Who ever said you can't BBQ a grass fed beef pot roast?
The Chuck Roast comes from the shoulder of the steer. The Chuck primal is a large heavily worked part of the steer. The front legs and shoulders hold up the heavy head and front of the cow, while the animal is foraging. So the chuck, brisket and front shank bones, muscle, connective tissues and tendons are very tightly built up.
The interesting differentiating factor from the (hind) round part of the steer, is the amount of fatty tissue that accumulates in the chuck, and brisket. While the round tends to be a bit lean, the chuck and brisket have nice rich fatty connective tissues- its where the cow puts on the pounds, from eating a diet rich in natural pasture.
FarmEats (boneless) chuck roast is perfect for long, slow and low roasting, braising, and smoking. It takes time and heat to slowly break down the fat, connective tissues and convert the collagen into delicious melty goodness!
Last Saturday, we barbecued a couple of our FarmEats grass fed beef chuck roasts. Smoked them for about 6 hours at 250 degrees, wrapped at 160, probe tender at 180 degrees, resulting in a nice bark, moist, tender, and with deep rich smokey flavors.
The chuck roast is from the same cut as the pork Boston butt roast -from the pig’s shoulders. While pork butt roast is normally bone in, beef chuck is usually boneless. As with pork butt, which makes awesome BBQ pulled pork, beef chuck roast results in some fine slow and low BBQ!
FarmEats Cozy Comfort Stew!
Nothing beats a nice hot and steamy, Cozy Comfort Stew, on a last gasp of winter night!
I have my butcher Lowell, cut the sirloin tip roast, into boneless cubes of beef. The sirloin tip roast is from the hind quarters- part of the round primal of beef, behind the sirloin. The cut is also known as the "knuckle"- even though it is nowhere near a "knuckle" . I have found that the knuckle/sirloin tip roast cubed, makes nice stew meat. The cubes braised in liquid, have a soft and tender consistency, while also remaining firm.
FarmEats Cozy Comfort Stew! is easy to make, and so soul satisfying.
Start by sautéing in olive oil, a couple of chopped onions and garlic in a dutch oven, then add in a couple of pounds of FarmEats 100% grass fed stew beef, and brown. Next, slowly add in grass fed beef bone/chicken broth and/or wine, according to how soupy you like your stew. Add salt and spices-thyme, basil, etc. Can add in some (Pomi) chopped tomatoes or sauce and olive oil. Cover and let simmer for about 2 hours. While simmering, cube up root veggies- carrots/celeriac/parsnips/rutabaga/potatoes, whatever looks good, and add veggies to the stew. Let simmer for another hour or until the beef is soft and fork tender.
Make enough that you have leftovers to reheat during the week!
FarmEats Wacky Weather Chili!
FarmEats Wacky Weather Chili!
One day we get a Polar Vortex, next it feels like Spring!
These sort of Wacky Weather days, call out for a nice rich and nourishing bowl of FarmEats Grass Fed Beef Chili!
What I love about chili is that it is relatively easy to make, can use all sorts of different ingredients, and cooks slow and low to meld those different ingredients into a cohesive chili!
The other day we got out our 9 quart Cuisinart Dutch Oven and sautéed 2 chopped onions and garlic in olive oil. I added in dried spices; Mexican chili powder and smoked Spanish paprika and mixed them into the sautéed onions with some beef stock to bring out the flavors.
The biggest issue with making chili at this time of year, is that we don't have any fresh- decent tomatoes (yeah next year I will jar up those summertime farmers market tomatoes). I have tried all sorts of different tomato options -mealy gassed supermarket, vine ripened ones, jared tomato sauce, paste, San Marzano canned, etc., and have found that Pomi chopped tomatoes are the real deal. It is a box of pure chopped tomatoes that taste as close as possible to summer.
I pour in 2 boxes of Pomi into the mix, and simmer. You can add in a touch of beer/wine and sea salt. Next, I mix in 2 pounds of FarmEats 100% grass fed ground beef, and continue to simmer. While simmering, chop up some root veggies; carrots, turnips, rutabaga, (whatever root veggies that will add an interesting flavor balance to the chili) and add to the mix. Let simmer for a couple of hours (slow and low) stirring occasionally to prevent it from burning. Taste the chili, add in more chili powder or grind up dried soaked chilis- if need more flavor. Add in a couple of (canned) kidney beans, then chopped potatoes and simmer for another 45 minutes or until potatoes are soft.
Garnish with fresh herbs, serve with sliced avocado, grated cheese, chips, french fries, on top of a burger or sausage, in a frittata- so many options!