4-5# oxtail

2 full heads garlic

1 onion, chopped

1/2 C. red wine

Cook on low in a crock pot until the meat falls from the bones.  Dice the meat and remove bones from the stew.  Add sliced, cooked sweet potatoes and cook until heated through.

CHOPPED LIVER

1# beef liver

4 medium onions, chopped finely

4 T. oil, (not olive oil)

1/2 C. cooked shredded chicken

3 hard boiled eggs, chopped

3 T. chicken broth

2 T. mayonaisse

Salt & pepper

Simmer or broil the liver until it is barely done and cool.  Saute’ the onions in 4 T. oil until carmelized which will be 15-20 minutes and cool.

Process the liver and onions in a food processor until finely minced.  Add the remaining ingredients and process for 10 seconds.  Season with salt and lots of pepper.  Spoon into a loaf pan that has been lined with wax paper. Chill and slice.  The slices may be frozen.

Allow about 1 pound per serving.  Brown ribs on both sides in heavy skillet.  Pour off drippings at intervals.  Season with salt and pepper as desired.  Add a small amount of water and bake in a slow oven (250 degrees), until tender.  Make sauce or gravy from pan liquid, if desired.

Filet Mignon with Herb-Butter Sauce & Mushrooms

Directions:

1. Heat large nonstick skillet over medium heat until hot. (Can also use cast iron skillet with some melted butter, ghee, or coconut oil.)
2. Place steaks in skillet and cook according to grassfed beef instructions. Remove to platter, season with salt and pepper, as desired. Keep warm.
3. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned.
4. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil.
5. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
6. Serve steaks with sauce.

Yield: 4 servings

Recipe compliments of Beef It’s Whats For Dinner.

All recipes that call for shredded meat can be made with the following roasts or steaks:

Chuck roast, cross rib roast, bottom round roast, round steaks, tri-tip roast.

Place the roasts in a covered crock pot (do not sear or add any seasonings) and cook on low all day until meat shreds easily.  Or you can place in a covered pot and place in a 225 degrees F. oven.

Select one of your London Broil Steaks and defrost.

For the marinade, take 3/4 cup olive oil, 1/4 cup each of soy sauce and honey, 2T each of cider vinegar and finely chopped green onions, 1 large clove of minced garlic, 1 – 1/2 teaspoons ground ginger.  Marinate in refrigerator for 4 hours or more.  Turn occasionally.

Place on a very hot grill and sear each side very quickly.  Remove from heat and let grill cool somewhat.  Return steak to low heat and cook SLOWLY.

Select a roast, place in a crock pot, cover, put on low heat, and cook all day until meat shreds easily.  Separate broth from meat and shred meat.  Add enough water to broth to make 6 cups of liquid.

Red chili sauce:  Heat 1/2 cup oil in large skillet over medium heat.  Gradually add 2/3 cup flour, 1/4 cup chili powder, 1 tsp cumin.  Stir until mixture bubbles.  Add 1 can green chilis and 1/4 cup tomato paste.  Gradually stir in 6 cups of your saved broth, 1 tsp salt.  Heat to simmering, stirring constantly.  Cover and simmer 10 minutes.  Shred meat and add 1 and 3/4 cup of chili sauce.  In a corn tortilla, place onion, cheese, and meat.  Roll up and put in casserole dish.  Pour remaining sauce over and top with shredded cheese.  Bake 325 degrees F. for 30-40 minutes.  Serves 12

This recipe was my mothers and was always a big hit with the guests.

Cut the meat from one chuck roast off the bone. (Give raw bone to dogs, preferably outside!)

Slice or chop meat and put in slow cooker with:

• 3 cups beef broth (or enough to cover)
• 2 cloves chopped garlic
• one half bottle of Buffalo Chipotle sauce
• one packet of hot taco seasoning (like Old El Paso or McCormick’s).

Comes out spicy, tender and perfect for tacos or fajitas!

Submitted by Colleen Durham

Select a pot roast, defrost, and place in crock pot on low or in oven at 250 degrees. Cover and cook all day until meat shreds easily. Remove meat from the bone, shred and add back into the broth.

Add a can of tomato sauce, a can of green chilies, poblano to taste, salt, and pepper.

Cook over low heat for a couple of hours or until moisture has evaporated and cooked into meat.

We use Poblano Salsa Ranchera as it has a remarkable flavor. You can order it from www.acaciart.com or you can sometimes find it at Bashas or Food City.

• 4 pounds grassfed short ribs
• sea salt and fresh ground pepper
• 1 Tbs coconut oil
• ½ pound bacon, ¼ inch diced
• 1 bottle of good red wine
• 2 cloves garlic
• 1 pound fresh mushrooms
• 2 cups onions
• 4 fresh carrots
• 6 beets, cut in half
• 2 lbs potatoes scrubbed
• 2 Tbs finely chopped parsley

Season short ribs with salt and pepper in cast iron pan, medium high heat with the coconut oil.  Cook bacon until medium.  Drain.

Pour off all but 1 Tbs of the fat from the cast iron pan.  Work in batches to make sure to brown the ribs on all sides, 8-10 minutes per batch.  Transfer all batches to slow cooker making sure you use a rubber spatula on the last batch insuring that all the residue from the pan goes into the crock pot.

Add bacon, mushrooms, and the bottle of wine.  Cover and cook on high for 6 hours or until meat is fork tender.  Add the garlic and onions and the rest of the vegetables.  Cook 2 more hours.  Sprinkle the parsley over the top and serve.