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Irish Pot Roast

Written By Cherie Schenker - February 08 2016

Irish Inspired Beef Pot Roast with Vegetables-UPDATED --

Cooking Time: HIGH 6 to 7 hours or LOW 8 to 10 hours
Makes 6 to 8 servings

You Will Need:

1 Beef Rump Roast (3 to 3-1/4 pounds)
2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beer
Chopped fresh parsley (optional)

DIRECTIONS:
Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or on LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

ASIAN SWEET & SPICY RIBS

Written By Cherie Schenker - February 06 2016

Asian Sweet & Spicy Ribs --

Total Recipe Time: 2-1/2 to 2-3/4 hours
Makes 4 servings

YOU WILL NEED

1-1/2 to 2 pounds Beef Short Ribs
1 cup sweet rice wine
1/2 cup sweet chili garlic sauce
1/2 cup water
1/4 cup agave nectar or honey
1/4 cup light brown sugar
1 teaspoon minced fresh ginger
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Hot cooked rice (optional)

DIRECTIONS FOR ASIAN SWEET & SPICY RIBS

Preheat oven to 325°F. Combine wine, sweet chili garlic sauce, water, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
Serve ribs with rice and remaining sauce, if desired.

TIPS:

To cook in a slow cooker, combine wine, sweet chili garlic sauce, agave nectar, brown sugar and ginger in 4-1/2 to 5-1/2 quart slow cooker, stirring until sugar dissolves. Place beef ribs in slow cooker. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is fork tender. (No stirring is necessary during cooking.) Remove beef; keep warm. Skim fat from cooking liquid. Transfer cooking liquid to a sauce pan and bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. Serve ribs with rice and remaining sauce, if desired.
Sweet chili garlic sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Chili garlic sauce is available in Asian markets and the Asian section of most supermarkets.

Enjoy!

BEEF BREAKFAST BURRITO

Written By Cherie Schenker - February 02 2016

Beef Breakfast Burrito -- Ground Beef, peppers and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.

Total Recipe Time: 20 to 25 minutes

Makes 4 servings

YOU WILL NEED

12 ounces Ground Beef
1 medium red bell pepper, chopped
1 small onion, finely chopped
2 teaspoons ground ancho chile powder
1/2 teaspoon ground cumin
4 eggs, beaten
2 tablespoons water
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt (optional)
1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
4 medium spinach or plain flour tortillas (10-inch diameter), warmed
Salsa

Lime-Cilantro Cream (optional):

1/2 cup reduced-fat dairy sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro

DIRECTIONS FOR BEEF BREAKFAST BURRITO

Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.

Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.

Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

TIP: Cooking times are for fresh or thoroughly thawed Ground Beef. NEVER thaw any meat in the microwave. It will make the meat tough & rubbery.

Tips for Cooking Kansas Grass Fed Beef

Written By Cherie Schenker - January 01 2016

Top 10 Tips for Cooking Schenker's Grass-Fed Beef

1. The worst thing you can do to grass fed beef is overcook it. Lean grass-fed beef is perfect for rare to medium rare cooking. If you like a well done steak, then we suggest cooking it very a low temperature and/or in a sauce to add moisture.

2. Since grass fed beef is extremely low in fat, brush with olive oil, or your favorite cooking oil for easy browning and a touch of flavor. The oil also prevents the beef from drying out. If you are going to pan fry your grass fed beef, we recommend using a well seasoned cast iron skillet or cast iron grilling pan.   Always pre-heat your oven, pan or grill before cooking grass fed beef. A hot pan, oven or grill will help sear the juices in and create even more delicious flavor.

3. Stove top cooking or pan cooking is great for a grass fed steak, especially when it is too cold to get your grill on. You have may have more control over the temperature you would on the grill.

4. Like all steaks, Grass fed beef will continue to cook when it is removed from heat. Make sure you remove your steak from the heat source 10 degrees before it reaches the temperature/doneness you want. Grass fed beef has high protein and low fat levels.  It usually requires 30% less cooking time.

5. Never leave a good steak unattended. Always use a meat thermometer and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfection to overcooked in mere seconds.

6. Let the beef "rest" or sit covered 5 to 10 minutes after removing from heat to let the juices redistribute.

7. Always use tongs to turn your beef!..

8. Reduce the temperature of your traditional grain fed beef recipes by 50 degrees. The cooking time will still be the same or slightly less even at the lower temperature.  Don’t overcook your meat. The moisture from sauces will add tenderness when cooking your roast in the slow cooker or oven.

9. Never use a microwave to thaw your grass fed beef. Thawing any cut of meat in a microwave is sure fire way to make the meat tough. Either thaw your grass fed beef in the refrigerator or put your vacuum sealed package in water for a few minutes.

10. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator and NEVER cook it straight from the freezer!  --Cooking steaks straight from the freezer will lead to a very ugly outcome for your beautiful steaks.

Bonus Tip: When preparing hamburgers on the grill, use caramelized onions, saut'eed mushrooms or roasted tomatoes and sweet bell peppers to add low fat moisture to the meat while cooking. Our 1/3 lb. burgers are 95% lean, so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers. Reduce the amount of cooking time by 30% vs. traditional grainfed, fatty beef. If your burger is overcooked it will be dry.

Sweet Sesame Beef Kabobs

Written By Cherie Schenker - January 01 2016

You'll Need:

1 pound Grass-fed Beef Kabobs
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then crosswise into 1-inch pieces
16 canned pineapple chunks, drained
Salt and pepper
Uncooked quick-cooking brown rice

Marinade:

3 large cloves garlic, minced
2 tablespoons sesame seeds
2 tablespoons fresh lime juice
2 tablespoons honey
2 tablespoons soy sauce

Directions:

Combine marinade ingredients in a small bowl. Remove and reserve 1/4 cup in a small saucepan. Place beef and remaining marinade in large bowl; stir beef kabobs to coat. Cover and refrigerate at least 30 min. up to 2 hours.
Remove kabobs from marinade; discard marinade. Alternately place beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch metal skewers. (Chunks of red onion can be used too for extra flavor.)
Place the kabobs on a cast iron grill pan or BBQ grill. Grill, covered, 8 to 10 minutes, turning once. Kabobs should be a little pink inside when finished. Never cook all of the pink out of grass-fed beef or it will be overdone and tough. Season with sea salt and cracked black pepper, to taste.
Cook rice.
Place the reserved marinade in a saucepan. Bring to a simmer and stir.
Serve the kabobs over the rice. Drizzle with the hot marinade.

These are easy to make and super delicious. We prefer brown rice or wild rice to compliment them along with a fresh salad.

*Original recipe adapted from National Beef Board to meet our family's taste, budget & healthy food choices.

Have Questions? Call 620-632-4470

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Irish Pot Roast

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ASIAN SWEET & SPICY RIBS

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DIRECTIONS FOR ASIAN SWEET & SPICY RIBS

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BEEF BREAKFAST BURRITO

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Tips for Cooking Kansas Grass Fed Beef

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Sweet Sesame Beef Kabobs

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