Here are some recipies using beef that I have collected over the years. Some are from our loyal customers. They are all tried and true . . . Marylou

Lou’s Beef Brisket

  • 1 - 3 to 4 lb Beef Brisket
  • About 4 Tablespoons oil
  • Salt & pepper to taste, about ¼ tsp each
  • 1 large onion, sliced
  • 1 cup beer or dry wine (I use any left-over wine I have on hand)
  • 1T brown sugar packed
  • 1 or 2 cloves garlic, minced

Trim excess fat from brisket. Place in a 9 x 13 roasting pan. Brush or rub with oil, sprinkle with salt and pepper. Cover with onion slices. Mix beer or wine, brown sugar, and garlic; pour over meat. Cover with foil and bake at 325 degrees for 3 ½ hours. Remove foil; bake 30 more minutes. Remove meat to a platter, keep warm.

You can thicken the broth with a flour and water paste, if desired. Slice brisket across the grain into thin slides and serve with the broth or gravy.


Paula’s Pot Roast

Every cook should know how to make good pot roast. My mother-in-law, Paula Mayse, taught me how when Don & I were first married.. mm

  • 1 - 3 to 4 lb chuck or arm roast
  • 1 pkg. Whole carrots
  • 3-4 medium potatoes
  • 1 Tblsp oil or bacon grease
  • salt & pepper to taste - water

Spray elec skillet or dutch oven with pam or use 1 Tblsp bacon fat or oil to coat. Place roast in skillet at 350-375 degrees, and brown thoroughly on both sides. Turn heat down to about 200-225 degrees; add salt, & pepper, and about 2 cups water. (You can also add fresh sprigs of thyme and/or rosemary if you have it, but herbs are optional). Let simmer about 2 ½ to 3 hours, until tender. About 30 min. before serving, place peeled whole carrots and halved potatoes around and under meat; simmer till tender. Serve with a tossed salad and rolls. A good and hearty meal that holds well in case someone is late for supper.



Mari's Teriyaki Flank Steak

  • 1 onion, chopped fine
  • 1 large garlic clove, crushed
  • 1/2 t. ginger (powdered) or 1 t. fresh, minced or crushed
  • 1/4 cup brown sugar
  • 1 cup soy sauce
  • 1 cup water

Marinate flank steak several hours or overnight. Grill (or broil) until desired doneness. Slice thinly across the grain. Enjoy!

This recipe was sent to us by Kyna Anne Byerly. She writes, “I bought a flank steak from you a few weeks ago and you asked for the recipe. Here it is. I hope you like it. I loved the flank steak, it was very tender and good!”



Hawaiian Short Ribs

  • 3 to 4 lbs Beef Short Ribs
  • 1 1/2 tsp salt
  • 1 13 1/2 oz can pineapple tidbits
  • 1/2 cup catsup
  • 1/4 cup wine vinegar
  • 1/4 cup water
  • 1 green pepper, cut into 1 inch pieces
  • 1/2 cup onion, minced
  • 3 Tlbs. Brown sugar (I use more, but that's optional)
  • 1/2 tsp dry mustard
  • dash ginger optional

Brown ribs in their own fat in Dutch oven. Pour off drippings. Sprinkle ribs with 1 tsp salt; cover and cook over very low heat for 1 ½ hours. Pour off drippings. Combine undrained pineapple, catsup, vinegar, water, onion, green pepper, brown sugar, dry mustard, ginger, and remaining salt over ribs. Cover and cook 30 min. longer. Serve over rice. Excellent company dinner; the kitchen is clean and the wonderful aroma greets them at the door.



Swiss Steak

From Betty Crocker’s New Picture Cookbook, 1967. This was the first home cooked meal I served to Don after our wedding. He was impressed!

  • Cut 3 pound round steak into serving size pieces.
  • Dredge with flour and brown in hot fat in heavy skillet on both sides.
  • Salt and pepper to taste.
  • Top with 2 sliced onions and add 2 cups canned tomatoes.
  • Cover and simmer until tender, 45 minutes to an hour, adding water as needed.
  • Serve with mashed potatoes or white rice, or if you're watching your carbs, mashed cauliflower.



Sho-Me Farms Grilled Chuck Roast

  • 1 4-5 lb Sho-Me Farms Chuck Roast
  • Salt to taste
  • Pepper to taste
  • Water soaked hickory chips

Light the charcoal and cover with soaked hickory chips. Place roast over hot coals and put the lid down to let the wood smoke flavor the meat. Cook about 20 minutes per side, depending on how rare or well done you like your beef - 145 for rare, or 160 for well done. We personally prefer this roast medium rare, about 150 degrees.



Week-Day Meat Loaf (good & easy)

  • 2 lbs lean ground beef
  • 1 cup crushed corn flakes
  • 1 large onion, chopped
  • 3/4 cup ketchup
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons prepared mustard

Combine first 7 ingredients in a large bowl; shape into 2 (71/2" x 4") loaves. Place on a lightly greased rack in broiler pan.; bake at 400 for 40 minutes. Combine 1/2 cup ketchup, brown sugar, and mustard; spoon over meat loaf, and bake 15 more minutes or until meat thermometer registers 160".



Teriyaki Marinade Williams Sonoma: Grilling (1992)

  • 1/3 cup soy sauce
  • 1/3 cup dry sherry
  • 1/3 cup canola or olive oil
  • 2 TBS sugar
  • 2 cloves fresh garlic, minced
  • 2 TBS grated fresh ginger

We like to add a teaspoon or so of red pepper flakes when using this marinade with flank steak, but none if used with chicken. Fresh ginger, not powder, is a must. Very dry sherry is the best. We like to save out some marinade to baste while cooking or the marinade used with the meat can be boiled for three minutes for the same purpose. The meat can be marinated all day or the night before for a great flavor.

From Jeff and Ann Bettencourt, flank steak lovers.
 

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