Homemade Pastrami

Pastrami is to beef brisket as bacon is to pork belly. The “Michael Symon’s Carnivor” recipe (on which I based this) uses a hybrid cook of dry smoke to 150 deg F internal followed by enclosing the brisket in a covered pan w/water (steam) cook to finish. I considered it a waste to cut short […]

Lisa’s Lazy Pot Roast in Clay

I’ve made this recipe a million times- mostly in cheap, oversized enamel roasting pans- whose loose fitting covers promote excessive dehydration. Thought I’d give my new Romertopf clay cooker a spin on this ol’ favorite. I’m sure any heavy, closely sized (roast should just fit) casserole or dutch oven with a tight lid would work […]

Sous Vide Chuck Roast

There’s loads of roast prejudice out there, prob’ly stemming from the tough, overcooked, dry-seeming “pot roasts” we were forced to eat as children. Sous Vide method will erase this prejudice from your minds with both tender and moist results from the lowliest of roasts: the chuck. Equipment is no longer expensive or hard to obtain. […]

Julias’ Boeuf Bourguignon

I had no concept of the origins of this popular 60’s beef recipe. Recently made my way thru the film “Julia & Julia”, sort of a parallel story of Julia Child’s , “JC”,(Meryl Streep) cooking experiences culminating in her TV show and cookbook and Julia Powell’s , “JP”(Amy Adams) retracing JC’s recipes in the book […]

Sirloin Tip Roast Sous Vide

Finally caved to my curiosity on extended time Sous Vide  cooking after a heads-up from long time customer Joe L. during a recent beef delivery.  He extolled the results of 48 cook time on a grass fed Hay Creek sirloin tip roast from my farm. I’d discounted the effect of these long  (over 6 hour) […]

Osso Buco Milanese

Late winter annual sauna party weekend coming up (w/kids & crew) and this trusty recipe comes to mind.  All ingredient except the shanks (use 2″ thick shank sections from your Hay Creek fractional beef orders) and saffron can be found at the Walmart but the results are world-class. Other than skipping saffron the only modification […]

Cold Smoked Rump

Smoke-roasted a small rump roast  using reverse searing (250 F then 500 F) process (Chris Grove) in Kamado grill setup with heat deflector and drip pan. Rubbed a day ahead w/simple blend of 2t salt, 2t brwn sugar, 1t onion powder , 1t garlic powder, 1t blk pepper, and 2t mustard powder.  Smoke-roasted @ 250 […]

Red Wine/Juniper Beef Stew

Prob’ly last stew recipe of the season what with warmer weather on hand. Great for cool, rainy days. Very flavorful sauce goes a long way with boiled new potatoes and fresh parsley. I used a Hay Creek chuck roast and Almaden box “Merlot” wine. Skipped the fussy, seemingly low-impact steps like #3. Used dried herbs, […]

Beer-Braised Beef and Onion Recipe Review

Excellent NYT recipe. Chunked-up Hay Creek grass-fed beef chuck roast holds it’s own in the intensely flavorful sauce. Fat Tire “Belgian Style Ale ” worked well in the recipe and as an accompaniment. I used dried parsley and thyme and chopped-up bay leaves coarsely with knife and left them in with the beef. Sourdough bread […]