boil, cook over medium heat for 8-10 minutes
Add carrot and celery, cook until tender
Araquoi Beef Salad
Serves six
Ingredients
1/4 cup red wine or seasoned rice wine vinegar
1/2 cup olive oil
2 tsp mustard
2 cloves garlic, mashed
1/4 tsp sugar
salt and pepper to taste
12 asparagus, cooked and cut in bite-sized pieces
1 1/2 pounds of grilled Round Steak, cut in fine strips
12 cherry tomatoes, halved
1 14 oz can heart of palm
1 head lettuce, sliced
3 Tbs minced fresh parsley
3 Tbs cheese, crumbled (blue cheese if you have)
Directions
Combine marinade ingredients and mix well. Grill Top Round steak according to instructions in cooking tips and combine with asparagus, tomatoes and heart of palm. Pour marinade over all and refrigerate overnight.
Serving
Arrange beef mixture on bed of lettuce. Sprinkle with parsley and cheese.