Beef Teriyaki
1
lb beef sirloin or round steak
1 cup apple juice
1/4 cup soy sauce
2 tsp dry mustard
1 tsp ground ginger
2 cloves garlic, minced
Cherry tomatoes
Cooked rice
Slice
beef across grain into 3" long strips. Place in a large bowl,
set aside. Combine apple juice, soy sayce, mustard, ginger and garlic.
Pour over beef, turning to coat. Marinate for 15 minutes at room temperature.
Thread strips onto skewers if you have them. Broil or grill the meat
4-5" from heat for 5 minutes or until done, turning and brushing
with marinade while cooking. Healt remaining marinade to serve with
meat. Serve over rice with a garnish of cherry tomatoes. Makes 4 servings.
From
Bill and Laura Paine, Pasture Raised Natural Beef, Columbus, WI.
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Flambeau
Roast
2-3
lb Chuck, Arm, Rump, or Round roast
2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1/2 to 2/3 cup good brandy
Fresh thyme, rosemary and bayleaf
Preheat
oven to 225°. Rub the salt and pepper into the roast. Heat oil
in a heavy pan and brown the roast. When browning is almost complete
add onions, garlic, and shallots. Continue cooking until the onions
are translucent. Remove roast from heat. Pour brandy over the roast
and light with a match. Allow fire to burn out on its own. Add herbs.
Cover and place over medium heat until the meat begins to sizzle.
Roast, covered in the oven until tender, 2-3 hours. Slice. Spoon sauce
over the meat when serving. Serves 4 to 6.
From
Bill and Laura Paine, Pasture Raised Natural Beef, Columbus, WI.
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Beef
Soup Stock
1.
Oven roast beef bones in a pan for approx. 1 hr. at 350° - 500°
F until bones are "browned".
2.
Transfer bones to pot and fill to brimming with cold water.
3.
Prepare "mire poix" (25% chopped carrots, 25% chopped celery,
and 50% chopped onions). Sprinkle mire poix into the pot enough to
cover the water surface.
4.
Bring pot to a simmer for 15 minutes. Skim any grease/tallow that
will have formed from the surface with a ladle 2-3 times.
5.
Add 1 bay leaf, 4-5 peppercorns, and a pinch of dries thyme to the
pot.
6.
Low simmer contents for 8-12 hours. Do not cover the pot or stir.
7.
Stock and be used in cooking or reconstituted with additional ingredients
for soup.
From
L'Etoile Restaurant, Madison, WI.
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Easy
Rump Roast (all day slow cooking)
Cates rump roast
Bouillon granules or cube
Salt and pepper
Flour
Oil
Dip
roast in flour. Add salt and pepper. Heat oil in skillet and brown
roast on all sides. Put roast in slow cooker on medium setting. Add
1 cup of water and 1 bouillon cube or granules. Let it cook all day.
Slice beef thin and let sit in the juice for several minutes to absorb
moisture. (can also use onion soup mix or wine in place of beef bouillon).
From
the kitchen of Kim Cates, Cates Family Farm.
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HEAVEN
CITY'S "Pot Roast"
3
lb. Cates chuck roast or other roast
Flour, salt and pepper mixture
1 giant carrot
1 onion
3 stalks celery
1/2 gallon beef stock or weak beef bouillon (so it won't be too salty
when you reduce stock)
Beef fat or Oil
Heat
beef fat or oil in low pan over hot stove. Dip roast in flour mixture
then brown meat on all sides. Turn heat off and add stock and vegetables.
Cover. Cook at 350 degrees until fork tender (maybe 3 hours for a
smaller roast and 5 hours or more when doing a large amount). Pull
meat out and cool. Shred meat - discard the fat. Puree the vegetables
and degrease the stock (easier to do if cooled in refrigerator overnight).
Reduce stock until you have a very beefy flavor. Add pureed vegetables
to the stock (optional). Add stock mixture to the meat so it is nice
and moist but not so the juice runs all over the plate. Serve with
mashed potatoes, cooked carrots and onions.
From
the kitchen of Scott and Mandy McGlinchey,
Heaven City Restaurant, Mukwanago, WI.
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All
Day Roast
3
lb. Cates chuck roast or other roast
1 pkg. Lipton Garlic & Herb or Onion Soup Mix
2 Tbsp. Worcestershire
1 can cream of mushroom soup
Seasonings
Place
roast in center of large piece of foil. Season as desired. Pour soup
over roast, worcestershire over soup, and dry soup mix over worcestershire.
Pull foil up and seal ends and top leaving some space around roast.
Place in pan and bake at 250 degrees for 8 - 10 hours.
From
the kitchen of Donna Lottes, Madison, WI
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Dilled
Pot Roast
1-2
to 2.5 lb. Cates beef chuck roast
2 Tbsp. cooking oil
1/2 cup water
1 Tbsp snipped fresh dillweed or 1 tsp dried dillweed
1 tsp salt
1/2 tsp pepper
1/2 cup plain yogurt
2 Tbsp flour
3 cup hot cooked noodles
In
large skillet brown roast in hot oil. Place roast in crockpot, cutting
to fit if necessary. Add water. Sprinkle roast with 2 tsps of fresh
dillweed or 3/4 tsp of dried dillweed, salt and pepper. Cover and
cook on high heat setting for 5-6 hours or low heat setting for 10-12
hours, until meat is tender. Remove roast from cooker and shred meat,
skim fat. Reserve 1 cup of the juices. Meanwhile, in a small saucepan
stir together yogurt and flour until well combined. Stir in 1 cup
reserved cooking juices and remaining dillweed. Cook and stir until
thickened and bubbly. Cook and stir 1 minute more. Serve meat with
sauce and noodles. Makes 6-8 servings.
From
the kitchen of Laura Schiltz, Madison, WI
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Baked
Rolled Steak
A
large Cates round steak, tenderized
several pieces of bacon
prepared mustard
1 can cream of mushroom soup
1 pkg. onion soup mix
Cover
steak with a thin layer of mustard. Place strips of bacon lengthwise
on round steak. Roll steak in direction of bacon strips and attach
with toothpicks or tie. Place, fold down, on a large strip of foil
(in center). Over top, spread mushroom soup and dry onion soup. Cover
top with foil and seal ends. Place in pan and bake at 325 degrees
for 3 hours.
From
the kitchen of Kim Cates, Cates Family Farm.
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Baked
Round Steak
2
lbs. Cates round steak
1/2 clove garlic
3 Tbsp vegetable oil
1 (6 oz) can tomato paste
1/2 tsp salt
1 small bay leaf
1/4 tsp thyme
1/4 tsp sugar
1 green pepper, cut in rings
salt and pepper
1/4 cup flour
1 1/2 cup water
1/8 tsp pepper
1 large onion, sliced
Cut
steak into serving pieces, trim fat. Rub with garlic, sprinkle with
salt and pepper. Pound flour into steak. Heat oil in large skillet,
brown steak on both sides. Remove steak and place in casserole. Pour
off fat from skillet. Mix tomato paste, water and seasonings; heat
in same skillet. Arrange onion and green pepper over meat in casserole.
Pour tomato mixture over all. Cover tightly with lid or aluminum foil.
Bake at 350 degrees for 2 hours, or until meat is fork tender. It
can also be cooked in a crockpot for about 7-8 hours.
From
the kitchen of Kim Cates, Cates Family Farm.
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Steak
Marinade for Grilling
1
cup dry red wine
1 cup chopped onion
3/4 cup soy sauce
1/4 cup olive oil
2 lg. garlic cloves, chopped
1 1/2 tsp dry mustard
1 1/2 tsp ground ginger
6 lg bell peppers, cut into strips
Marinade
3-6 hours; cover and refrigerate.
From
the kitchen of Kim Cates, Cates Family Farm.
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Bar-b-que
Sauce for Grilling, Shredded Beef, Sloppy Joes and Beef Brisket
1
cup ketchup
1/4 cup vinegar
1 Tbsp. worcesterchire sauce
1/4 cup brown sugar
2 tsp yellow mustard
1/4 tsp chili powder
1 clove garlic, chopped (or 1/2 tsp garlic salt)
1/2 tsp seasoning salt
1/4 tsp pepper
1 cup finely chopped onion (optional)
(may double recipe for brisket and shredded beef)
Shredded
Beef
Put chuck roast in raosting pan, cover with water, roast at 325 degrees
for 3 hours.
Shred beef, add sauce (and water if necessary).
Sloppy
Joes
Brown ground beef, add sauce.
Brisket
Put brisket in pan, put 1/2 sauce on top, cover. Roast at 325 degrees
for 3 hours.
Slice thin, add sauce.
From
the kitchen of Kim Cates, Cates Family Farm.
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Brisket,
or other roasts
4
to 5 pound Cates brisket or other roast
2 cloves garlic
3 large onions cut in 1/8's
6 to 8 red and green peppers cut in quarters
10 to 12 carrots cut in chunks
1/2 cup water
3/4 cup of Uncle Douggies barbecue sauce (or any thick spicy barbecue
sauce)
3/4 cup of chili sauce
1. Season brisket or roast with garlic.
2. Put in pan fat side up.
3. Cook uncovered at 425 degrees for 30 minutes.
4. Add peppers and onions until onion edges brown.
5. Add carrots and sauces and cover with foil.
6. Turn temp down to 350 degrees and cook 2-3 hours until tender.
7. After it is all cooled down, cut brisket across the grain and put
back into the pan
heat up and serve!
**if you like all the veggies, etc. you can also cook 6 to 8 potatoes
cut in eighths in another batch of the same sauce in a different pan
for a couple hours until tender.
From the kitchen of Marcy Huffacker, Baraboo, Wisconsin
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Black
Bean and Beef Chili
4
slices minced bacon
1/4 cup extra virgin olive oil
2 lbs. Cates ground beef or cubed beef for stew, cut into 1/4 inch
cubes
1 large red bell pepper in small dice
2 poblano peppers, minced
1 jalapeno pepper
2 Tbsp chipotles in adobo or refreshed dries chipotles
1 minced yellow onion
2 minced shallots
2 ribs minced celery
1 minced leek
2 fresh bay leaves
5 Tbsp minced cilantro
8 cloves sliced garlic
5 Tbsp chile powder
3 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano
1/4 cup sherry
1 16 oz can chopped tomatoes in their own juice
1 lb dried black beans
2 qts extra rich chicken stock
Place oil and bacon in a large pot over medium heat. Cook until bacon
is crispy and rendered. Add beef and saute until browned. Add peppers,
chiles, onions, shallots, celery, leek and garlic. Saute until onions
are translucent. Add fresh and dry herbs and spices. Saute a few minutes
more. Add sherry and tomatoes, simmer until reduced by 2/3's. Place
beans and stock into pot. Bring to boil and reduce heat to simmer
beans until very tender - approx 2 to 2.5 hours, stirring frequently
and adding more stock if needed. If beans are done and mixture is
too thin, you can thicken chili with 3 Tbsp corn flour mixed with
2 Tbsp water, drizzling and wisking until desired consistency is achieved.
Season with salt and pepper. Serve with limes, minced onions and tortillas.
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