For a FREE pound of ground beef from Crowd Cow use this link: www.crowdcow.com/johnbeck
Crowd Cow brings the best beef off the ranch and drops it right at your door step. I was really surprised with the quality and taste, but also in their choice of ranches.
Featuring: Gebbler's Cattle, Windy N Ranch, Novy Ranches, and more
- 1lb ground beef
- 1lb ground lamb
- 1lb mashed parsnips (mash with butter and salt if you want, I did)
- 1 tsp herbs de Provence (rosemary, thyme, basil, and other herbs)
- 1/2 cup diced shallots
- 1 tablespoon diced garlic
- 2 1/2cups frozen cut green beans, thawed
- 10 ounce can fire grilled tomatoes
- 1/2cup shredded process American cheese (2 ounces)
- salt and pepper to taste
- Prepare Mashed Parsnips; set aside. In a large skillet cook meat, onions, and garlic until meat is brown and onions are tender. Add the salt, pepper, and herbs. Stir in beans and tomatoes; pour into a greased 2-quart rectangular baking dish or individual baking dishes.
- Spoon Mashed parsnips in mounds on bean mixture (or, if desired, pipe them using a pastry bag and a large star tip). Sprinkle cheese and bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown. Makes 8 servings.
Crock Pot Rump Roast
- 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
- 2 tablespoons EVOO
- 1 head romanesco broccoli
- 3 medium parsnips, peeled and cut into chunks
- 2 small onions, sliced
- 1/2 cup chicken stock (Better Than Bouillon)
- 2 tablespoons horseradish sauce
- 2 tablespoons fig balsamic mustard (Kozliks)
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 3 garlic cloves, minced
- 2 teaspoons smoked salt
- 3 tablespoons cornstarch
- 1/3 cup cold water
Cut roast in half. In a large skillet, brown meat on all sides in oil over medium-high heat; drain. Place romanesco and parsnips in a 5-qt. slow cooker. Top with meat, onions, and garlic. Combine the water, horseradish, mustard, vinegar, Worcestershire sauce, and salt and pour over the meat. Cover and cook on low for 8 hours or until meat and vegetables are tender.
Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 8 servings. (optional, but so worth it)
Broiled Tri Tip
- 1 untrimmed tri-tip
- 2 tablespoons olive oil
- Seasoning salt
Preheat your oven to 425°F.
Trim any silver skin from the bottom of the tri-tip and cover the entire roast with seasoning salt, gently rubbing it into the surface.
On the stove, heat olive oil over high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Turn heat down to medium-high and cook for 3 minutes, or until well-seared. Flip meat and place pan in the oven.
Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing
This cooking method will still work with a trimmed tri-tip, the fat layer just helps keep the roast moist. Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!
Steak with a Browned Butter Sauce
- 1 1-lb, 1-inch thick steak
- Smoked salt to taste
- freshly ground black pepper, to taste
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 teaspoon garlic paste
- Allow steak to come to room temperature by letting it rest on a plate for 30 minutes
- Blot the steak dry; salt and pepper liberally on both sides.
- Get a cast iron skillet very hot over high heat.
- Melt 1/2 tablespoon butter in the pan and add the steak.
- Let it sear on one side without moving it for four minutes. Flip, and sear the other side for four minutes. (Sear the sides for a minute or so each)
- At this point, the steak will be medium-rare. If you want it cooked more than that, continue to heat until desired doneness.
- Remove from skillet and let rest for 10 minutes.
- While steak is resting, melt remaining butter in skillet over medium heat. The butter will begin to brown after a minute or so, since the skillet is so hot. Add the garlic paste and chicken broth, then stir using a flat spatula or wooden spoon to scrape up the browned bits from the bottom of the pan.
- Slice steak against the grain and drizzle with butter sauce.
- EAT IT ALLLLL!