Hello Everyone! I am back with some quick tips for preparing grass fed beef to (what we feel is) its full advantage. Prior to purchasing grass fed beef in bulk, I hadn’t had much experience with eating or preparing this type of lean beef. I just knew that it was healthier for you and that many restaurants boasted grass fed beef on their menus. When we began preparing our grass fed beef using our usual methods, we were a little disappointed by its slightly gamey flavor and lack of moisture. Now that we have been cooking this meat for about a year, we’ve learned how we best like it prepared.
Tip 1: Add a little moisture to the meat. We often use olive oil. We use this technique when browning ground beef for spaghetti and meat sauce. Follow the same tip for making meatballs and hamburgers! No need to add too much oil, just a little bit goes a long way.
Tip 2: Use good, high quality seasonings. We are crazy about Penzey’s seasonings! My husband’s family has been using them forever, and we’ve been using them since we received the big wedding crate of seasonings as a wedding present. We use the Italian herb mix whenever we are making meatballs or meat sauce. When we make burgers, we often add fresh chopped onions, jalapeños, and red pepper flakes. Seasoning well, but not over seasoning really brings out a good flavor in the meat.
Tip 3: Make a homemade gravy or sauce to be ladled over the meat. Last week, I made beef brisket in my crockpot for our Chanukah dinner. My husband and I enjoyed it, but although it was seasoned, we still felt like the meat had a slightly gamey flavor. After dinner, I used the juices leftover in the crockpot to make gravy to put on the brisket. We both enjoyed it much more this way!
Here are a few of our favorite recipes:
1 lb grass fed ground beef
A little drizzle of olive oil (skip this step if you are not using grass fed meat)
A drizzle of Worcester Sauce
1 fresh jalapeño diced up with the seeds removed (you may want to wear gloves)
About a quarter of a small onion diced very small
A few shakes of salt
A few generous shakes of pepper
Mix all of these ingredients and shape them into patties. Use your favorite method of making burgers- grilling or broiling work fine!
Beef Short Ribs
All credit must go to the amazing Pioneer Woman. I cannot describe how delicious this is. Although it is a time consuming recipe- it is very enjoyable! Make this when you have time to cook and enjoy a leisurely dinner. This is one of my husband’s special dishes that he occasionally makes on Sundays.
Crockpot Beef Brisket
1 Medium sized (or so) Beef Brisket
1 cup of red wine
1 onion cut into large chunks
a sprinkle of dried thyme
a sprinkle of dried rosemary
We also used a bit of Penzey’s shallot pepper and Northwoods seasoning. I think they enhanced the flavor, but they are not a requirement. You really can use whatever seasonings that you like. By the way, if you sign up for the Penzey’s catalogue, you will receive coupons for free jars of seasonings! I’ve gotten so many free things from them over the years- its definitely worth it.
Put your brisket in the crockpot, and pour the wine over it. Season as desired and allow it to cook on low for 8-9 hours.
Cut into slices and place on a serving platter once the meat is cooked. You can cut it with a fork!
All of the meat/wine juices (strained of most of the onions)
A few tablespoons of butter
About 3 tablespoons of flour (I have successfully made gravy this way with gluten free flour as well, so that is a fine substitute)
Melt the butter in a small pot over medium low heat , and then mix in the juices. Using a sifter, gradually sift in the flour, mixing after each addition to achieve the desired thickness for your gravy.
I hope that you find these tips and recipes helpful when preparing grass fed beef. They can also be used with whatever beef you have in your freezer, and you won’t have to worry about adding extra moisture. Enjoy!