grass fed beef Archives - Page 2 of 2 - The Yarn by The Free Range Butcher

Slow Cook BBQ Beef Short Ribs

Written by Alison Clinch on June 19, 2017. Posted in Grass Fed Beef, Recipes. Leave a Comment

Ingredients: 1-2kg Grass Fed Beef Short Ribs 1 cup water 1 cup ketchup 150g tomato paste 3/4 cup brown sugar 1/2 cup vinegar 2 tbsp Dijon mustard 1 tsp salt Method: Preheat slow cooker to low. Add all ingredients except ribs to slow cooker and stir until brown sugar dissolves. Place ribs in slow cooker and stir to...

Recipe: Slow Cook Beef Short Ribs

Written by Alison Clinch on June 19, 2017. Posted in Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients: 1-2kg Grass Fed Beef Ribs 1/2 cup flour 2 tbsp sweet paprika 1 tsp chilli powder 1 tsp salt 1/4 tsp pepper 1-2 tbsp oil 1 cup beef broth 2 cups apple juice 1-23 cups pearl onions Method: Put flour, paprika, chilli powder, salt and pepper in a bag then add the ribs and shake to coat. Heat frypan on medium,...

Easy Beef Curry

Written by Michele Lyons on May 1, 2017. Posted in Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Ingredients 1kg Grass Fed Diced Beef 400g tin coconut cream 1-2 tbsp curry paste (e.g. red, green, massaman, korma) Lots of vegies eg pumpkin, zucchini, eggplant, swede, broccoli stalks Method Add coconut cream and curry paste to slow cooker and mix until well combined. Add all your veggies to the slow cooker and...

Recipe: Beef Loin Roast

Written by Will Roberts on June 30, 2016. Posted in Cooking Tips, Grass Fed Beef, Grass Fed Meat, Recipes. Leave a Comment

Total Cooking Time: 45 – 50mins Serves: 6 Ingredients: 1.0kg Grass Fed Beef Loin Roast 1 Brown Onion, roughly sliced 1/2 cup Beef Stock 1 Heaped Tbsp Hot English Mustard Salt & Pepper Method: Remove Beef from the Cryovac packaging and sit covered out of the fridge for 30mins Place the Onions in the bottom...

Beef Brisket with Sweet Spice Rub

Written by Alison Clinch on March 22, 2016. Posted in Grass Fed Beef, Recipes. Leave a Comment

Beef Brisket is a delicious cut of meat, but you must be patient and cook it slowly. And it’s vital that the meat is covered with foil during the majority of the (long) cooking process to make sure it doesn’t dry out. (I learnt this the hard way when I forgot one time and we ended up with a very charred piece...