It also works well if you have a large enough food processor or Kitchen Aid style mixer with the paddle attachment. 5 tbs onion powder)Ĥ cloves garlic minced fine (can substitute for 1 tsp garlic powder)Ģ tbs minced oregano leaves (can substitute for 1 tsp dried oregano)ġ tbs minced rosemary leaves (can substitute for 1/2 tsp dried rosemary)ĥ sage leaves minced (can substitute for 1/2 tsp rubbed sage)ġ/2 tsp toasted fennel seeds (if using Italian sausage you can skip this)ġ tbs minced thyme leaves (can substitute for 1/2 tsp dried thyme)ġ/2 cup +/- bread crumbs (we like panko, but it’s not necessary)Ĭombine equal parts beef, lamb and pork in a bowl and mix thoroughly. Hopefully this recipe inspires you to experiment a little!ģ0 Minutes + 24 hours 15-40 Minutes 25 +/- hoursĮquipment: Large mixing bowl, refrigerator, 2-3 baking sheets, ovenġ pound freshly ground pork (Italian sausage works well)ġ tbs sea salt (like Redmond’s or Himalayan Pink)ġ/2 yellow onion minced fine (can substitute for. The best meatball is always made from a combination of meats and today’s recipe includes CTS beef and lamb with freshly ground pork (we hope to be offering pork within the next year). Any way you make these things you won’t be disappointed. They can be put in a flavorful tomato sauce and pair with your favorite pasta, like today’s recipe, or they can be put on fresh beer bread and smothered in cream or beef gravy. Let them rest for about 5 minutes and enjoy!Ī classic comfort food in our house that has endless applications is the meatball! They can be made bite-sized or big enough to be a personal meatloaf. Sear each side for 15-30 seconds depending on how done you like your steaks. Take the steaks out of the oven about 10 mins before you plan to eat. Place a cast iron skillet over high heat until it is screaming hot! Keep them cooking on this very low temperature for about 3 hours. Place the steaks in the oven (or we use an electric smoker) on the lowest setting (in the smoker we use 150 but the oven only goes down to 170). Bringing the steaks slowly up to temperature allows for more time for any connective tissue to break down and will allow for a more tender steak.Įquipment: Cast iron skillet, baking sheet, oven/smokerġ sprig fresh Thyme (leaves only!) crushed/chopped (1 tsp dry)Ĭut your steaks or buy them already cut and let them come to room temperature for about 10 mins while you get the seasonings combined.Ĭombine all the seasonings and season each side of the meat liberally. Since most young grass finished beef is lower in fat content it can be tougher. This is a variation of the reverse sear method that is popular with grass finished beef. These go great with with broiled brussels sprouts with bacon and balsamic vinegar, sweet potato hash and a simple glass of muscadine wine. We had whole ribeye rolls saved and they were cut to about 1.5 inches in thickness. For what they lack in size and muscle they sure do make up for in taste. These steaks came off of a belted galloway steer we had processed a while back. Let chops rest for about 5 minutes before serving. Sear chops for 1 minute on each side and finish in the oven until internal temps reach approximately 140F (use a instant read thermometer). Place skillet on medium-high heat and allow to come to full heat. Remove chops from marinade 30 minutes prior to cooking. Place into the refrigerator for 24 hours. These pair perfectly with rosemary red potatoes, grilled/broiled asparagus, a light all-greens salad with a vinaigrette, and your favorite glass of red wine.Įquipment: Cast iron skillet, baking sheet, sealed plastic containerĤ fresh sage leaves crushed/chopped (1 tsp dry)ġ sprig fresh Oregano (leaves only!) crushed/chopped (1 tsp dry)ġ sprig fresh thyme (leaves only!) crushed/chopped (1 tsp dry)ġ/2 red/white/yellow onion (No sweet onions), choppedĮnough warm, filtered water to cover chopsĬombine all ingredients into the seal-able plastic container and mix well. These little T-bones (loin chops) and shoulder chops were marinaded for about 24 hours then seared and finished in to a perfect medium.
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