All our beef should be thawed completely before cooking.
It's always best to thaw in the fridge on the top shelf. If you're in a pinch for time you can place vaccumed sealed meat in a large bowl of cold water and thaw on your countertop.
Grass-fed meat is best when allowed to reach room temperature just before cooking.
If you have discovered a great recipe or a good cooking tip please pass them along to us.
We're always looking for easy and yummy recipes to share with our customers.
A good marinade for flank steak, London Broil and flat iron steak
1/2 cup olive oil
1/2 chopped red onion
1/4 cup sherry vinegar
1/4 cup water
2 T. balsamic vinegar
1 T. ketchup
1 tsp. honey
1 tsp. sugar
1 tsp. chopped fresh rosemary
1/2 tsp. Worcestershire sauce
1/2 tsp. thyme
1/2 tsp. freshly ground pepper
1 pinch cayenne pepper
Mix together all the ingredients.
Pour over meat in a Zip-Lock plastic bag, press out any air and seal. Let marinade from 3 hours to 36 hours in the refrigerator.
Season meat with salt and pepper when ready to cook.
Recipe from Dan Peterson
Valerie's Fabulous Filet Mignon
Cut each filet in half, against the grain.
Cut 3-4 slits in each filet and insert a garlic piece.
Rub filets with olive oil on both side.
Rub salt and pepper on both sides.
Fill bottom of a broiling pan with water.
Broil, in oven, 10 min. on each side 6 in. from heat source.
Recipe from Valerie Simon
Mark's Brisket
Thaw brisket completely before cooking.
2 tbsp. chili powder
1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. pepper
1 tbsp. white sugar
1 tbsp. seasoned salt
1 (2-3 lb.) Hilltop beef brisket
1 1/2 cups beef broth
Preheat oven to 350 degrees F.
Combine first 7 ingredients in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in a preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan.
Lower oven temp. to 300 degrees, cover roasting pan tightly with foil, and cook 3 more hours.
Let brisket rest 30 min. before slicing.
Recipe from Mark Rea
Miriam's Brisket
1 5 to 6 lb. Hilltop Grass-fed Brisket
Salt and freshly ground pepper to taste
2 Red Peppers, seeded and coursely chopped
2 White Onions, coursely chopped
3 Tbls. Olive Oil
3/plus Carrots peeled and sliced 1/2 inch
1/2 cup Fresh Parsley
1 cup Sun Dried Tomatoes, not in oil, Sliced
1/4 cup Ketchup
1 cup Beef Broth
1 Tbls. Brown Sugar
Heat oven to 350 degrees. Place seasoned Brisket, fat side up, in roasting pan.
Saute red peppers and onions in olive oil until softened and slightly browned.
Remove from pan and sprinkle this mixture over the Brisket.
Mix carrots, parsley and sun dried tomatoes, put this mixture around the brisket.
Mix ketchup, beef broth and brown sugar together, add enough to make 2 cups and pour around the Brisket, covering all. Make sure the tomatoes are covered with the liquid.
Cover pan tightly with a lid or heavy foil. Bake about 2 1/2 hours or until tender.
Remove Brisket from pan and let cool. Trim off fat. Slice diagonally and reheat for 30 min. in 350 degree oven.
This is delicious over brown rice or mashed potatoes. Also makes amazing sandwiches! Have a large loaf of crusty bread ready for sopping up the yummy juices. Enjoy!
(From Mo Kirk)
Beef Broth
Stop buying canned beef broth and make your own!
Great for soup and cooking with.
Approx. 5 lbs. beef soup bones (use our neck bones)
5 quarts cold water
1 tsp. salt
1 bay leaf
1 med. onion, peeled
1 carrot
1 stalk celery
2 sprigs parsley
1. Put bones, water and remaining ingredients into a large stock pot. Do not cover. Simmer for 12 hours.
(cooking this long allows you to get all the good nutrients from the bones)
2. Remove meat from bones. You can use the meat in other recipes that require cooked beef or freeze it for later.
3. Strain the broth throug a cheesecloth-lined colander. Cool slightly, refrigerate and then remove hardened fat from top of broth.
4. Refrigerate in a covered container for up to 1 week, or split broth by measuring out smaller quantities and freezing in freezer bags, quart jars or plastic containers. Use for soup base or gravies. Keeps well in freezer for up to 6 months. Makes about 2 quarts. Recipe from American Grassfed Association, Open Pastures
Slow Cooker Beef Stew (Very Easy)
2 lbs. beef stew meat
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
1 tsp. Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, cubed
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, broth, potatoes, carrots and celery.
Cover and cook on LOW setting for 10 to 12 hours or HIGH for 4 to 6 hours.
Serves 6
Beef Liver and Onions
Serves: 4
George Minot received the Nobel Price for Physiology and Medicine in 1934 for developing an extract from liver, Vitamin B-12, to treat pernicious anemia.
Ingredients:
• 1 1/2 pounds sliced liver
• 1½ cups milk, or as needed
• ¼ cup butter, divided
• 2 large Vidalia onions, sliced into rings
• 2 cups all-purpose flour, or as needed
• 1½ teaspoons Creole Seasoning (or salt and pepper)
Method:
1. Gently rinse liver slices under cold water, and place in a medium bowl.
2. Pour in enough milk to cover. Let stand while preparing onions.
3. Melt 2 tablespoons of butter in a large black cast iron skillet over medium heat.
4. Separate onion rings, and sauté them in butter until soft.
5. Remove onions, and melt remaining butter in the skillet.
6. Season the flour with Creole Seasoning (or salt and pepper), and put it in a shallow dish or on a plate.
7. Drain milk from liver, and coat slices in the flour mixture.
8. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan.
9. Cook until nice and brown on the bottom.
10. Turn, and cook on the other side until browned. Overcooked liver is not good.
11. Add onions, and reduce heat to medium.
12. Cook a bit longer until the liver just barely retains pinkness on the inside when you cut to check.
13. Serve with sautéed onions and grits.
Note: This recipe will turn liver haters into converts. Very simple!
The three things that will set your liver above all others are:
1. soak in milk
2. turn liver as little as possible and
3. don't overcook!
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