Tag Archives: beef

Garlic

 

One of the saddest  things about fall is that it is the  end of our beautiful Left Bower Garden!  Our CSA did a wonderful job.  Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.

One of my particular favorites was the garlic this year!

London Broil with Cherry Balsamic Sauce

I find London Broil to be a tough steak to cook.  This is one recipe that I have found, that really does work and the cherry balsamic sauce is delis!

(From Cooking Well Magazine)

Ingredients:

Sauce:

  • 1/3 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tbsp cherry preserve
  • 2 cloves garlic, mince
  • 1/2 tsp. salt & freshly ground pepper to taste
  • 1 ½ pounds Manchester-Farms Organic Grass-Fed London Broil
  • 3 tbsp shallot, finely chopped
  • 2 tbsp butter softened

Directions:

In a small bowl, whisk together wine, balsamic vinegar, cherry preserve, garlic, salt and pepper.  Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Remove the meat from the marinade.

Pour the marinade into a small saucepan; add shallot and set aside.

Heat the grill to medium high.   Grill London broil for 10 to 12 minutes per side for medium-rare, depending on the thickness.

Transfer the meat to a cutting board and rest for 5 minutes.

While the meat is cooking, bring the marinade to a boil, cook over medium-high heat for 5 – 7 minutes, or until it is reduced to about 1/2 cup.

Remove from heat; add butter and whisk until melted.

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce.

Serve the meat with the sauce.

Cilantro Sauce

I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!

I also sometimes substitute parsley for the cilantro

Ingredients:

  • 2 Med. Garlic cloves
  • ½ Teaspoon salt

Mash these 2 together ingredients in a mortar and Pestle to form a paste.

  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/8 Teaspoon Cayenne

Place all ingredients into Blender. Blend until smooth

Serve with your choice of meat or chicken.

Pink Slime & Beef Glue!

I was shocked and disgusted when I heard about Pink Slime in burger meat!  What is going on with our food supply?

I also just learned that there is a beef glue that is used to take different pieces of beef glue it together to make a steak!  How can companies get away with this.  The more I read the more disgusted I am becoming!

I just came across this web site about where you can get “Pink-Slime” free beef!  Thank goodness there are stores out there!

I am so happy that I am able to eat our own certified organic beef here on the farm.  I know where my meat is coming from!

If any of you are interested, we do sell our beef and Berkshire pork from the farm.  Check out our products!