Short Ribs

4-5 lbs. Short Ribs, cut crosswise into 2- 2 ½ inch lengths

Course salt and coarsely ground pepper to taste

2 T. Olive oil

1 large onion, halved and slivered

1 cup beef broth

2 ½ cups of your favorite BBQ sauce

Preheat oven to 350

Sprinkle the ribs generously with S&P.  Place the olive oil in a Dutch oven (or other heavy pot) over medium-high heat.  Brown the ribs well for about 8 minutes.  Remove to plate.  Add the onions to the pot and wilt over low heat, scraping up the brown bits.  Return the ribs to the pot, placing them atop the onions. 

Place the pot in the oven and cook, covered, for 30 minutes.  Add the beef broth and cook, covered, for 45 minutes more.  Remove from the oven.  Stir in your favorite BBQ sauce into the broth and spoon the mixture over the ribs. 

Return the pot to the oven and cook, 40 minutes, basting once or twice. 

Serve with extra sauce if desired.

Blueberry-Beef Burgers (from “Eating Well” Magazine)

2 slices whole-wheat country bread, crusts removed, torn into pieces

1/3 cup fresh or frozen and thawed blueberries

1 T. balsamic vinegar

2 t. Dijon mustard

1 t. Worcestershire sauce

2 cloves of garlic, minced

¼ t. SALT, or to taste

Freshly ground pepper to taste

12 ounces 90% lean ground beef (Brookview Beef works great!!)

1. Place bread in a food processor and pulse into fine crumbs.  Transfer to a large bowl.

2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Form into patties and broil or grill.   

                                                                               Brookview Farm Chili

Ingrediants:

2lbs. Brookview ground beef

2- 14.5 oz. cans Hunt’s Organic Basil, Garlic & Oregano Diced Tomatoes

2- 15 oz. cans Nature’s Place Organic Dark Kidney Beans

2- 15 oz. cans Nature’s Place Organic Light Kidney Beans

1- 6 oz. can Nature’s Place Organic Tomato Paste

1- 15 oz. can Nature’s Place Organic Tomato Sauce

1- 14.5 oz. can Nature’s Place Organic Diced Tomatoes

1 can Campbells Tomato Soup

1 tbsp. chili powder

1 tbsp. garlic

Cook ground beef in cast iron skillet, lightly coated with Extra Virgin Olive Oil.  Drain any grease by placing a paper towel in a colander. Put your hamburger in.  Pat all grease off.  Place hamburger and all ingredients in slow cooker on low for 6-8 hours. Mix all ingredients well.  A perfect treat for your family @ the end of a long days work on a cold winter day!

** Helpful Hint**

Reynolds makes a great product called slow cooker liners.  Place in slow cooker before ingredients for Fast, Easy Clean-Up!

 

                                                                           Never Fail Fudge Recipe

 

1 can sweetened condensed milk

2 cups sugar

1/4 tsp. salt

1/4 cup butter

2 tsp. vanilla

1 bag chocolate chips

(optional)1 cup chopped nuts

 

Mix first 5 ingredients together in pan. Stir constantly, heat to boiling. Boil for 6 minutes.  Remove from heat. Add chocolate chips and stir quickly until all chips are melted. Stir in nuts if desired. Immediately spread into greased 8x8 pan. Refrigerate for at least 4 hours before serving. Take out of pan, cut into small squares. Enjoy!!

                                                                                 Brookview Burger

A traditional farm favorite that is quick and easy!

1 lb. Brookview Grassfed Beef

¾ cup freshly chopped onion

2 T. minced fresh garlic

¾ c. chopped fresh parsley

2 T. Worcestershire sauce

1 large Brookview Farm free-range egg

2 T. Olive oil

salt and pepper to taste

Combine all ingredients, being mindful not to overwork your ground beef. 

Shape into patties (we recommend at least 1/3 lb. each)

Pre-heat skillet over medium to medium high heat, then brush lightly with oil.

Cook burgers 2-3 minutes each side.  For best results, flip each burger only once and don’t press those precious juices out with a spatula!

Enjoy!

Pan-Seared FLAT IRON STEAK

from

Southern Living Magazine

The trick to a great crust is to use a very hot skillet; a large cast iron or heavy stainless steel skillet works best.  Have your hood fan on high…there will be some smoke.  If you can’t find a flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.

MAKES 4 SERVINGS

PREP: 5 MIN.  COOK: 10 MIN.

STAND: 5 MIN

1 (1-lb.) flat iron steak

2 tsp. Montreal steak seasoning

¼ tsp. kosher salt

1 Tbsp. vegetable oil

Rub steak evenly with steak seasoning and salt.

Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness.  Let stand 5 minutes. Cut diagonally across the grain into thin strips.

MEATBALLS

Take 3 lbs. Brookview Farm ground beef and mix with bread crumbs, 3 small eggs and 2 tsp. worchestershire sauce.  Shape into 1” balls and bake at 350° until brown.

Meatball sauce recipe using Brookview Farm honey:

3 cups chopped onion

¼ cup Brookview Farm honey

1 tbls. garlic, chopped

2 tbls. lemon juice

1 cup sweet pepper, chopped

1 tbls. salt

½ cup parsley, dried

3 tbls. worchestershire sauce

1 cup dry white wine

3 tbls. vinegar

1 tbls. liquid smoke

2 cups ketchup

½ tbls. Louisiana hot sauce

Preperation:

Place all ingredients in a large saucepan.  Bring to a boil.  Simmer, covered, over very low heat an hour.  Add meatballs and serve warm.

We served this during a Thursday and Saturday market in November and it was a big hit!

BEEF BARBECUE

Cook in the oven or crockpot on low until falling off the bone:

3 lb. Brookview Farm Roast

cover roast about ½ way with water

Add 1 cup red wine

Juice of one orange (for tenderizing)

Pull beef apart and add to the barbecue sauce below and simmer on low for fifteen minutes.

Barbecue Sauce:

Cook on the stovetop the following ingredients:

1 cup Ketchup

1/4 cup vinegar

2 tbs. Butter

1 tsp. mustard

1/4 cup water

2/3 cup onion

3 tbs. Worchestershire sauce

2 tbs. brown sugar

*If you like your barbecue juicy, you may want to double the sauce according to the size of your roast.

Italian Sausage Soup

 

1 lb bulk Italian Sausage (Amanda mixed both Sweet Italian & Hot Italian)

1 can (14.5 oz) Italian stewed tomatoes

1 can (8 oz) tomato sauce

1 c. frozen Italian vegetables

¾ c julienned green, sweet red and/or yellow  

       Pepper

¼ c onions

¼ c white wine or chicken broth

1 t. brown sugar

1 t minced fresh parsley

½ t Italian seasoning

1/8 t salt

1/8 t pepper

 

In a large skillet, cook sausage over medium heat until no longer pink.  Meanwhile, in a large saucepan, combine the remaining ingredients.  Bring to a boil.  Reduce heat and cover and simmer for 10 minutes or until the veggies are tender.   Drain the sausage; add to soup and heat through.

 

(You can also just cook the sausage and add all the other ingredients and simmer.)