Ingredients:
1 lb Aurora View Farms Lean Ground beef (thawed)
3/4 milk
1 egg
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 tsp salt
1 tbsp onion flakes
1 tsp worcestershire sauce
1 tsp black pepper
1 tsp garlic powder
Step 1- add all the ingredients into a bowl and mix together with your hands.
Step 2- press into a greased baking dish. When I double the recipe I use a 9x12 baking dish.
Step 3- mix 2/3 cup of ketchup, 1/4 cup brown sugar, 2 tbsp mustard
Step 4- layer your ketchup mixture ontop of the meatloaf. Bake 350 degrees for about 45mins. Until cooked through.
Enjoy!
]]>Step 1- Chop up pieces of unrendered beef fat. We use our certified organic grassfed fat trim that we get from our butcher. It's ok if there are small pieces of beef on the fat- it won't harm the process
Step 2- chop up in uniform pieces and place in a crock pot on low
Step 3- The fat will slowly melt and bubble in the crock pot. I mix it up periodically scraping the bottom to prevent burning. I let it render for at least 6-7 hours. I know the process is complete when the fat no longer bubbles when I'm giving it a stir.
Step 4- Scoop out the "cracklings". These are the bits of fat and beef that didn't breakdown during the process. I usually feed them to my dogs or compost them.
Step 5- Turn off crock pot and let fat cool for an hour. Then strain through cheese cloth into a clean jar. I leave about an inch space to allow for freezing.
Step 6- let fat harden. I like to keep one jar in my fridge and the others in the freezer.
It will store in the freezer for at least a year. Enjoy the benefits of beef fat in your cooking. Its fun to figure out new ways to incorporate beef fat into your recipes.
]]>2 cups warm water
1.5 Tablespoons Yeast
1 Tablespoon Sugar
~ Mix these 3 ingredients together and let yeast foam up. Takes about 5 mins. Add 2 Tablespoons of Olive Oil
5 1/4 Cups All Purpose Flour
1.5 Teaspoons Salt
1. Mix 2 dry ingredients together.
2. Add the yeast/oil mixture. Mix with a fork as much as possible. Then kneed with hands for 5 mins until all incorporated and in a large ball. Rub the whole dough with 1 tablespoon olive oil and place in bowl.
3. Cover the bowl with plastic wrap and cover with a towel. Place in a warm spot for 2 hours to rise.
4. Preheat the oven to 450 degrees. Chop up one of our grassfed pizza pepperoni sausages into pieces. Also we like to add olives, pineapple, onion and peppers. This is where you can add what you like on your pie.
5. When your ready to put your pizza together you don't need to flour your dough or roll it out. Just use your hands and flatten the dough onto any baking sheet. We love pizza night as a family. I always give each one of my kids their own little piece of dough to make their own individual pizza.
6. I like to spray the pan first with cooking spray to prevent sticking. Prick the dough a few times with a fork.
7. Add your pizza sauce, pepperoni and veggie toppings. Bake in the oven for 15 mins. Remove from the oven and add your cheese. Continue to cook for 5-7 mins until cheese is melted and browned.
8. Remove from oven and let cool for 3 mins before slicing. Enjoy!
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Ingredients:
Salt and Pepper
3- 5 tablespoons Olive Oil
2 cups Red Wine
1 Onion- sliced
5 garlic cloves peeled and crushed
1/2 cup all purpose flour
3 cups beef broth
3 celery stalks- chopped into 1 inch pieces
5 carrots- chopped into large chunks
2 cups diced pototoes
1 tablespoon dried rosemary
1 tablespoon dried thyme
1. Unthaw one of our organically raised and grassfed Blade Roasts. Let rest at room temperature for 1 hour and blot any moisture with paper towels.
2. Add olive oil to hot cast iron pan. Brown all the sides of the roast cooking for 3-4 mins per side. Remove roast from pan and add to crock pot.
3. Add onions and garlic to cast iron pan. Fry for a few minutes careful not to burn. Add the red wine to pan- and scrap the bottom of the pan making sure to get all the good roast bits and juices into your sauce. Let the wine reduce by half.
4. Add wine and onion mixture to crock pot.
5. Mix flour into beef broth (it's ok if it's slightly lumpy). Pour into crock pot and add celery and carrot chunks.
5. Cover and cook on high for 4-5 hours. Cooking times will vary for each individual crockpot.
6. Add potato chunks in the last hour. The meal is complete when the pototoes are soft when poked with a fork.
7. Slice the roast and serve with the vegetables and gravy.
]]>Very Easy
Prep- 10 mins
Ingredients:
2 tbsp Chilli Powder
1 tbsp Garlic Powder
1 tbsp Mustard Powder
1 tbsp Sugar
1 tbsp Black Pepper
2 tbsp Salt
1 Bay leaf- crushed
2 cups Beef Broth
Steps:
1. Heat oven to 375 degrees
2. Mix all dry ingredients in bowl
3. Use delicious Aurora View Farms whole flat brisket. The beef should be unthawed and any moisture removed using paper towels to blot.
3. Add Brisket to roasting pan. Add all the dry ingredients and run entire brisket with your fingers getting all the beef covered.
4. Cook for 1 hour in oven uncovered.
5. After an hour remove the brisket and add 2 cups of beef broth to the pan. Cover with tin foil.
6. Turn temperature of oven down to 300 degrees. Place Brisket in oven for approximately 3 hours. Check for doneness using a fork.
7. Remove from oven and let the beef set for 30 minutes. Do not remove the foil to keep moisture and heat in.
8. Slice against the grain and aim for thin slices.
9. Enjoy! Tastes even better the next day cold or reheated.
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