Written By Guest Writer Main course / Recipes Nov 10, 2011 Grass-fed/Finished Beef Cooking Guidelines & Recipe SHARE VIA: Facebook Twitter Pinterest“Grass-fed/Finished Beef Cooking Guidelines & Recipes~from Chef Bill JonesCourtesy of Bill Jones and Windhorse Farm Cooking Guidelines1) Grass-fed beef is usually leaner than traditionally raised beef:Use a lower cooking temperature than normal (300-325 F when roasting)Ideally cook to medium rare for steak cutsUse moist heating techniques like braisesCook to a slightly lower temperature than normal and allow the meat to rest at least 5-10 minutes before carving2) Here are the recommended temperatures for Grass-fed Beef. I would recommend cooking to 5 F less than traditional temperatures (shown in brackets). Meat will continue to cook about 5 degrees as it rests so I would also recommend you stop cooking at 5 F lower that the final desired temperature. A good instant meat thermometer will cost about $20 and is a great investment for the kitchen. Rare 135 F (140) Medium rare 140 F (145) Medium 155 F (160) Medium Well 160 F (165) Well done 165 F (170)3) Tenderizing is a good way to create a tender cut of meat. Marinating is a way to increase tenderness and add flavour to the beef. It will also make the meat cook quicker so you are advised to keep a good eye on the meat until you see how quickly it is cooking. Here is a good basic marinade for beef cuts:Braised Beef Short Ribs Serves 4This basic technique could be used with any stew cut of meat, add diced potatoes, carrots and celery to make a complete meal.▪ 1/4 cup (65 mL) flour▪ Salt and pepper to taste▪ 2 lbs (2 kg) beef short ribs▪ 2 Tbsp (30 mL) olive oil▪ 4 cups (1L) beef stock (or beer or wine)▪ 1 head garlic cut in half▪ 1 Tbsp (15 mL) fresh sage, chopped▪ 1 Tbsp (15 mL) tomato pasteIn a small mixing bowl, combine the flour, salt and pepper. Stir to mix.Add the ribs, one at a time, and coat with the flour mixture. Transfer to a hot skillet with the olive oil. Repeat with the remaining ribs. Turn frequently until all sides are browned. Reduce heat if they start to brown too quickly or smoke.Transfer to a roasting pan.Add the beef stock, garlic, sage and tomato paste. Cover tightly with tinfoil and place in the hot 350 F (180 C) oven for 2 hours.Remove from oven and allow to cool for 1 hour. Place in a storage container and refrigerate over night. Next day, remove fat from the surface of the stock.To serve, add ribs and bones to a large skillet. Bring to a boil, simmer and turn meat occasionally while the stock reduces. Check the seasoning and adjust with salt and pepper if necessary.Serve warm, with a little sauce spooned over the meat. Great over mashed potatoes or rice dishes. Deerholme Farm4830 Stelfox Rd,Duncan, BCwww.deerholme.com Windhorse Farm3900 Rowe RoadDuncan, BCwww.windhorseorganics.ca SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Comments are closed.
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