Clark's Farm

10500 State Route 108 * Ellicott City * Maryland * 21042

clarksbeef@gmail.com

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Recipes

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Chicken

Eggs

 

 

Super Easy Crock Pot Beef Roast

Cook Time:  8 hours in Crock Pot

Ingredients:

3 lb Frozen Grass fed beef chuck or arm roast
3/4 liter Burgundy
1 Thinly Sliced Onion
1 Beef or Vegetable Bullion
1 T Worchester Sauce
1 Bay Leaf
2 C Water


Directions: If you are organized and pre-plan your meals . . . you could thaw your grass fed beef roast, tenderize it and sear it on both sides with some butter or olive oil in the pan before throwing it in a crock pot.


However, if your schedule is hectic like ours . . . we just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day (about 8 hours or more). Either way . . . you will have beef so tender it will be falling apart.

 

Baked Round Steak

Ingredients:

2 lb round steak 1 inch thick

t sugar

clove of garlic

1 green pepper, cut in rings

Salt and pepper

cup flour

3 T vegetable oil

1 cup water

16 oz can tomato paste

1/2 t thyme

1 small bay leaf

1 large onion, sliced


Directions: Cut steak into serving pieces. Rub with garlic, sprinkle with salt and pepper.  Pound flour into steak.  Heat oil in large skillet, brown steak on both sides.  Remove meat and place in casserole.  Pour off fat from skillet.  Mix tomato paste, water and seasonings.  Heat in same skillet.  Arrange onion and green pepper over meat in casserole.  Pour tomato mixture over all.  Cover tightly with lid or aluminum foil.

 

Slow Cooker Beef Chili
Serves 6- from The Grassfed Gourmet Cookbook by Shannon Hayes
Ingredients:

For the Chili:
1 pound dried dark red kidney beans*
2 Tablespoons fresh lemon juice
1 pound ground beef
2 Tablespoons olive oil/butter (preferably from grass-fed cows)
1 medium onion, chopper
1 28-ounce can crushed tomatoes
2 cloves garlic, chopped
2 Tablespoons chili power
1 teaspoon freshly ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
For the topping:
1 cup shredded Monterey Jack or cheddar cheese
1 cup sour cream


Directions:
Cover beans with warm water, stir in lemon juice, cover, and soak in a warm place for 18-24 hours. Drain, rinse, and place in a slow cooker. *(Skip with step with pre cooked beans from a can.)
 

In a skillet over medium-low heat, brown the ground beef in olive oil/or butter. Combine the meat and remaining chili ingredients in the slow cooker, and cook on high for 4 to 5 hours or on low for to 10 hours, until the beans are tender. Depending on how your cooker works, you may need to add an extra cup of water during the cooking time to prevent the chili from drying out.
 

Serve the chili topped with shredded cheese and a generous dollop of sour cream.

Top Sirloin Salad

Prep & Cook: 1 hr        Servings:  4

Ingredients:

1 top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

Bottled steak marinade

1 T oil or butter

1 package washed and ready spinach or 8 cups spinach

Cashews, strawberries, grapes, sliced  mushrooms  


Dressing:

1/2 cup oil

1/3 cup cashews

1/4 cup warm water

 2 cloves garlic

3 T honey

1 t dill

1 T lemon juice

t soy sauce

2 t white vinegar  

Combine dressing ingredients in blender until smooth.  Chill.  Spoon chilled dressing over salads.  Leftover dressing keeps in frig up to 2 weeks.


Directions: Tenderize meat by pounding, then marinade in refrigerator for 1-2 hours. Heat oil or butter in frying pan, cook room temperature steak several minutes on each side, until desired doneness.  Slice crossways to make thin slices.  Place spinach on plate first, then other ingredients, Top with meat. 

Gourmet Mushroom Onion Burger

Ingredients:

2lbs lean grass fed ground beef

1/4 lb fresh mushrooms (chopped fine)

1/2 lrg onion (chopped fine)

1 T Worcestershire sauce

1/2 T fresh minced garlic

1 T garlic oil

1/2 t fresh ground black pepper


Directions: Combine all ingredients. Form into hamburger patties.

 

Cooking the perfect BURGER: The ideal patty is 6 oz shaped into a 4 1/2 inch circle, 3/4 inch thick on the edges and 1/2 inch thick in the center. These patties will cook evenly and not end up puffy and round. Burgers should be grilled or fried over medium-high heat for a nice crusty exterior and a juicy interior. You can tell if your grill is hot enough if you can hold your hand 5 inches above the grill rack for 3-5 seconds, but no longer. Leave the grill uncovered while cooking burgers. Don't cook too long. For a medium burger- 2 1/2 minutes on the first side and 3 minutes after flipping. Don't press with your spatula- you'll squeeze out the juices.

 

 

VEGETABLES

Gazpacho Recipe

http://simplyrecipes.com/recipes/gazpacho/

Prep time: 15 minutes    Serves 8

Ingredients

  • 6 ripe tomatoes, peeled and chopped

  • 1 purple onion, finely chopped

  • 1 cucumber, peeled, seeded, chopped

  • 1 sweet red bell pepper (or green) seeded and chopped

  • 2 stalks celery, chopped

  • 1-2 Tbsp chopped fresh parsley

  • 2 Tbsp chopped fresh chives

  • 1 clove garlic, minced

  • 1/4 cup red wine vinegar

  • 1/4 cup olive oil

  • 2 Tbsp freshly squeezed lemon juice

  • 2 teaspoons sugar

  • Salt and fresh ground pepper to taste

  • 6 or more drops of Tabasco sauce to taste

  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)

  • 4 cups tomato juice

Directions:

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

 

 

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clarksbeef@gmail.com