Taste the difference of All Natural Grass-Fed Angus Beef!
As you read these recipes you will notice a commonality that many of the ingredients do not contain quantities (2 tblsp for example). These recipes are not from a cookbook, rather they are tried and perfected in our kitchen. For quantities we use some of this and some of that. If it looks like a lot then it is probably is too much. We have cooked Shaw Road Farm Grass-Fed Angus Beef many different ways and this page is devoted to some of our family favorites. Our suggestion is to use what YOU like for seasoning but really the beef doesn't need much. In many cases salt, pepper and a little Worcestershire is all you need, but if you are going to use your favorite rub or seasoning blend remember grass-fed beef has it's own flavor LET YOUR MEAT DO THE TALKING AND NOT THE SPICES! With all meat, the more well done you cook it, the tougher it gets, and meat continues to cook for about 5 minutes after you remove it from the heat. If you take it off the grill medium then you will eat it medium well. Watch your temperature and cooking times! Have fun! Don't be afraid to try things a little differently. Who knows, you may really enjoy it! Marbling – the little white flecks in beef – is key to flavor. The higher the amount of marbling, the higher the quality of beef. Shaw Road Farm Grass-Fed Angus Beefis incredibly flavorful, tender, and juicy because of the high amounts of marbling in every cut.
Stuffed Flank Steak with Bira Buta Bacon
Our Newest Creation and a Christmas Dinner Favorite! We made a feast for Christmas dinner to try new recipes out on the family and this one was the meal favorite. Ingredients: 1 Shaw Road Farm Grass-Fed Angus Flank Steak Fresh Garlic Herb d'providence Portabello Mushrooms 1/2 pound of Shaw Road Farm Bira Buta Bacon Cheese (we used a blend of swiss, feta, and blue) salt and pepper
Instructions: 1. Bring the flank steak to room temperature and pound thin and flat with a rolling pin or meat hammer and pre-heat the oven to 450 degrees. 2. Chop the fresh garlic and rub into one side of the flank steak. 3. Sprinkle some herb d'providence or other seasoning of your choice over the garlic 4. Cook the Bira Buta bacon about halfway in a frying pan. You want the bacon to be flexible as it will continue to cook in the oven 5. Lay slices of bacon across the flank steak. We covered the entire steak 6. Slice the mushrooms and layer over the bacon. 7. Add a layer of cheese over the top of the mushrooms. 8. Starting at one of the long ends, roll the steak over the bacon, mushrooms and cheese until you have a sort of steak log. 9. At this point you can tie the log together with bakers string or simply put it in a bread loaf pan and sprinkle a little more herb d'providence over the top. 10. Bake for 10-12 minutes then remove from the oven and slice into 3/4 inch thick slices!
Savory Chuck Roast
Our Chuck Roast is by far one of my favorite roasts. It is the classic pot roast cut, but when cooked this way it is a tender, moist, delicious, roast beef. Ingredients: 3-5 pound Shaw Road Farm Grass-Fed Angus Chuck Roast 2-3 cups of Shaw Road Farmbone broth (see recipe below) 1-2 onions sliced Olive oil Worcestershire sauce Italian Seasoning Thyme FRESH Rosemary sprigs 4 large garlic cloves Salt Pepper (We sometimes use a favorite rub instead of the spices - Jimbo's is great) Instructions:
Completely thaw the roast and bring to room temperature on the counter and pre-heat the oven to 500 degrees
Mix together some Italian seasoning, 2 chopped garlic cloves, thyme, salt, pepper and olive oil in a small bowl.
Brush the roast with the seasoning mixture (or rub) making sure to touch all sides.
On the stovetop, put some olive oil in a skillet and sear the roast making sure to brown all sides. The goal is to create a bit of a crust with the seasoning or rub.
Put 2-3 cups of Shaw Road Farm Bone Broth in a roasting pan with 2 cloves of garlic -chunked
Put the roast in the pan arrange rosemary sprigs on top and scatter onions around the outside.
Bake at 500 degrees for 15 minutes then turn down the oven to 350 degrees for between 30 minutes and 2 hours depending on roast size and how well done you like it. THE KEY TO A PERFECT ROAST IS USING A MEAT THERMOMETER! I check my roast at the 30 minute mark and then every 15 minutes after that. Remove when the internal temperature reaches- 105 - rare, 115 - medium rare, 120 - medium well, 125 - well done.
Place the roast on a serving platter and tent it loosely with aluminum foil. Allow to rest for 5 minutes before carving and serving. Retain bone broth for gravy if desired.
Shaw Road Farm Bone Broth
Bone broth has become a new addition to our recipes, and a staple in our diet. It has become a widespread phenomenon due to the incredible health benefits. While many people drink bone broth, I prefer to use it as the stock for stews, roasts and braising. Our favorite bone broth recipe combines three "cuts" to maximize the nutritional benefits as well as the delicious beef flavor. Ingredients: 2 Shaw Road Farm Grass-Fed Angus Soup Bones 2 Shaw Road Farm Grass-Fed Angus Marrow Bones 1 pound Shaw Road Farm Grass-Fed Angus Sliced Oxtail Some garlic cloves maybe 3 or 4 depending on size An onion or two sliced A couple of sprigs of fresh Rosemary Some Italian Seasoning or dried herbs of your choice Water Directions: In a crock pot or stock pot lay the soup bones in the bottom and put the garlic cloves on top. Place marrow bones around the soup bones a the oxtail slices on top. Add onion and any other vegetables if you decide to put others in. Add water to the top of the crock pot or 3/4 of the way up the stock pot. Add the spices to the pot and cover. The key to a good bone broth is to set it on low for about 12 hours in a crock pot, checking every so often to make sure the water level doesn't get too low. If it drops below half then just add more water. We use a crock pot and when the meat on the soup bones falls off the bone and is super tender, the broth is done. We like to use the broth and meat from the bones in beef stew or the meat can be served as an incredibly tender type of pot roast. Don't be afraid to shorten or lengthen cooking time, and add ingredients as your broth cooks. The slower and longer you cook the bones, the more the nutrients are in your broth!
Recipe Contributions from some of our valued customers!