American Alps Ranch | small angus cattle ~ big grass-fed taste
 

Grass Fed Beef Recipes

Bacon Wrapped Brats

December 01, 2015 By BrendaPalmer Category(s): Appetizers

Perfect for Game Day - or anytime you have a crowd - these Bacon Wrapped Brats are simple and delicious! Better make a double batch. 

View Recipe

Chuck Roast Sous Vide

May 05, 2014 By BrendaPalmer Category(s): Main Dishes
Next day (24 hours later), out of the sous vide, out of the bag, and into a hot skillet with a little olive oil for browning.  I used a high heat to quickly brown the roast on all sides.  I also poured some red wine into the skillet after removing th

Sous-vide (/suːˈviːd/; French for "under vacuum") is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 131 °F to 140 °F for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

View Recipe

Traeger KISS Texas-Style Brisket

January 07, 2014 By BrendaPalmer Category(s): Main Dishes
Grass Fed Beef Brisket

Brisket is a cut of meat from the breast or lower chest of beef, one of the nine beef prime cuts. The brisket muscles support about 60% of the body weight of standing / moving cattle, which requires a significant amount of connective tissue, so the resulting meat must be cooked correctly or it will be tough. Cooking low and slow with moisture is a must for this cut.  Basting of the meat is often done during the cooking process and the results are delicious.  

View Recipe

Grandma Mary Lou’s Cinnamon Rolls

January 07, 2014 By BrendaPalmer Category(s): Desserts
Cinnamon rolls with glaze.

Rick's mom Mary Lou is a very good cook and one of her specialties is cinnamon rolls. When our daughter Megan was in high school she wanted to learn to bake and this was one of the recipes she perfected. Now she makes them for us at the holidays - or any other time we can talk her into it. Not only are the cinnamon rolls delicious, they make the whole house smell heavenly. 

View Recipe

Cross Cut Shanks

November 11, 2012 By BrendaPalmer Category(s): Main Dishes
Slow Cooked Cross Cut Beef Shanks served over mashed potatoes

Winter weather is here and it is the perfect time for braises; slow-cooked meat that is falling-off-the-bone tender. Here's is one of my favorite cuts of our wonderful grass fed beef. The inexpensive, incredibly delicious crosscut beef shank. The crosscut beef shank is just what it sounds (and looks) like: A crosscut piece of the leg. Its full of tendons and muscle, and a chunk of bone. It doesn't look as pretty as a steak, and if you tried to cook it fast, it would be tough and hard to chew. But if you cook this cut of meat low and slow with moisture, the marrow in that bone melts out, helping create a smooth, rich sauce, and the meat itself gets melting and tender.

View Recipe

Flank Steak Fajitas

September 14, 2011 By BrendaPalmer Category(s): Main Dishes
Flank Steak Fajitas

Flank Steak is the perfect meat for fajitas.  Marinated, grilled and served with onions and peppers - delicious!

View Recipe

Short Ribs with Wine Sauce

September 14, 2011 By BrendaPalmer Category(s): Main Dishes
Short Ribs with Wine Sauce

I adapted this recipe to our taste from several short rib recipes.  The beef is melt-in-your-mouth tender and the flavor is wonderful.

View Recipe

Saucy Oven Meatballs

July 12, 2011 By BrendaPalmer Category(s): Main Dishes
Saucy Oven Meatballs using Grass Fed Beef

These meatballs are a quick, easy, delicious meal and the kitchen smells great when they are cooking!  I serve them over rice.

View Recipe