Chef Karen Nelson is part of the 5th generation of the Nelson family. In 2012 she completed her culinary arts degrees from Seattle Culinary Academy and has worked in a variety of restaurants, catering companies, and education programs. Photos of her work can be found on facebook (https://www.facebook.com/1861food/) and instagram (@1861food) well as www.1861community.com. If you’d like ideas for what to do with your Nelson Ranch beef, contact her at firstname.lastname@example.org or through social media. Here’s a couple of recipes to get you started.
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.
egrees Fahrenheit, the lowest temp on the oven, about 170 degrees works about the same.
Saturday, August 31st
Our Farm Event on August 31st will take you back in time and give you a once in a lifetime experience. It will be fun for the entire family. Please bring your children, grandchildren, friends, and neighbors.
2:00-4:30 Open House
Bring your friends, family, and neighbors to experience life on the farm.
Includes farm tours, horse-drawn hayrides, heritage displays and more.
Come see them in person. Saturdays in April – visit the farm from 10:00am – Noon.
Grass fed Video