In the Kitchen

Tips & Recipes from the Prospect Farm Kitchen

Prospect Farm’s grass-fed beef has wonderful marbling, but it is somewhat leaner than the grain-fed meat you buy in the supermarket, so you should cook our beef slightly differently to retain the meat’s natural tenderness and bold, juicy flavor. It’s a good idea to use the 50/30 Rule: 50% less heat and 30% less cooking time than for grain-finished beef.  We recommend cast iron and stainless steel pans for oven and stove top cooking. Also, please be sure to marinate the very lean cuts such as flat iron steaks and London broil for 8 hours or overnight and braise cuts like bottom round roast to insure tenderness.

PREPARING YOUR BEEF

To defrost the meat, put it in your refrigerator for 12 to 24 hours to allow ice crystals to thaw gradually and be absorbed into the meat before cooking.  If you’re in a big hurry, you can submerge the meat in its vacuum packaging in a large bowl of cool water.  Change the water every 10 minutes or so.  Most steaks and ground beef will thaw in about 30 minutes this way.

Please don’t use the microwave to defrost or to cook.  This can change the texture and flavor of the beef and make the meat less tender.

If possible, allow the meat to come to room temperature before you start cooking.

COOKING YOUR BEEF
Chives

If you’re not sure, it can be a good idea to use a meat thermometer when you cook your grass-fed beef.  Here are some general temperature guidelines to follow:

  • Rare:  120°
  • Medium rare: 125°
  • Medium:  130°  Beef may look more pink than you’re used to because there is less fat.
  • Well-done:  140°  Not recommended.  Grass-fed beef cooks quickly: your steak can go from perfectly cooked to overcooked in less than a minute.

After cooking, let the meat sit, loosely covered, for at least 5-10 minutes before serving (longer on a large roast).  This allows moisture to be redistributed in the beef, and it minimizes moisture loss through steam in very hot beef.

Special tips for burgers:  Form the patties quickly and gently: Over-handling will dry out your burgers.  Don’t pat or flatten patties as you cook – that forces out the savory juices.

Steaks are best when cooked rare to medium-rare. Do not turn them until the juices are showing on the top of the beef, then only turn once with tongs. It tastes great if you use a steakhouse trick and put a pat of real butter on top of each steak while it’s cooking. Let the steak rest for at least 10 minutes before eating. If you’re grilling out, please don’t throw a cold, grass-fed steak on a roaring blaze: medium and then low heat are best. REMEMBER: very lean cuts like flank steak need to be marinated.

Using a slow cooker:  A slow cooker can be your best friend when you cook lean, grass-fed cuts.  All your favorite recipes using slow, moist cooking are appropriate and are especially good for leaner roasts.  Just remember to keep the heat on low and adjust the cooking time, because most recipes assume you bought your meat at the supermarket.

Roasts on the stove or in the oven: If you plan to cook a roast in the oven or to pan-fry it, it helps to sear the beef in a hot pan before cooking it over a low-to-medium heat.  This locks in juices and flavor and makes a big difference in your dining experience.

Recipes

Lime Marinade

1/4 cup fresh lime juice

2 tablespoons brown sugar

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

3 large cloves garlic, crushed

Combine all ingredients and mix well. Makes about 1/2 cup, enough for 1 – 2 pounds of beef.


Prospect Farm Sloppy Joes

1 pound grass-fed ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon yellow prepared mustard

3/4 cup ketchup

3 teaspoons brown sugar

Salt and pepper to taste

Brown beef, onion, and green pepper over medium heat. Stir in the ketchup, garlic powder, mustard, and brown sugar and mix thoroughly. Reduce heat to low and simmer 30 minutes. Add a little water and extra ketchup as it cooks so it won’t burn. Season with salt and pepper and serve on good wheat sandwich rolls.


Prospect Farm Pot Roast

One 2-3 pound boneless grass-fed beef chuck roast

2 tablespoons olive oil

1 small can tomato sauce

1/2 cup beef broth

1/2 cup red wine (not cooking wine)

Onions, baby carrots, potatoes (any combination)

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

Kosher salt and freshly ground pepper

Season all sides of the beef with salt and pepper.

Heat a heavy skillet on high heat. Add the oil and then sear the roast until very well browned. Put vegetables in crockpot. Put beef on top of vegetables. Mix tomato sauce, broth and wine together with the herbs and pour the mixture on top of the beef. Cover the crockpot and cook on low for 6 hours or until tender.

Serve sliced or pulled with cooking juice over the top of the roast and vegetables.

Easy Pot Roast: Place chuck, arm, or round roast in slow cooker. Sprinkle with Knorr’s or Lipton onion soup mix. Mix 1/2 cup water and 1 can of Campbell’s Healthy Choice Cream of Mushroom soup together until blended and pour over the top of the roast. DO NOT STIR! Don’t open the lid as you cook on low for 6 hours. Larger cuts may need 8 hours until the meat is done. This makes a tasty gravy.


Prospect Farm Fajitas

2 1/2 pounds grass-fed skirt or flank steak

Green, red, and yellow bell peppers (1 of each) sliced thin

1 red onion sliced thin

Marinade:

2 garlic cloves, minced

1 fresh jalapeno, seeded and minced

3 tablespoons canola oil

1 tablespoon fresh cilantro, finely chopped

1 teaspoon cumin

1 teaspoon salt

Juice of one orange – about 4 tablespoons

Juice of one lime – about 2 tablespoons

Tortillas, shredded cheese, sour cream, salsa

Whisk all the marinade ingredients together and pour over steak in a shallow container. Cover and refrigerate for at least 8 hours or overnight.

Drain marinade and grill the steak for several minutes, then set aside for juices to set.

Stir fry the bell peppers and onion for several minutes until done. Thinly cut the steak on the diagonal and put in tortilla with vegetables and top with sour cream and/or cheese and salsa of your choice.


Prospect Farm London Broil

2 pounds grass-fed London broil

3/4 cup olive oil

2 tablespoons EACH of: fresh lemon juice, red wine vinegar and soy sauce

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

1 tablespoon freshly ground pepper

2 teaspoons dried parsley flakes

1 teaspoon dry mustard

Combine all ingredients in a heavy duty zip top plastic bag. Score steak by making 1/8 inch deep diagonal slashes across the meat. Place London broil in the plastic bag and seal. Turn meat over so marinade is evenly distributed. Put bag in a glass or ceramic dish and refrigerate for 8 hours or overnight before cooking.

Place meat on grill and cook, turning meat with tongs several times. (Check for desired doneness with thermometer.)

Let London broil rest for 10 minutes before slicing very thinly against the grain and on the bias.