Pittsburgher Highland Farm

Grass-Fed Filet Mignon – Stove Top

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Tenderloin steaks, 1 1/4″ to 1 1/2″ thick
Salt & Pepper
1 Tablespoon vegetable oil
1 Tablespoon unsalted butter

Pat steaks dry and season both sides with salt and pepper.

Heat 1 Tablespoon vegetable oil and 1 Tablespoon unsalted butter in large skillet over medium-high heat.

When butter foams, add the steaks and cook without moving until well browned, 3 to 3 1/2 minutes.

Use tongs and flip them to brown the other side, 3 to 3 1/2 minutes for medium rare.

(For medium, reduce the heat to low and cook for 1 to 4 minutes more.)

Grass-Fed Kettle Beef

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Kettle Beef3 Lbs Grass-Fed Kettle Beef or chuck roast, cut into 1 inch cubes
1 finely chopped medium onion
1 finely chopped small green or red pepper
2 cloves garlic minced
3 Cups chicken broth

3 Tablespoons cornstarch or flour
1/2 Cup cold water

Mashed Potatoes or Grits

Preheat oven to 275 degrees F

Season beef with salt & pepper.  In small batches, brown beef in a preheated Dutch oven with heavy lid on stovetop over medium heat.

Once meat is browned, remove from pot.  Add chopped onion, pepper and garlic to pot and cook until onion is translucent.

Add the beef back to the pot with the chicken broth, cover and place in the preheated oven for 4 hours.

When the beef is tender, remove pot from the oven.  Mix 1/2 Cup cold water and corn starch (or flour) until no lumps remain. Stir gently into the beef to coat. Return pot to oven to allow the gravy to thicken with the beef for about 15 minutes up to 1/2 hour.

Prepare Mashed Potatoes or Grits per your favorite recipe. Serve Kettle Beef on top of a mound of either.

Dana’s Meatloaf

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meatloaf-after meatloaf-before

2 lbs ground beef
½ cup chopped onion
4 cloves of chopped garlic
(or 3 tsps. of minced garlic)
2 Tbsps. Apple cider vinegar
1 Tbsp. salt
1 tsp. chili powder
½ tsp. pepper
1 egg

Preheat oven to 350 degrees F

Mix all ingredients (with your hands!) and shape in a ceramic casserole dish or on a stainless steel baking sheet.
Bake for 60 to 70 minutes.

Paleo Lamb Meatballs

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Paleo Lamb Meatballs1lb ground lamb
1 egg
½ c Almond Flour / Almond Meal
¼ c  chopped fresh mint or 1 Tbsp dried mint
2 Tbsp lemon juice
2 tsp cumin
4 cloves of chopped garlic (or 2 tsp of minced garlic)
2 tsp salt
1 tsp pepper

Combine egg, cumin, garlic, salt & pepper.
Mix in almond flour and combine all with ground lamb.
Shape into 1 inch balls and bake at 350 degrees for 30-35 minutes (medium rare) or 40-45 minutes (medium).

These are delicious served over sautéed pesto spaghetti squash or zucchini

Simple Beef Stew

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Beef Stew1lb stew meat
2 Tbsp Worcestershire sauce
2 Tbsp olive oil
2 tsp Garlic salt

Mix stew meat with garlic salt and Worcestershire sauce.
Heat olive oil in skillet. Cook stew meat until browned.
Move entire mixture to slow cooker.
Add vegetables as desired.

Cook on low for 2 to 3 hours.

Pittsburgher Highland Farm Healing Bone Broth

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Grass Fed Beef Bone BrothThis is a simple recipe for a healing bone broth that can be consumed itself, used as a base for soups, rice and stews.

3 lbs. grass fed beef bones
¾ – 1 gallon water
3 Tablespoons Himalayan Salt

Roast bones at 350 degrees for 45 minutes. Place bones in the slow cooker and fill with water (should at least cover all bones) add salt and simmer on low for 36-48 hours. Check the broth after 24 hours and as more wter as needed Strain and drink. Broth should be thick and gelatinous when cooled and can be frozen in a sealed glass container.