Delicious Barbeque Meatballs
* 1 lb. Ground Grass-Fed beef
* Splash of port
* Garlic salt
* Grated onion – browned and drained
* Barbeque sauce
* Apricot jam
Mix by hand and for a minimal amount of time, the beef, port, parsley, garlic salt, salt, pepper, onion in a bowl. Shape balls with minimal rolling as the meat requires little heat to cook. Bake in the oven for 12-15 minutes. Mix ½ cup barbeque sauce and apricot jam in a bowl. Add a bit of water. When meatballs are done in the oven, put into a slow cooker along with barbeque mixture. Cook on low setting for 1-2 hours stirring occasionally.
The Best Cabbage Rolls "Holupchi"
* ½ lb. Ground Grass-Fed beef
* Cabbage (wilted)
* Tomato juice – small can
* Few strips of bacon (optional)
* Rice – approximately 2-3 cups cooked
Saute ground beef in a bit of oil. Stir into rice in a mixing bowl. Add salt and pepper to taste. Spoon into individual cabbage leaves and rolling them, fill a casserole dish that has been prelined with cabbage leaves. Put strips of bacon on top. Pour tomato juice on top and add any remaining leaves on top, put a piece of foil on top of this and then the casserole cover. Bake in the oven at 350 degrees for ½ hour, then 325 degrees for ½ hour, then 300 degrees until done (maybe 45 minutes or so). Test with a fork to see if cabbage rolls are soft and that bacon and tomato juice have cooked.
* 1 medium onion
* 1 to 1 ½ pounds grass-fed beef
* Olive oil
* 4-6 cans of beans – can be mixed, chilli style, kidney, navy, or any other favourites
* 2 cans tomato sauce
* Chilli powder
* Hot sauce
Heat olive oil over medium heat, fry onion and add grass-fed beef. Fry only until all the pink is nearly out. Some pink is fine as cooking it later will ensure it is completely cooked. Pour mixture into a slow cooker, add beans, tomato sauce, spices to taste and simmer on a low heat for at least 4 hours stirring occasionally.
* 1 lb. Grass-fed stewing beef or ground beef
* 2 cups fresh mushrooms sliced
* ½ litre broth (can be beef or vegetable)
* 1 medium onion chopped
* ¼ cup ketchup
* Garlic salt
* 1/3 cup flour
* sour cream
* egg noodles
Brown meat and onion, add mushrooms, stir in most of the broth but keep about ½ cup separate. Add ketchup and garlic salt to meat mixture. Cover and simmer for 15 minutes or in a slow cooker for 2 hours on a very low setting. Blend reserved broth and flour and stir into meat. Heat to very hot and then reduce. Sour cream can be added as a ¼ cup to the mixture or as a garnish when serving over noodles. Butter in noodles adds some flavour.
Grass-Fed Beef Lasagna
* One pound or one-and-a-half pound package of Grass-Fed ground beef
* One package lasagne noodles
* 1 500 mL can diced tomatoes
* 3 tbsp olive oil
* 1 medium onion chopped finely
* 2 garlic cloves minced
* ½ can tomato paste
* ¼ cup fresh parsley chopped
* 1 zucchini small – chopped
* 3 cups mozzarella cheese
* 2 tbsp flour
* 2 tbsp butter
* 1 cup milk
Sauté onion and garlic in oil and add ground beef. Add the tomatoes, tomato paste and zucchini. Add oregano and salt to taste. Simmer for 10 minutes on medium heat.
To prepare white sauce
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter. Add ¼ teaspoon of salt. Cook over low heat, stirring for 4-5 minutes. Cooking for this length of time will minimize ‘flour’ taste. Slowly add 1 cup of milk, stirring constantly. Continue cooking slowly until smooth and thickened.
Layer in a 13”x11” lasagna pan. Place ½ of meat mixture, then add lasagne noodle layer, white sauce layer and mix in 2 cups of cheese on top of white sauce mixture. Repeat with noodles and meat sauce and cheese layer on top. Sprinkle fresh parsley on top. Cover with foil and bake at 350 degrees Fahrenheit for 35-40 minutes then an additional 10 minutes uncovered to brown cheese.
Let stand for 5 minutes before serving.
Grilled Argentinean/Brazilian-Style Grass-Fed Beef Steaks
* Grass-Fed Beef Steak cuts of your choice
* Coarse Sea Salt
Pre-heat the barbeque to a moderate temperature. Generously coat the beef steaks with a layer of sea salt and place steak(s) on the grill. Cook approximately 5 minutes per side (remember to cook 30% less than conventional beef) to desired doneness. Using a meat thermometer, cook to approximately 121-126 degrees Fahrenheit for medium rare, up to 140 degrees for well done. After removing the meat from the barbeque, tap the beef to remove some of the salt. Ensure to let the cooked meat stand for a few minutes to seal in juices.
Remember to use tongs rather than a fork to turn meat as the meat’s natural juices are removed when it is stabled.
Serve with your favourite rice dish and fresh salad.
Bom Apetite (Portuguese style)!
Pull Apart Beef
* Roast or brisket approximately 7-8 pounds
* Celery 1 stalk – chopped
* Large onion – chopped
* Garlic clove - minced
* Vegetable broth
* Beef or Chicken stock
* Barbeque spices or sauce
Using a slow cooker/crock pot, place the roast or brisket inside, add both broths to cover meat, cook on a low setting for about 8 hours. Drain off the broth. Shred with a fork and put all meat back into the slow cooker adding chopped celery, onion and garlic. Add salt, pepper, and barbeque sauce or spices to taste and cook one hour to taste.