Wine Braised Beef

3 lbs. DV Farm sirloin steak
1 clove garlic
2 cans golden mushroom soup
dried thyme to taste
3/4 cup red wine
fresh ground pepper to taste
1 pkg dried onion soup mix

 

In a bowl, mix together mushroom soup, red wine, package of onion soup mix, chopped clove of garlic, thyme and pepper. Take the steak and cut it into 1/2-inch strips and place in a large casserole dish. Pour the sauce mixture over the top and mix well. Cover and bake in a 275° oven for 2 hours. Serve with rice or egg noodles.

 

 

Sirloin Roast/Steak Kabobs

 

1-1/2 to 2 pounds DV Farm sirloin roast or steak, cut into bite-sized pieces
Metal or wooden skewers (soak wooden skewers in water for at least 30 minutes before use)
3 large bell peppers, cored and cut into bite-sized pieces (we used red, yellow and orange peppers)
1 large red onion, peeled and sliced into bite-sized pieces
salt and freshly-cracked black pepper
toasted sesame seeds

 

Sauce/marinade ingredients:
1/2 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil (we used olive oil instead)
4 cloves garlic, peeled and minced (or pressed)

 

Directions:
 
To make the marinade:
Whisk all ingredients together until combined. Set aside half of the sauce to be used to brush the kabobs.
 
To make the beef kabobs:
Combine the meat with HALF the marinade in a large Ziploc bag or bowl, and toss until the meat is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.

 

Once you're ready to cook the skewers, heat grill to medium-low heat.
 
Thread the skewers alternately with the marinated steak, peppers and onions (we added whole shrooms and cherry tomatoes also). Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 3-4 minutes per side (for medium to medium-rare), turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest under foil for 5 minutes.

 

 

Oniony Braised Short Ribs

 

3 lbs. DV Farm beef short ribs
2-1/2 cups water
1 envelope dry onion soup mix
1/4 cup ketchup
2 T. firmly packed brown sugar
2 T. sherry (optional)
1/2 t. ground ginger

 

In a slow cooker, arrange short ribs.  Combine water with onion soup mix, ketchup, brown sugar, sherry, if desired, and ginger; pour over ribs. 

Cook, covered on low for 8 hours. 

We love it served with brown rice and the greasy juice poured over.  I typically use 5-6 lbs. short ribs at a time with this same amount of sauce mix, so you certainly can decease the amount of sauce ingredients for just one pack of short ribs.

 

 

Minestrone Soup

 

8 cups water
1/4 cup dried split peas
1/2 cup dried kidney beans
4 beef bouillon cubes
1 t. dried basil
1 t. dried oregano
1 t. dried parsley
1-1/2 t. salt
1/2 t. ground pepper

 

2 ribs celery, chopped
2 carrots, peeled and chopped
1/2 cup chopped onion
One 28-ounce can diced tomatoes
1 pound DV Farm ground beef (can also use pork Italian sausage or brat bulk)
1 cup elbow macaroni

 

Place the water into a large stockpot.  Add the next 8 ingredients; simmer for 1-1/2 hours.  In a medium skillet, brown the meat, breaking it into small pieces.  Add the vegetables to the skillet and sauté for 3-5 minutes.  Add the meat, vegetables and tomatoes to the simmering soup.  Bring the soup to a boil, then add the elbow macaroni.  Reduce heat and simmer for 30 minutes.

 

Succulent Rolled Rump Roast

 

DV Farm rolled rump roast

2 T. butter, softened

1 t. ground black pepper

1/2 t. herbes de Provence

kosher or sea salt

 

 

Place rump roast on a plate and bring to room temperature, at least 2 hours.  Preheat oven to 500 degrees F.

 

Combine butter, pepper and herbes de Provence in a bowl.  Mix until well blended.  Spread butter mixture evenly over entire roast.  Season generously with salt.  

 

Bake the rolled rump roast in the preheated oven for 15 minutes.  Turn the oven off and, leaving the roast in the oven with the door closed--NO PEEKING!--let the roast sit in the oven for 1-1/2 to 1-3/4 hours.  Remove from oven, slice and serve with juices spooned over the top.  

 

Farmer Brandon exclaimed this was the best rolled rump roast we have ever made.  WOW - it was super simple too!  The picture shown was taken before we spooned the juices over the top.  It was so tender and flavorful!  

Gremolata Rubbed Roast Beef & Roasted Potatoes

 

For the potatoes—

1-1/2 lbs. russet potatoes, peeled and cut into large chunks

 

For the gremolata—

3/4 cup chopped fresh parsley

1/4 cup fresh thyme leaves

1 whole head garlic

3 T. olive oil

1 T. kosher salt

 

For the beef—

2 DV Farm roasts (2-3 lbs. each), seasoned with salt (we've had excellent success with sirloin tip roasts)

 

Preheat oven to 400 degrees with rack on bottom.  Parboil potatoes in salted water for 15-20 minutes.  Drain, reserving the water for gravy.  Combine all gremolata ingredients in a large resealable plastic bag.  With the flat side of a meat mallet (or similar tool), crush the garlic cloves with the herbs.  Sear seasoned roasts in oil in a large roasting pan until brown.  Remove roasts; top with gremolata.  Arrange potatoes on one side of the roasting pan and place the meat on the other side.  Roast meat and potatoes for 45 minutes, uncovered.  Cook until the meat reaches desired doneness, 130-135 degrees for medium. 

 

Scrape gremolata off of the roasts into the roasting pan.  Remove meat and potatoes; allow roasts to rest for 15 minutes before carving. 

 

Prepare gravy as follows:

 

SAUTÉ:

  1 cup yellow onion, diced

  1 T. tomato paste

  2 bay leaves

DEGLAZE WITH:

  1/4 cup dry red wine

SPRINKLE IN:

  3 T. all-purpose flour

GRADUALLY WISK IN; SIMMER:

  2 cups reserved potato water

  14 oz. beef broth

FINISH WITH; STRAIN:

  2 T. butter

  1 T. balsamic vinegar

  Salt and pepper to taste

  Meat juices from the roasts

 

Sauté onion, tomato paste and bay leaves over medium heat with the gremolata from the beef in the roasting pan.  Cook until onions soften.  Deglaze with wine, scraping the pan.  Simmer to evaporate liquid.  Sprinkle flour over the onion mixture—it will be pasty.  Gradually whisk in reserved potato water and beef broth.  Whisk constantly to prevent lumps.  Simmer until slightly thick, about 5 minutes.  Finish gravy with butter, vinegar, seasonings and any juices that have accumulated as the roasts have rested.  Strain, then serve with sliced beef and roasted potatoes. 

 

This is a little bit more work but well worth the effort!  It may seem like a lot of gravy, but you'll be thankful you have it when serving the leftover roast beef the next day.

 

 

Swiss Steak/Round Steak Dinner

 

DV Farm Swiss steak or round steak (these are actually the same cuts of meat; the Swiss steak has simply already been tenderized by the butcher).

 

Pound round steak to very flat.  This step is not necessary for the Swiss steak.  Cut into individual serving size pieces.  Dip each piece in beaten egg and milk mixture.  Roll in fine cracker crumbs.  Brown very slowly in olive oil.  Cover and cook on LOW for 1 hour.  Serve. 

 

Super simple, tender and delicious!

Italian Beef Supreme

 

2-3 lb. DV Farm Galloway roast

2 pkg. Zesty Italian Dressing, powdered

1-2 cans of beef broth

1-2 green peppers, optional

 

Put the roast in a large crock pot, sprinkle the two packets of Italian seasoning mix over the roast.  Pour the beef broth over the top.  Reserve ½ of one can to see how thick the juice is when finished.  Cook the roast on high for 5-6 hours, then turn down heat to low and place sliced peppers over the meat for the last couple of hours.  When the meat is very tender, take it out and tear it apart with two forks.  Return the meat to the juice and peppers, add remaining broth if needed.  Serve on French or Italian bread or rolls, along with mozzarella cheese, if desired.  You can adjust the size of the roast, broth and/or seasoning easily. 

 

This recipe is so easy and quick to put together, your family and friends will think you slaved over the stove for hours.  Let them!…it’s all in the secret dressing ingredient.

Galloway Pot Roast

 

2-3 lb. DV Farm Galloway chuck or arm roast

1 12-ounce can Coke or Pepsi

1 pkg. dry onion soup mix

1 can mushroom soup

potatoes, carrots, onions – bite size

 

Put the roast in a pan.  Mix the can of soda, dry onion soup mix and mushroom soup together and pour over roast.  Cover and bake at 350 degrees for 2-3/4 to 3 hours.  Carrots, potatoes and onions can be added the last 45-60 minutes of baking time. 

Meatza

 

1# DV Farm ground beef

1/2 to 1 t. garlic salt

1/2 c. bread crumbs

2/3 c. evaporated milk

8-ounce can tomato sauce

1 c. mozzarella cheese

1/4 t. oregano

1 small can mushrooms

Green and/or red pepper, sliced

Parmesan cheese

 

Mix first four ingredients. Spread into a 10" pie pan or 9x13 pan, making a ridge around the edge. Spread on sauce, and place mushrooms, pepper slices and mozzarella on top. Sprinkle with oregano and parmesan. Bake at 400 degrees for 20-30 minutes.  Carefully drain juice/grease from pan before serving.

 

Super simple, filling AND economical! We always make a double batch for our hungry crew and use an 11x15 inch pan.

 

A family favorite!  Farmer Brandon's mom shared this recipe with his new bride almost 25 years ago. Took just 15 minutes to assemble, and we have all food groups included!

Beef Barley Soup

 

1 lb. DV Farm ground beef

1/2 cup chopped onion

1 clove garlic, minced

1/2 cup sliced celery

1/2 cup sliced carrots

7 cups water

2 beef bouillon cubes

1/2 t. dried basil, crushed

1 bay leaf

1 (14-1/2 oz.) can whole tomatoes, undrained, cut into pieces

1/2 cup medium barley, uncooked

1 (9 oz) pkg. frozen mixed vegetables

 

In a large pot, brown beef.  Add onion and garlic, cook until meat is browned.  Drain.  Stir in remaining ingredients except for the frozen veggies.  Cover; bring to a boi.  Reduce heat, summer 50-60 minutes, stirring occasionally.  Add frozen veggies, cook about 10 minutes or until vegetables are tender. 

French Dip

 

1 DV Farm chuck roast (2 lbs.)

2 cups water

1/2 cup reduced-sodium soy sauce (we used regular soy sauce but cut the amount by half)

1 t. dried rosemary, crushed

1 t. dried thyme

1 t. garlic powder

1 bay leaf

3-4 whole peppercorns (we used 1/2 teaspoon of ground black pepper instead)

 

French rolls or sub buns, split

 

Place roast in a 5-qt. slow cooker.  Add water, soy sauce and seasonings.  Cover and cook on low for 8-9 hours or until beef is tender. 

 

Remove meat from broth; shred with two forks.  Add beef back into broth to warm.  If desired, open buns and toast under the broiler to golden brown.  You can even add Swiss or provolone (or other favorite!) cheese onto the bread and place under the broiler for a few seconds.  Use a large fork or slotted spoon to remove meat and put onto sandwich buns.  Ladle broth into small cups for dipping.  Enjoy!