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
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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