My cousin has just completed Chef School at Seattle Central. She started a new job at a restaurant/market in Seattle and has started her own catering business called 1861. Feel free to check out her blog at https://1861food.wordpress.com. We will be posting her grass fed beef recipes periodically and here is the first one!
Tequila Short Ribs
- 2# beef short ribs
- kosher salt and ground black pepper
- 1–2 T oil, for frying–rice bran works well
- 28 oz canned whole tomatoes
- 7 oz canned pineapple chunks, with juice
- 1/4 c tequila (use the cheap stuff, save the good stuff for drinks)
- 1 julienned onion
- 6 crushed garlic cloves
- fresh parsley (optional, it’s for the second day, mince just before using for best results)
- smoked salt (hickory works great)
- season ribs with salt and pepper
- heat 1T oil in large oven proof pan
- brown ribs, in small batches, on all sides. add more oil if needed, set aside
- add onions to the pan, cook until just beginning to caramelize
- add tomatoes, pineapple, and tequila. cook 10 minutes
- add ribs, cover, place in oven. braise 3-4 hours or until tender
- remove from heat and cool, DO NOT REMOVE THE LID, refrigerate overnight
- carefully defat and remove ribs (make sure you get all the meat) from the sauce, set aside
- reheat sauce until you can easily remove tomatoes and pineapple pieces from the liquid, puree tomatoes and pineapple. Remove sauce from heat, strain all of the sauce through a strainer, pushing sauce through with a ladle or large spoon. Discard any pieces of bone.
- Return sauce to pan, reduce slightly, adjust seasonings if necessary
- Add ribs and smoked salt to sauce, cover, and allow to come to a boil. Reduce heat and simmer 30 minutes
- serve over roasted yams, or sweet potatoes, and garnish with finely minced parsley
Beef jerky is a salty, chewy, delectable experience. First you slice the still slightly frozen meat as thin as possible. It’s best to use the leanest cut you can. Less lean cuts can be used, just make sure to trim them well.
Once your meat is cut, you marinate. Marinades can vary, soy sauce, garlic, pepper, and salt is a good place to start. Marinate your meat in a plastic bag (place that in a casserole dish, just in case it leaks) for about 12 hours. You can go a little less or a little more depending on how saturated you want your meat. Then season the meat with a rub made of salt, pepper, and paprika.
The next step is drying. If you don’t have enough room in your dehydrator (or don’t have one), using the oven works well. Set the dehydrator to 145 degrees Fahrenheit, the lowest temp on the oven, about 170 degrees works about the same.
Come see them in person. Saturdays in April – visit the farm from 10:00am – Noon.
We are now taking 2015 orders for beef to be available this summer and fall.
Check out our ordering page to get your meat reserved NOW!
Grass fed Video