Backbone Ranch Recipes
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ASIAN BEEF BURGERS
2 lbs. ground beef (grass fed)
1 egg, beaten
1 8 oz. can water chestnuts, chopped
¼ cup minced onion
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tsp. soy sauce
Mix all ingredients in medium bowl with fork. Shape into burgers. Place in preheated skillet over medium heat, cooking approximately 4-5 minutes per side.
OAK POINT OXTAILS
(Oxtails or Short Ribs)
3 lbs. short ribs or 3 oxtails
3 carrots peeled, slice thin diagonally
1 onion thinly sliced
2 cups beef broth
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. Worcestershire sauce
½ cup barbeque sauce
salt and pepper
8 oz. wide egg noodles cooked al dente
4 tbsp. butter
1 tsp. salt
½ cup finely chopped parsley
In a large skillet or pot with a lid, heat oil and butter. Add ribs/oxtail and add salt and pepper. Brown both sides over medium-high heat. Add Worcestershire and bbq sauce, onions, carrots and broth. Cover and simmer over lowest heat possible for about three hours until meat is very tender and falling off the bone. The veggies will probably disappear by the time the beef is done. Add a little more broth if the pot starts to dry out.
Heat the cooked egg noodles in melted butter to which salt and parsley have been added and toss until heated through. Pull apart the beef into small pieces and serve on top of noodles. Give the dog the marrow filled tailbone and watch him smile.
WITH MAPLE GLAZE
2 lbs. flank steak
1/3 cup rice wine vinegar
¼ cup soy sauce
¼ cup mirin or sherry
¼ cup maple syrup
3 cloves garlic, minced
In a heavy saucepan, simmer rice wine vinegar, soy sauce, mirin and maple syrup over low heat until thickened, 15 - 20 minutes. Let cool 30 minutes.
Place Flank steak into large ziploc. Pour marinade over meat and add minced garlic. Place in refrigerator to marinate
2 - 4 hours, turning over bag 1 - 2 times.
Prepare a charcoal grill. Sear meat for 4 minutes on the first side, flip over and sear for 5 minutes on the second side. Remove from fire. All to rest 15 minutes before serving.
Another recipe originating in Good Meat.
BACKBONE RANCH BEEF STEW
(Shank / Chuck / Brisket)
3 lbs. boneless beef shank, chuck, or brisket
Salt and freshly ground black pepper
4 Tablespoons vegetable oil, divided use
1 medium yellow onion, diced
2-3 cloves garlic, minced
3 tbsp. tomato paste
3 tbsp. all-purpose flour
2 cups beef broth (OR 1 cup broth and 1 cup red wine)
2 bay leaves
1 teaspoon fresh minced thyme, or ½ teaspoon dried
1 large sprig fresh rosemary, or 1 teaspoon crumbled dried
12 new potatoes, cut in half
2 leeks, cleaned, cut lengthwise, then crosswise in ½ inch increments
2-3 carrots, peeled and coarsely diced
2-3 celery stalks, coarsely diced
1 fennel bulb, diced
Preheat oven to 250 degrees. Trim beef of excess fat and gristle. Cut in 1 ½ inch cubes, place in rimmed tray, and season with salt and pepper. Heat 2 Tbsp. of oil in Dutch oven over high heat. Working in batches without crowding, sear beef to a deep brown on all sides. Transfer beef to another rimmed tray and set aside.
Add remaining 2 Tbsp. oil to the Dutch oven and heat over medium-high heat. Add onion and garlic and cook, stirring, until golden, 4-5 minutes. Add the tomato paste and cook until it darkens, about 1 minute. Add the flour and cook, stirring consistently, for 4-5 minutes to form roux. Add broth (or broth and wine) to pot and whisk well to remove lumps. Add seared beef with juices. Bring to a gentle simmer over low heat and add bay leaves, thyme, and rosemary. Cover and place in oven for 3 hours. Add diced new potatoes, leeks, carrots, celery, and fennel. Cook 1-1 ½ hours more. Remove bay leaves. Serve stew with a warm loaf of bread for dunking, or serve over buttered noodles or orzo pasta.
Note: This stew was inspired by a recipe published in the Culinary Institute of America cookbook, Cooking at Home, which I HIGHLY recommend.
COCONUT CREAM BEEF CURRY
2 lbs. Beef Shoulder, trimmed
(cut into cubes)
2 tsp. Coconut oil or other cooking oil
1 large onion, chopped
1 can coconut milk (13.5 oz.)
2 tsp. curry powder
(I use a sweet curry powder from Penzey's Spices)
3 cloves garlic, minced
Salt and pepper
½ cup water
chopped peanuts or cashews (diced)
minced green onion
toasted sweet coconut
Preheat oven to 250˚. Warm oil over medium heat in a large Dutch oven
(5 quart) or pot. Cook the onion for 10 minutes until golden, stirring every few minutes.
While the onion cooks, spoon out the thick cream at tht top of the can of coconut milk and place in bowl. Set aside the remaining thinner coconut milk to use later. Mix the curry powder into the cream in the bowl. Add the garlic to the onion pot, stirrning to incorporate and saute for 2 minutes. Add the curry cream and mix well. Add the meat to the pot, seasoning with salt and pepper. Stir together.
Mix in the reserved coconut milk and ½
cup water. Bring to a simmer. Cover and place in oven for 2 hours. Taste for salt. Serve over rice, with garnishes offered for toppings. (We make a batch of the cilantro lime rice to accompany the curry).
Note: This is EASY! Freezes well too. Kudos go to Good Meat, written by Deborah Krasner, for the original recipe!
2 lbs. beef chuck or round steak
cut into 2 inch cubes
Salt and pepper
4 tbsp. butter
2 lbs. sliced fresh mushrooms
2 cloves garlic, minced
½ yellow onion, diced
1/3 cup flour
1 cup mild green chiles (I prefer Hatch chiles found in the freezer section of most markets)
3 cups beef stock
3 cups sour cream
Melt the butter in a very large pot over medium high heat. Add the beef, season with salt and pepper, and brown well on both sides. Remove beef to pan and set aside. Add the garlic, onions, and mushrooms to the pot and saute for 6 minutes. Add the flour to the pot and stir well for 4 minutes. Add the green chiles and beef stock, stirring to remove any lumps. Return the beef and juices to the pan. Whisk in the sour cream, stirring well. Simmer over very low heat for 1-hour, stirring occassionally. Serve over brown rice and noodles.
BELGIAN BEEF STEW
3 lbs. trimmed beef chuck
(cut into 1½-inch pieces)
Salt & white pepper
1½ cups all-purpose flour
6 tbsp. canola oil
3 onions, thinly sliced
4 garlic cloves, minced
One 12-oz. bottle Duvel or other Belgian
6 cups beef stock or more
3 dried thyme sprigs, 3 parsley sprigs,
1 bay leaf (tied in cheesecloth)
10 new potatoes, halved
2 large carrots (cut into ½-inch pieces)
2 parsnips, peeled (cut into ½-inch pieces)
1 tsp. allepo or urfa pepper
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
Parsley, for garnish
1. Preheat the oven to 325˚.
Season the beef with salt and pepper. In a large resealable plastic bag, combine the beef and flour and shake well; remove from the bag, shaking off excess flour. In an enameled cast-iron casserole, heat 2 tbsp. of oil. Add one-third of the beef and cook over moderate heat until browned all over.
5 minutes; transfer to plate. Repeat with the remaining oil and beef.
2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirrning, until softened and browned. 8 minutes. Add the garlic and cook until fragrant. 1 minute. Add the beer and cook, scraping up any browned bits. Return the meat to the casserole and add the stock and herb bundle. Bring to a boil, then cover and braise in the oven for 1½
hours, until the meat is very tender.
3. Add the potatoes and carrots, cover and braise for 25 minutes longer, until tender. Discard the herb bundle. Stir in the mustard and vinegar; season with salt and pepper. Garnish with parsley and serve.
* Based on a recipe by Andrew Zimmern.