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Lamb Lollipops with Herbed Gremolata

pitchforkranchbeef@gmail.com (Lindsey Anson) — Wed, 19 Feb 2025 15:15:55 GMT

We love fresh mint served with lamb, but the addition of lemon, pistachios and parsley adds such depth of flavor that really makes that sweet lamb flavor POP!

Lamb is an excellent source of high-quality protein, which is essential for muscle growth, repair, and maintaining overall body function. Along with being delicious lamb is Rich in Vitamin B12, Niacin, Vitamin B6 and Riboflavin.

Ingredients

    1 rack of lamb
    1 tbsp salt
    1 tbsp pepper
    ½ cup fresh mint finely choppd
    ½ cup fresh parsley finely chopped
    ¼ cup crushed pistachios
    1 tbsp minced garlic
    juice of 1 lemon
    zest of 1 lemon
    3 tbsp olive oil
    pomegranate seeds

Instructions

    Generously season your rack of lamb with salt & pepper. Preheat oven to 450F.
    Add 1 tbsp butter to a hot skillet and sear both sides of the lamb, about 2 mins each side. Add a crushed clove of garlic to the pan and *with the fat side up* place in oven until internal temp reaches 135F for medium rare.
    Allow rack of lamb to rest for at least 10-15 mins before slicing.
    While lamb rests, combine all garnish ingredients in a bowl and stir to combine.

Arrange lamb lollipops in a circle on a large plate or platter, bones sticking outwards so they can be grabbed. Top with garnish.

Check out more delicious recipes on She Likes Milk website: https://shelikesmilk.com/lamb-lollipops-with-herbed-gremolata/

Meal Prep Breakfast Sandwiches

pitchforkranchbeef@gmail.com (Lindsey Anson) — Wed, 19 Feb 2025 15:09:58 GMT

These easy-to-make meal prep breakfast sandwiches feature fluffy scrambled eggs, melted cheese, and your choice of savory fillings, all sandwiched between toasted English muffins for a quick, delicious start to your day! They are great to keep in the freezer, and are easy to throw into the toaster oven to reheat!

Ingredients

    8 english muffins
    8 eggs
    1 cup cottage cheese
    ½ cup milk
    2 tsp salt
    1 lb breakfast sausage patties or swap for bacon
    8 slices American or cheddar cheese

Instructions

    In a large bowl (or a blender), add eggs, cottage cheese, milk and salt. Blend until smooth (with an immersion blender if in a bowl).
    Pour onto a parchment lined baking sheet and bake at 350℉ for about 17 minutes. Allow eggs to cool before cutting into 8 equal squares or circles for your sandwiches.
    Prepare your protein of choice until cooked through, I prefer bacon or sausage.
    Assemble your sandwiches by adding a tablespoon of butter to each side of the English muffin, then layering the egg, cheese and protein of choice. Wrap tightly in parchment paper.
    Refrigerate for a few days of freeze for up to a month. To reheat in microwave: remove from parchment paper and wrap in paper towel. Defrost in microwave and heat on high for at least 60 seconds, let stand for 2 minutes.

To reheat in toaster oven/oven: Wrap in foil, preheat to 375℉ and heat for 15-20 minutes.

Head to she likes milk website for more great recipes: https://shelikesmilk.com/meal-prep-breakfast-sandwiches/

Pumpkin Short Rib Ravioli

pitchforkranchbeef@gmail.com (Lindsey Anson) — Tue, 29 Oct 2024 15:31:50 GMT

Pumpkin short rib ravioli is a delicious pasta dish that is perfect for fall by combining the savory flavors of braised short ribs with the sweet, earthy taste of pumpkin. The ravioli are made from fresh pasta dough filled with a mixture of tender, shredded short ribs that have been cooked low and slow in broth with herbs and spices, and pureed pumpkin for added creaminess and flavor.

For the Pasta:

2 cups flour

1 tsp salt

4 egg yolks

1/2 pumpkin purée

For the Short Ribs:

1 lb beef short ribs

S&P

1 tbsp butter

1 onion, chopped

3 cloves of garlic, minced

1 tbsp tomato paste

2 cups dry red wine

2 cups beef stock

For the ribs:

1. Generously season ribs with salt and pepper. Preheat oven to 350 F. In a large Dutch oven over medium high heat, melt tbsp of butter and sear each side of ribs to form a nice crust, about 3 mins each side. Remove from pot and set aside.

2. Add onions and garlic to beef drippings in the pot and sauté until translucent, about 4 mins. Add 1 tbsp tomato paste and stir into onions, letting it caramelize and slightly stick to the pan, around 4 mins.

3. Add red wine and gently scrape bits from the bottom of the pan, add beef stock and return ribs to the pot. Cover with a lid and bake for 2.5-3 hrs. Ribs should fall off the bone and be very tender. Shred with a knife and fork and spoon juices over the beef to keep moist.

For the pasta:

1.On a clean surface, pile your flour and make a well in the center. Add eggs + pumpkin. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form.

2. Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them.

3. Use your ravioli cutter to measure how far you need to space out the filling. Arrange quarter sized amounts of shredded beef evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all.

5. Boil for about 2-3 minutes and strain.

Enjoy!

Watermelon Short Ribs

pitchforkranchbeef@gmail.com (Lindsey Anson) — Tue, 13 Aug 2024 14:38:42 GMT

August produce meets BBQ season in this savory recipe. You can make these so many different ways! Smoked, grilled, slow cooked, or baked.

Short ribs are a cut of beef that comes from the lower part of the ribcage, specifically from the brisket, chuck, or plate sections. They’re known for their rich flavor and tender texture, especially when cooked slowly. Watermelon and meat might sound like an unusual pairing, but they can actually complement each other quite well! The sweet, juicy nature of watermelon can balance out the richness and savory flavors of various meats.

For the marinade:
2-3 cups watermelon juice
Juice of 1 lime
For the dry rub:
3/4 cups brown sugar
3 tbsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
For the Watermelon BBQ Sauce:
2 cups watermelon juice
1/2 cup brown sugar
6oz tomato paste
1 tbsp balsamic vinegar
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
Smoked paprika, garlic & onion powder, 1 tsp each
- marinade ribs in watermelon & lime@juice for at least 1 hr before cooking
- after they have marinated, massage the dry rub all sides of the ribs; arrange on a foil lined
large baking dish and tightly cover with another layer of foil
- bake at 300F for 3-4 hrs, until internal temp has reached 205F
- while ribs are baking, prepare BBQ sauce by combining watermelon juice & brown sugar over
medium heat in a large saucepan, let simmer for a few mins before adding all other ingredients,
let come to a boil for 1 min and reduce to a gentle simmer for about 15 mins
- let cool & adjust ingredients to taste, you may want more of a zip of vinegar or sweeten w
sugar
- brush onto ribs before serving
Enjoy!

Cochinta Pibil

pitchforkranchbeef@gmail.com (Lindsey Anson) — Mon, 05 Aug 2024 22:03:37 GMT

Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula. It typically features slow-roasted pork marinated in a blend of spices and achiote paste, which gives it a distinctive red color and rich flavor. Roughly translated to “baby pork braised in an earth oven”, this Yucatec Mayan tradition is created by marinating tender pork in citrus juices and spices, wrapping the roast in banana
leaves and roasted in an underground pit.

With a few simple modifications at home like a Dutch oven & corn husks, you can still enjoy this
delicious traditional recipe from home, and better yet, it makes a fantastic weeknight meal with
little prep time and cooking on it’s own!

Imgredients:
1 pork roast (boston butt, loin/ shoulder)
1 cup orange juice
1⁄2 cup lime juice
3 cloves minced garlic
2 tsp salt
1 tsp oregano
1 tsp cumin
1⁄2 tsp cinnamon
3.5 oz achiote paste OR 2 packets of Coriander & Annatto seasoning
Corn husks (optional)
Corn tortillas
Pickled red onions
Cilantro
Queso fresco
Lime wedges

Directions:

1. Cut pork roast into large cubes. Mix orange & lime juice, and all seasonings together in a
bowl until fully incorporated. Add to pork in a large freezer bag or large bowl and cover
with cling wrap. Place in fridge and allow it to marinate overnight or at least 8 hours.

2. After pork has marinated, preheat oven to 400F.

3. OPTIONAL: line the bottom of your dutch oven with corn husks, add your pork, and layer
additional husks on top to cover pork; This is not required, as your enclosed dutch oven
seals the meat, but it adds a herbaceous flavor similar to the banana leaves and more
authentic to the recipe.

4. Set lid on the pot and palace in oven, immediately reducing heat to 325F; allow pork to
braise for at least 4 hours

5. Once cooked, shred pork, it will be very tender.

6. This dish is traditionally enjoyed on a warm corn tortilla, pickled red onions and a lime
wedge.

Enjoy!

Short Rib Poutine

pitchforkranchbeef@gmail.com (Lindsey Anson) — Fri, 02 Aug 2024 16:32:50 GMT

Short Rib Poutine is a delicious and indulgent twist on the classic Canadian dish. it combines the rich flavor of Short Ribs with the classic components of poutine.

Poutine originated in Quebec, Canada, in the late 1950s. There are several claims about who invented it and where, but it is widely recognized as a Quebecois specialty. Poutine is often enjoyed as a hearty comfort food and is popular in Canadian diners, fast-food places, and even gourmet restaurants but now you can make it at home with farm fresh beef.

Short ribs are a flavorful and tender cut of beef that comes from the lower rib area of the cow, specifically from the plate and chuck sections. They are known for their rich, beefy flavor and succulent texture, making them a favorite for various cooking methods.

INGREDIENTS:

1 lb Home Ranch beef short ribs

1 tsp salt & 1 tsp pepper

1tbsp butter

1 onion, chopped

3 cloves garlic, minced

1 1/2 tbsp tomato paste

1 can of lager or red ale beer

3-5 cups beef stock

French fries (fresh cut or frozen)

Fresh cheese curds

For the gravy:

2 tbsp butter

2 tbsp flour,

2-4 cups braising liquid

Preheat oven to 350 F & season ribs with S&P. Melt tbsp of butter in a large dutch oven over medium-high heat. Sear each side of ribs to form a crust. Remove & set aside
Add onions & garlic to pot and sauté for 3-5 mins. Add tomato paste & stir into onions, caramelizing to the pan.
Add beer and gently scrape any cooked bits from the bottom of the pan. Add beef stock and return ribs to pot. Ribs should be covered in the braising liquid, so add more beef stock if needed.
Set in oven and allow to braise for 3 - 4 hours. Ribs should fall off bone and be very tender. Shred with fork and spoon juices over the meat.
Make the gravy by melting butter in a large sauce pan over medium heat. Whisk in flour, and slowly whisk in braising juice. Stir and let gently simmer until it thickens.
Assemble by plating fries and layering with cheese curds, gravy and shredded beef.

Coffee Crusted Surf And Turf

pitchforkranchbeef@gmail.com (Lindsey Anson) — Fri, 02 Aug 2024 15:21:51 GMT

Here at Range Market we are all about transparency. When you buy directly from a farmer, you can ask questions about how the animals are raised, what they are fed, and how they are treated. This transparency can give you more confidence in the ethical and environmental practices behind your food. Knowing where your food comes from and the people who produce it can create a deeper appreciation for what you eat. It fosters a stronger connection between consumers and their food sources. Our farmers often offer a range of cuts and can sometimes customize orders to suit your preferences. This means you might get cuts of meat that are harder to find in grocery stores.

Sirloin steak is a popular and versatile cut of beef that comes from the rear part of the cow, specifically from the sirloin section between the short loin and the round. It is known for its balance of tenderness and flavor. The coffee rub on this recipe g ives this meal an extra kick and a unique flavor you wont find anywhere else.

INGREDIENTS For the coffee rub:

1 large Home Ranch sirloin steak

1/2 lb peeled & deveined shrimp

1/3 cup coffee grounds

1/3 cup brown sugar

3 tbsp paprika

1 tbsp fresh cracked pepper

1 tbsp salt

For the bourbon parmesan sauce:

2 tbsp butter

1 shallot, finely minced

1/2 cup bourbon

1 cup chicken broth

Fresh sprigs of thyme

1 cup heavy cream

1/4 cup grated parmesan

2 tsp fresh ground pepper

DIRECTIONS:

1. Combine coffee grounds, paprika, salt, pepper and brown sugar and generously rub into steak. Let sit at room temperature for 30 mins. Grill or cook on the stovetop until internal temperature reaches 140-145F for medium cooked (lightly pink center).

2. Prepare the shrimp by tossing in coffee ground rub (*add 1 tbsp of olive oil), toss to coat evenly. Cook evenly on both sides for about 4 minutes or until internal temp reaches 145F.

3. Remove shrimp, in the same pan, melt 2 top butter and add minced shallot. Cook until translucent, about 3 mins. Remove heat and add bourbon, chicken broth & thyme. Allow to lightly simmer for about 10 mins or until reduced by half.

4. Remove thyme sprigs & whisk in heavy cream. Let gently simmer for about 8 mins, allowing it to thicken. Whisk in Parmesan and pepper.

Poblano Birria Tacos

pitchforkranchbeef@gmail.com (Lindsey Anson) — Mon, 10 Jun 2024 20:05:58 GMT

Birria tacos have a rich and flavorful history rooted in Mexican cuisine, particularly in the state of Jalisco. Birria tacos have gained widespread popularity both in Mexico and internationally, thanks to their delicious flavors and versatility. In recent years, birria tacos have become a trendy street food and are frequently featured on menus at taquerias and food trucks, both in Mexico and in other countries. Variations of birria tacos have also emerged, including creative twists such as birria ramen, birria quesadillas, and birria pizza, showcasing the dish's adaptability and appeal.

Overall, birria tacos represent a delicious fusion of traditional Mexican flavors and modern culinary innovation, making them a beloved and iconic dish in Mexican cuisine. We hope you enjoy this recipe that includes beef from one of our very own producers here on Range Market: The Home Ranch.

Lobster Mac And Cheese Steak Pinwheels

pitchforkranchbeef@gmail.com (Lindsey Anson) — Mon, 10 Jun 2024 19:49:23 GMT

How about a surf and turf dish featuring succulent lobster and tender steak? Using farm-fresh steak straight from Range Market adds an extra dimension to your dish, the quality and flavor of the meat are unparalleled.

The combination of steak and seafood, often referred to as "surf and turf," is beloved for several reasons:

Contrasting Flavors and Textures: Steak and seafood offer a delightful contrast in flavors and textures. Steak tends to be rich, savory, and hearty, while seafood brings a lighter, fresher, and sometimes briny taste. When paired together, they create a harmonious balance on the palate.
Versatility: Both steak and seafood come in a wide variety of cuts and types, allowing for endless combinations and flavor profiles. Whether it's a tender filet mignon paired with succulent lobster tails or a robust ribeye accompanied by buttery shrimp, there are countless ways to pair steak and seafood to suit different tastes and preferences.
Luxurious Dining Experience: Steak and seafood are often associated with indulgence and special occasions, making them a popular choice for celebratory meals or romantic dinners. The combination of these two premium ingredients elevates the dining experience and adds a touch of luxury to the meal.
Complementary Cooking Techniques: Steak and seafood can be prepared using a variety of cooking methods, from grilling and broiling to pan-searing and roasting. These different techniques allow each ingredient to be cooked to perfection while retaining its natural flavors and juices, enhancing the overall dining experience.
Nutritional Balance: Combining steak and seafood can also provide a well-rounded nutritional profile. Steak is rich in protein, iron, and B vitamins, while seafood is an excellent source of omega-3 fatty acids, vitamins, and minerals. Together, they offer a balanced meal that satisfies both taste and nutritional needs.

Overall, the appeal of steak and seafood together lies in their ability to complement each other, creating a memorable dining experience that is greater than the sum of its parts.

French Onion Steak Pinwheels

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 18 Apr 2024 16:44:27 GMT

These Skirt Steak Pinwheels are an absolute must-have in your arsenal. If you're wanting to wow your dinner guests or prepare a flavorful and hearty meal for your family, look no further!

Skirt steak is a flavorful cut of beef that comes from the diaphragm muscle of the cow. It's known for its robust beefy flavor and coarse texture. Skirt steak is quite popular in many cuisines, especially in Latin American dishes like fajitas and carne asada. It's a versatile cut that can be grilled, broiled, or pan-seared.

Ingredients:

1 skirt steak

3 tbsp cold butter

 2 white onions, thinly sliced

1 tbsp minced garlic

 2 tbsp dry white wine

 1 tbsp chopped fresh rosemary

1 tbsp chopped fresh parsley

6-8 slices of Swiss cheese Grated Gruyère to garnish

1. Preheat oven to 350 F. Begin by heating a large skillet over medium-high heat and melting the 3 tbsp of butter, melting until frothy. Add your thinly sliced onions and garlic, stir frequently as your caramelize onions. This will take around 10-15 minutes, allow them to reach a dark golden color.
2. De glaze with the 2 tbsp of white wine and add chopped herbs, allow wine to reduce and set onions aside in a small bowl. 3. Lay skirt steak out on a clean, flat surface. Slice down the middle to create two halves length wise. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel.
4. Lay slices of Swiss cheese down the length of both the flattened skirt steaks. Top the cheese with spoonfuls of caramelized onions down the center. 5. Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium high heat for 1 minute on each side.
6. Place skillet in oven and bake until internal temperature reaches 125 F. Garnish with grated Gruyère and broil until tops are golden brown. Top with fresh parsley and enjoy!

Teres Major With Truffle Butter

pitchforkranchbeef@gmail.com (Lindsey Anson) — Fri, 05 Apr 2024 14:05:52 GMT

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The Teres Major is also known as the Butcher’s Cut Oyster Steak, as it’s as tender as the filet mignon without the hefty price tag. You can fidn this cut from Ickes Beef here on the Range Market website!

 Ingredients:

-1 teres major cut -S&P -Fresh herbs - rosemary, thyme &/or parsley

For the Truffle Butter: 

-1/2 stick unsalted butter 

-1 tbsp truffle paste/ oil 

-Fresh parsley 

-Fresh grated Parmesan (1-2 tbsp) S&P

For the steak: Dry brine your steak by coating it in salt, pepper and fresh herbs. Wrap in plastic wrap and leave in fridge for 24 hours. Set out at room temperature for 30 mins before cooking. Cook in an oiled cast iron skillet for 4-7 mins each side depending on desired wellness.

Important: allow this steak to REST for at least 15 mins before slicing and serving. Because of where this cut is located on the animal, it requires more time to set so no juices are lost.

For the butter: combine room temperature butter and all ingredients in a small dish. Add a hefty tbsp to the cast iron skillet to cook your steak in and serve a knob on top of your prepared and sliced steak medallions.

Enjoy!

Bacon Breakfast Pizza

pitchforkranchbeef@gmail.com (Lindsey Anson) — Fri, 29 Mar 2024 17:17:05 GMT

There’s nothing better than a breakfast to share on Easter weekend! Check out this breakfast pizza featuring bacon from Yoder Farms!

Ingredients:
1 sheet of puff pastry dough
1/2 lb bacon
3 tbsp butter
3 tbsp all purpose flour
1 1/3 cup whole milk
1 1/2 cup grated sharp cheddar cheese 1/2 cup cheeese for topping
S&P
5 eggs
1/4 cup whole milk

1. Preheat oven to 400 F. Lay puff pastry dough in a cast iron skillet to cover the full pan, cutting the extra dough off the edges and adding it to empty places. Poke dough with fork and bake for 10-12 mins until golden brown. Use a spoon to flatten bottom and sides of crust.

2. Cook bacon until crispy — either in a greased pan over medium high heat or bake at 400 F for 10-13 mins. Set aside to cool on a paper towel lined plate and rough chop once cooled.

3. Prepare cheese sauce — in a small sauce pan, melt butter until frothy and whisk in flour. Over medium heat, slowly whisk the cup of heavy cream a little at a time so that it thickens.
Once all added and sauce has thickened, gradually add shredded cheese while continuously
stirring, season with salt and pepper and keep warm.

4. Cook your eggs — whisk eggs and milk in a large bowl and cook over medium heat in a greased skillet. Once eggs are 3/4 way cooked through, turn off heat and set lid over pan for
eggs to finish cooking.

5. Assemble & bake — pour cheese sauce onto crust, then add eggs, remaining 1/2 cup cheese and finally top with the chopped bacon. Bake for 15 mins and let sit for at least 15 minutes before slicing & serving.

So... What is Teres Major?

pitchforkranchbeef@gmail.com (Lindsey Anson) — Fri, 29 Mar 2024 17:11:13 GMT

In the world of steaks, certain cuts reign supreme, commanding high prices and coveted spots on fine dining menus. But what if you could enjoy the succulence of a filet mignon or ribeye without breaking the bank? Enter the teres major steak, an underrated gem in the realm of beef cuts.

Let's start with the basics. The teres major steak comes from the chuck section of the cow, nestled right below the front leg. Often overshadowed by its more famous counterparts like the tenderloin, this cut boasts remarkable tenderness and flavor. Despite its similarities to the tenderloin, the teres major steak rarely exceeds 10-12 ounces in size, making it a perfect portion for many dinners.

What sets the teres major apart is its location within the chuck primal. Despite being in an area of the cow that experiences considerable movement, the teres major benefits from ample marbling and lacks tough connective tissue. This unique combination results in a steak that's both tender and flavorful, rivaling even the most prestigious cuts on the market.

But why isn't the teres major more widely known? The answer lies in its rarity. With only two teres major muscles per cow, extracting this cut requires precision and skill. Often nestled within the shoulder clod, the teres major can easily be overlooked or mistaken for other cuts, leading to its underappreciation in the culinary world.

However, for those in the know, the teres major presents an opportunity to enjoy premium beef without the premium price tag. While it may require some effort to track down, the payoff is well worth it. Whether grilled to perfection or seared to create a mouthwatering crust, the teres major steak promises a dining experience that's both satisfying and budget-friendly.

The teres major is a hidden gem that deserves a place at the center of your dinner table. With its unparalleled tenderness, rich flavor, and accessible price point, this cut proves that you don't have to sacrifice quality for affordability. So, the next time you're craving a steakhouse experience without the hefty bill, consider giving the teres major a try. Who knows? It might just become your new favorite cut of beef!

Slow Cooker Corned Beef

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 29 Feb 2024 14:43:41 GMT

This is our favorite recipe for Corned Beef and Cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! Crock pot to the rescue, right? This method gives you the most tender and juicy corned beef you've ever had. Serve it with Roasted Red Potatoes and Horseradish Sauce for the perfect St. Patrick's Day meal!

Ingredients:

▢ 4 pounds corned beef brisket, flat or point cut, with spice packet*

▢ 2 tablespoons oil, for searing

▢ 1 & 1/2 cups beef broth**

▢ 3 tablespoons whole grain mustard

▢ 6 cloves garlic, smashed and left whole

▢ 1 large onion, sliced into wedges

▢ 15-20 whole peppercorns , or fresh cracked pepper to taste

▢ 8-10 sprigs fresh thyme, or 1 teaspoon dried thyme

▢ 2 bay leaves

▢ 2 pounds carrots, peeled and quartered (8-10 carrots)

▢ 1/2 cup butter, (1 stick)

▢ 1 large head green cabbage, sliced into wedges

▢ 1 teaspoon kosher salt

▢ 1 batch Roasted Red Potatoes , (2 pounds red potatoes needed)

▢ 1 batch Horseradish Sauce , for serving

▢ parsley and or chives , to garnish

Instructions

1. Heat a large 12 inch skillet over medium high heat for at least 2 minutes. Open your package of corned beef and drain the brine into the sink. There is no need to rinse the corned beef.

Some corned beef brands include a packet of spices*, but sometimes the spices are mixed into the brine. Save the spice packet if there is one.

2. Add 2 tablespoons oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes.

3. Place the seared corned beef in your crock pot, fat side up, but don't put the skillet in the sink yet.

4. In a glass measuring cup, combine 1 and 1/2 cups beef broth with 3 tablespoons whole grain mustard. (I always use Better Than Bouillon Beef Base and water to make my broth.)

5. Add the liquid to the pan that you seared the beef in, and turn the heat to medium high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over your corned beef into the crock pot.

6. Smash 6 cloves of garlic with the side of a chef's knife, peel, and add to the crock pot. Roughly slice an onion into wedges and add to the pot. Add about 15-20 whole peppercorns. Add 8-10 sprigs of fresh thyme and 2 bay leaves, tucking them into the liquid. Sprinkle the spice packet* over everything.

7. Cover with the lid and cook on low for about 6-7 hours.

8.Prepare your carrots. Peel them and slice each carrot into thirds, slicing any large segments in half lengthwise. I actually prefer the larger carrots myself, so don't break your back here.

9. Add the carrots on top of the beef, cover again and cook for another 1-2 hours.

10. Prepare the cabbage. Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12 inch skillet over medium high heat. Add all the cabbage (it looks like it won't fit, shove it all in!) and sprinkle with 1 teaspoon kosher salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted but not quite to the point that you would snag a bite yet. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed some of the corned beef flavor.

11. Meanwhile, make a batch of Roasted Red Potatoes in the oven. Potatoes do not belong in the crock pot.

12. To serve: I like to serve corned beef on a large platter. I think it looks best when the ingredients are presented separately. Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter. Leave all the broth, onions, garlic, thyme stems, and bay leaves behind. (You can eat the onions and garlic if you want, I find them to be so overcooked that they are unappetizing. We add them to help flavor the other ingredients.) Add the roasted potatoes to the platter. Garnish with chopped parsley and chopped chives.

13. Serve with a batch of homemade Horseradish Sauce ! It's super easy to whip up, and compliments the corned beef perfectly. Don't skip it!

Oven Instructions:

1.Sear the meat in a large oven-going dutch oven. Remove to a plate and set aside. Add the beef broth and mustard, scraping the browned bits from the bottom of the pan.

2. Return the meat to the pot and add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover with a lid and roast at 300 degrees F for about 2 hours.

3. Add sliced carrots, cover, and cook 1 hour. Add the sautéed cabbage and cook another 30-60 minutes. The meat should register about 200 degrees F on a meat thermometer.

Flank Steak Pinwheels

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 01 Feb 2024 19:40:31 GMT

This recipe is perfect for dinner parties or date night. Our flank steak, or skirt steak, pinwheels are sure to wow your dinner guests.

STEP ONE: First, place the steak on a cutting board between two large pieces of plastic wrap. Then pound each side of the steak until it is 1/4-inch thick.

STEP TWO: Next, season both sides o the steak. Then, spread Boursin cheese over one side of the steak and top with three slices of provolone cheese and spinach.

STEP THREE: Roll the steak up tightly. Wrap it tightly in plastic wrap and freeze for 15 minutes. This will make slicing the steak into pinwheels much easier.

STEP FOUR: Use a sharp knife to cut the steak into 6 pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F.

STEP FIVE: While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides.

STEP SIX: Finally, place the pan in the oven for 8-10 minutes. Remove the steak from the oven and tent with foil for 5 minutes then serve.

Sausage & Leek Hash Brown Crusted Quiche

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 04 Jan 2024 18:39:29 GMT

This perfectly seasoned pork sausage from Yoder Farm makes for the perfect brunch dish!

Ingredients:
1 lb frozen matchstick hashbrowns, thawed and squeezed dry
1 egg
3 tbsp melted butter
1/2 tsp onion powder
1 tsp paprika

S&P for the quiche
1 lb pork breakfast sausage
2 leeks, finely chopped
8 eggs
1 1/2 cup heavy cream
1 tsp S & P
2 cups sharp cheddar cheese, grated

1. for the crust- preheat oven to 400 F. Prepare a springform pan by spraying with non stick spray and lining the bottom with a cut circle of parchment paper.
2. thaw and squeeze moisture from matchstick hashbrowns and add to a large bowl with butter, seasonings, and beaten egg. Add to the pan and pat into the bottom and evenly on the sides.
Bake for 25- 30 mins until golden brown.
3. for the quiche- in a large skillet over medium heat, brown the pork sausage and remove once cooked through. Add the chopped leeks to the pan with the pork grease and sauté for about 5-7
minutes.
4. In a large mixing bowl add eggs, heavy cream and seasoning. Which until well combined, finally adding the sausage, leeks and cheddar cheese. Stir once more to form the wet mixture.
5. Transfer to the hashbrown crust and place immediately in the oven (place it on a large cooking sheet in case it drips) and bake at 325 F for 30 - 35 mins until cooked through. Allow to cool for at least 25 minutes before slicing.

link to the Duroc breakfast pork sausage: https://www.rangemarket.com/listing/472

Taco Tortellini Skillet

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 04 Jan 2024 17:17:00 GMT

Taco Tortellini Skillet using direct from farm beef

Here's the perfect weekday recipe that's easy to throw together when you're in a hurry. This recipe is perfect for those dreary winter days!

For the recipe:
1 lb ground beef, I used Montana beef from Hagerman Ranch- https://www.rangemarket.com/farmstore/Hagerman%20Ranch
1 packet of taco seasoning
1/3 cup of water (or how much your taco seasoning recommends)
1 can (10 oz) enchilada sauce
1 can whole kernel corn
1 can black beans
1 lb frozen cheese tortellini

S&P
1 cup shredded cheddar cheese
1 scoop of fresh sour cream
Fresh green onions to garnish

1. In a 10” wide skillet (or larger) begin to brown ground beef over medium high heat, season
with salt and pepper. Add taco seasoning and water, and cook until sauce has thickened.
2. Add your can of enchilada sauce, corn & beans — stir until combined & allow skillet to come
to a simmer.
3. Follow instructions on frozen tortellini to prepare and cook — add to the skillet and combine.
Top with fresh grated cheese and set in oven on broil for several minutes, until cheese is golden
brown.
4. Top with green onions, sour cream and whatever favorite taco top you enjoy! Pico, avocado,
guacamole, fresh cilantro, crushed tortillas, etc!

Chorizo Hash Skillet

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 04 Jan 2024 16:27:14 GMT

This Hash is the perfect brunch option going into the new year! The chorizo in this recipe is sourced from Yoder Family Farms on Range Market: https://www.rangemarket.com/farmstore/Yoder%20Family%20Farms

1 lb ground chorizo from Yoder Family Farms

1 small white onion, chopped

16 oz matchstick hash browns

1/2 red & orange bell pepper, chopped

Sprig of green onion, chopped + leave some for garnish

1 Tsp garlic powder

1 Tsp black pepper

1 Tsp salt

1 Tsp Italian seasoning

1/2 tsp dried parsley

1/2 cup shredded cheddar

5-6 eggs

1. Begin by browning your chorizo on a large skillet over medium heat, add onion to cook with meat as well until it becomes translucent. Once pork is cooked through, remove from skillet and set aside on a paper towel lined plate.

2. In the same pan over medium high heat, add hash browns, seasoning, peppers and green onion. Allow potatoes to lay flat in the pan and don’t flip them for a few mins to allow them to crisp up.

3. Once crispy, return chorizo to pan and lightly toss to combine with potatoes. Cover in shredded cheese and allow to melt Arrange nests in the hash so that the skillet is exposed for the eggs to be placed into. Crack an egg in each nest gently and cover with a lid to allow to steam over med-low heat for a few minutes.

Top with more fresh green onions, cilantro, jalapeños, avocado + more! Serve over a crispy tostada & enjoy!

Fajita Charcuterie Board

pitchforkranchbeef@gmail.com (Lindsey Anson) — Mon, 20 Nov 2023 22:11:50 GMT

Here's a fun take on a traditional Charcuterie board that's perfect for sharing during football season, With bright flavors & colors this recipe is sure to be a crowd pleaser.

Ingredients:

Sirloin steak, sliced
Flour tortillas
Pico de gallo
Fresh tomatoes
Red onions
Shaved lettuce
Avocado
Sharp cheddar cheese
Sour cream
Sautéed shrimp
Grilled peppers and onions
Mini bell peppers
Tortilla chips

Our steaks don't need much seasoning- salt and pepper will do or your favorite steak seasoning! Sear the steak for 4-5 minutes on one side to create a flavorful crust. Flip over and continue to sear for another 4-5 minutes. Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 135°F (57°C), medium at 145°F (63°C), and medium-well at 150°F (66°C). Keep in mind that the temperature will rise a few degrees as the steak rests.

Add your other ingredients to the board and you're ready to serve to your guests!

Cast Iron Skillet Shepards Pie

pitchforkranchbeef@gmail.com (Lindsey Anson) — Mon, 23 Oct 2023 18:23:00 GMT

This rustic & hearty dinner is perfect to cozy up with this fall! Shepherd's pie, also known as cottage pie, is a classic comfort food dish that originates from the United Kingdom. It typically consists of layers of ground meat and vegetables, topped with a layer of mashed potatoes.
With everything you need in one skillet, this recipe makes for a complete meal — and one with less mess!

For a 10” skillet:
1 lb ground beef, we used @pitchforkranch ground beef purchased through Range Market
•2 celery stalks, chopped
•1/2 large white onion, chopped
•2 cloves minced garlic
•16 oz bag of frozen vegetable mix (peas, carrots, corn + green beans)
•1/4 cup tomato paste
•1 sprig each of fresh thyme & rosemary, finely chopped
•2 tbsp Worcestershire sauce
•2 cups beef broth
•2-3 tbsp all purpose flour

For the potatoes:
•4 large russet potatoes, peeled
•3 tbsp butter
•1/4 cup milk
•1 tbsp fresh or dried parsley

1. Preheat oven to 400 F. In a cast iron skillet over medium heat, brown your ground beef & season with S&P. Once fully cooked, remove from skillet and set aside in a large bowl.
2. Add your celery, onion and garlic to the same skillet, using the beef bits & grease to sauté in. Cook for about 6-8 mins or until tender. Add frozen vegetable mix and sauté an additional 5+ mins.
3. Add the tomato paste and stir until all vegetables are coated and it’s begun to caramelize to the pan. De-glaze with beef broth, stirring until combined, followed by adding fresh herbs of rosemary & thyme. While still over medium heat, sprinkle tablespoons of flour to thicken mix. 4. In a large pot of boiling water with 1 tbsp salt, add your peeled, cubed potatoes and boil until fork tender, about 15 mins. Strain and add to large bowl. Add butter, milk and salt and pepper and mash until smooth.
5. Transfer to the top of the beef mixture in skillet and evenly spread until pie is covered. Bake for about 35 mins, and end the last 5+ mins on broil for a slight crisped crust. 6. Allow pie to set for at least 15 mins before serving.
Enjoy!

.

Birria Nachos

pitchforkranchbeef@gmail.com (Lindsey Anson) — Tue, 10 Oct 2023 15:44:08 GMT

With 3 different cheeses & 2 irresistible, crispy, loaded layers, these Birria nachos are sure to knock the socks off of your gameday crowd! Birria is a traditional Mexican dish known for its rich and flavorful stew made primarily with meat. The dish originates from the Mexican state of Jalisco, but it is popular throughout Mexico and in Mexican communities worldwide.

The star of the show is the Range Market sourced beautifully marbled roast!

For the Birria beef:
1 chuck roast from www.rangemarket.com
2-3 ancho chilis, seeded & stemmed handful of Calabrian chilis, seeded & stemmed
3-5 chipotle peppers, seeded & stemmed
2 cups of water
1/2 cup apple cider vinegar
3 cloves minced garlic
3 cups beef broth
2 tsp cumin powder
2 bay leaves
1/3 yellow onion, sliced
Juice of 2 limes
Juice of 1 orange

For the nachos:
1 bag of tortilla chips
1 1/2 cup shredded Monterey Jack cheese 1-2 cups of white queso
1 1/2 cup queso fresco
Pico de gallo
Pickled red onions
Fresh cilantro for garnish

1. Preheat the oven to 300 F. Begin by cutting your check roast into large cubes and generously seasoning with salt and pepper on both sides. I’m a large Dutch oven pot, melt 2 tbsp butter over medium high heat and sear beef cubes on all sides. Remove from pot & set aside.
2. Add minced garlic, peppers, water, apple cider vinegar & cumin to the same pot and simmer until peppers are tender, about 10 mins. Blend with an immersion blender until smooth. Add lime & orange juice, beef broth, bay leaves and onion + add seared beef back to the pot.
3. Place the pot in preheated oven and bake for at least 3 hours. After 3 + hours, remove the beef from the pot and gently shred, it will be very tender. Keep shredded beef in a separate bowl.
4. On a lined baking tray, lay a generous portion of tortilla chips on the parchment paper, followed by the shredded Monterey Jack cheese and half of the shredded beef. Bake in the still preheated oven for 8-10 mins.
5. Remove from the oven and add second layer of tortilla chips. Generously add your warmed white queso, queso fresco & the rest of the shredded beef. Garnish with pico de gallo, cilantro, pickled red onions & sour cream

Slow Cooker Barbacoa

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 10 Aug 2023 13:41:42 GMT

If you don't want to run your oven or stove on these hot August days we have the perfect recipe for you!

Barbacoa is a slow-cooked, flavorful meat dish that originated in Mexico. The term "barbacoa" has its roots in the indigenous Caribbean Taino language, where it referred to a method of cooking meat over an open fire or pit. Over time, the term was adopted and adapted by various cultures, including the Spanish-speaking populations in Mexico and other parts of Central and North America.

Traditionally, barbacoa is made using beef, lamb, goat, or sometimes pork, although beef and lamb are more common. The meat is typically seasoned with a variety of spices and herbs, and then slow-cooked for several hours, often in an underground pit or using a method that replicates the slow cooking process, like a slow cooker or pressure cooker. The slow cooking process allows the meat to become tender and infused with the flavors of the seasonings.

The resulting barbacoa meat is usually shredded or chopped and can be served in various ways. It's commonly used as a filling for tacos, burritos, quesadillas, or other Mexican-inspired dishes. Accompaniments like salsa, guacamole, onions, and cilantro are often added to enhance the flavor.

ngredients
* 1 tablespoon of oil- use whatever oil you prefer for searing beef 
* 3 1/2- 4 pounds boneless chuck roast good quality 
* 3/4 cup low sodium beef broth 
* 1.5 tablespoon chili powder 
* 2 teaspoon garlic powder 
* 2 teaspoon onion powder 
* 2 teaspoon cumin 
* 2 T apple cider vinegar 
* 2 teaspoons paprika 
* 3 bay leaves 
* 1 tsp freshly ground black pepper 
* limes 
* freshly minced cilantro 
* Salt

Instructions
1. In a large skillet, heat tablespoon of oil on high, sear roast on both sides. If you’re allergic to searing croc pot meals- we see you! We tried it both ways and we didn’t feel it was absolutely necnecessary.

2. Mix dry ingredients in a bowl. Place boneless chuck roast in slow cooker and rub seasoning to seasoning on all sides. Add beef broth and apple cider vinegar to slow cooker with bay leaves.

3. Cover and cook on low in slow cooker for 8-9 hours, or until meat is fork tender.

4. Once meat is tender, shred the meat and sprinkle with salt. Serve with a squeeze of fresh lime juice and a sprinkle of cilantro. We aded cheese and after eating them we wished we would have pickled some onions for a little extra splash of flavor!

Summer Stew

pitchforkranchbeef@gmail.com (Lindsey Anson) — Thu, 10 Aug 2023 13:15:22 GMT

Why make a stew in summer?

We know, we know, it’s hot outside! But hear us out… this recipe really hits the spot and is so easy to stick in your Croc pot on low and forget about. If you’re like us and don’t want to run the oven In the summer then try this out! We promise you won’t regret it. By u tilizing Seasonal Produce you can take advantage of the abundance of fresh, vibrant, and flavorful vegetables available during the summer months. By using in-season produce, you can create a dish that truly captures the essence of summer.

A summer stew is a dish that captures the essence of the warm and vibrant season by using fresh, seasonal ingredients and lighter flavors. Unlike the hearty and warming stews typically enjoyed during colder months, summer stews are designed to be refreshing, colorful, and well-suited for hot weather. They often incorporate a variety of summer vegetables, fruits, and lean proteins, and they're usually cooked for a shorter period of time to preserve the freshness of the ingredients. A common theme of summer stews is to celebrate the natural flavors of seasonal produce while creating a balanced and refreshing meal that's perfect for enjoying in the warmth of the summer months.

Ingredients:
1 tablespoon extra virgin olive oil
11/4-1/2 pounds stew beef, cut into chunks
2 tablespoons flour
salt and pepper
2-3 cloves garlic, minced
1 bay leaf
1 shallot, thinly sliced
2 tablespoons tomato paste
2 cups beef broth
2 small zucchini, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
chopped fresh basil for garnish
grated parmesan cheese for garnish

1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.
2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated
3. Add beef to the hot pot and brown on all sides, about 5-7 minutes
4. Transfer beef and all it’s juices to the slow cooker
5. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat
6. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes
7. Serve with grain of choice

Smoking Basics

Thu, 27 Jul 2023 03:37:35 GMT

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Large cuts such as Brisket, Roasts and Ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off — don’t be afraid to tweak your technique to suit your tools and tastes.