5 Recipes for the Holidays

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Content Ap1 2 3Beef, Beef, Beef!

By: Chisholm Trail Grass-fed Beef

Beef Stew

3 tbsp olive oil1 tbsp butter2 lbs grass-fed beef stew meat3 cloves garlic, minced1 medium onion, diced1 can or bottle of beer4 cups beef broth1 tbsp Worcestershire sauce2 to 3 Tbsp tomato paste

1 1/2 tsp sugar1/2 tsp paprika1/2 tsp kosher saltFreshly ground pepper2 carrots, roughly sliced2 parsnips, roughly sliced1 small turnip, roughly sliced2 tbsp all-purpose flourFresh parsley, minced

INGREDIENTS

CHISHOLM TRAIL GRASS-FED BEEF

CHISHOLM TRAIL GRASS-FED BEEF

Beef Stew

1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes.

2. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper.

3. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.

Directions

CHISHOLM TRAIL GRASS-FED BEEF

Beef Stew

4. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.

5. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.

6. To finish, add the parsley and stir through the stew.

Directions

CHISHOLM TRAIL GRASS-FED BEEF

Beef Wellington

2 1/2 lbs grass-fed beef tenderloin4 tbsp butter, softened2 tbsp butter1 onion, chopped1/2 cup sliced fresh mushrooms2 ounces liver pate

Salt and pepper to taste1 ( 17.5 ounce) packagefrozen puff pastry, thawed1 egg yolk, beaten1 (10.5 ounce) can beef broth2 tbsp red wine

INGREDIENTS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Wellington

1. Preheat oven to 425°F. Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Wellington

4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

5. Bake at 450°F for 10 minutes, then reduce heat to 425°F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Longhorn Chili

1 tbsp cumin seeds4 bacon slices. chopped4 lb boneless grass-fed chuckroast, trimmed and cut into 1/2inch cubes1 large onion, chopped3 1/2 cups beef broth1/4 cup pure ancho chile powder1/4 cup Texas-style chili powderblend

1 tbsp mole paste2 tsp salt2 tsp apple cider vinegar1 1/2 dried oregano, crumbled1 to 2 tbsp masa (corn tortillamix)1/4 tsp cayenne pepper

INGREDIENTS

CHISHOLM TRAIL GRASS-FED BEEF

Longhorn Chili

1. Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

2. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch.

3. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Longhorn Chili

4. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds.

5. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours.

6. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Bourguignon

1 tbsp olive oil8 ounces applewood smokedbacon, diced2 1/2 lbs chuck grass-fed beef, cutinto 1-inch cubesKosher saltFreshly grounds black pepper1 lb carrots, sliced diagonally into1-inch chunks2 yellow onions, sliced2 tsp garlic, chopped1/2 cup cognac1 can (2 cups) beef broth

1 tbsp tomato paste1 tsp fresh thyme leaves (1/2tsp dried)4 tbsp unsalted butter3 tbsp all-purpose flour1 lb frozen whole onions1 lb fresh mushrooms, capsthickly slicedCountry bread or Sour Dough,toasted or grilled and rubbedwith garlic clove1/2 cup fresh parsley, chopped

INGREDIENTS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Bourguignon

1. Preheat the oven to 250°F.

2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Bourguignon

5. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

6. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

7. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Stroganoff

3 cups beef stock1 carrot, chopped6 sprigs fresh thyme1 bay leaf2 lbs chuck grass-feed beef,cut into 2-inch cubesKosher salt and freshly groundblack pepper6 tbsp extra-virgin olive oil

INGREDIENTS1 medium onion, chopped2 tbsp cognac5 tbsp unsalted butter1 lb mushrooms, sliced3 cloves garlic, chopped2 tbsp sour cream1 tbsp Dijon mustard2 tbsp fresh parsley leaves, chopped1 package wide egg noodles

CHISHOLM TRAIL GRASS-FED BEEF

Beef Stroganoff

1. Heat the beef stock with the carrot, three thyme sprigs and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches, so that it is browned on all sides. 2. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

3. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Beef Stroganoff

4. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream,mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

5. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain thenoodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

DIRECTIONS

CHISHOLM TRAIL GRASS-FED BEEF

Chisholm Trail Grass-fed Beef

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