Beef and Pumpkin Panang Thai Curry

by Courtney Meyerhofer

I went through a phase where I was obsessed with Thai food. Coconut-milk based curries with kabocha squash or pumpkin were my jam.

This recipe was like a trip down memory lane. The rich curry, the creamy pumpkin, the hearty local beef…this one hits the spot!

This recipe was modified from a Cook’s Illustrated volume.

INGREDIENTS

• 2 Tbsp lard, tallow, or cooking oil

• 2-3 lbs Saint John’s organic grass fed beef sirloin

• 2 - 4 Tbsp thai red curry paste

• 1 15 oz can coconut milk

• 2 tsp sugar

• 2 Tbsp fish sauce

• 3 cups peeled and cubed pumpkin, cubed into 1-2 inch cubes

• 5-7 kaffir lime leaves or zest of 1 lemon and 1 lime

• extra salt to taste

• chopped peanuts

METHOD

Several hours, up to 24, before it’s time to cook, slice the meat into thin strips and salt and pepper generously. Cover and refrigerate.

Remove meat from refrigerator 30 minutes before beginning to cook.

Heat a skillet on medium-high heat. You want it really hot to get a good sear on the beef.

Add cooking fat of choice and get it smoking hot.

Add 1/2 of meat slices to pan, less if you’re using a smaller pan. You don’t want to crowd the pan because that will steam and not sear the meat.

Once the meat is nicely browned, after 3-5 minutes, transfer meat to large bowl to rest.

Turn heat down to medium and add curry paste. Cook and stir for 3 - 5 minutes, until the paste is a deep brick red.

Add coconut milk, sugar, and fish sauce. Stir to combine. Taste to see if you need to add salt or more curry paste depending on your preference. I ended up adding 1 tsp salt and 2 additional Tbsp of curry paste.

Add pumpkin and bring to simmer.

Add meat and continue to simmer for 10 - 15 minutes, until meat and pumpkin are done.

Once meat and pumpkin are done, add kaffir lime leaves or lemon and lime zest. Simmer for 1 - 2 minutes and then serve!

Serve with rice and garnished with chopped peanuts if desired!

Beef Breakfast Recipe: 20 Min Sausage Breakfast

Beef.

It’s what’s for…breakfast??

Yes.

I’ve tried several beef breakfast recipes and this one is closest to a traditional sausage flavor.

INGREDIENTS

• 2 lbs Saint John’s organic grass fed beef

• 1 tsp garlic powder

• 2 tsp onion powder

• 2 tsp smoked paprika

• 1 tsp paprika

• 1 ½ tsp dried sage

• 1 ½ tsp dried thyme

• 1 tsp sea salt

• ½ tsp red pepper flakes

• ½ tsp ground black pepper

• Tallow or lard for frying, optional

METHOD

You can bake these for 20 minutes or pan fry.

Pan frying will yield a crispier, more authentic “breakfast sausage” vibe to the dish. But baking is more convenient if you don’t have time to watch a skillet.

1. If baking, preheat oven to 400 degrees.

2. Mix together beef and spices well.

3. Form into small, about 2 oz thin and flat patties.

4. If baking, lay patties in a glass baking pan or other baking pan lined with foil. If pan frying, preheat a pan over medium-high heat and melt tallow or lard.

5. Place patties in the oven for 20 minutes or pan fry for about 8 minutes.

6. Cook until patties reach an internal temperature of 165 degrees.

7. Serve with hash browns, eggs, and hot sauce of choice.

The breakfast hot sauce line-up.

Steak with Creamy Peppercorn Recipe

by Courtney Meyerhofer

I’m not usually someone who enjoys a sauce on a steak. I typically like the steak to speak for itself. This sauce is the exception to that rule.

This creamy peppercorn sauce will take your steak game to the next level.

It’s creamy, peppery, and full of umami flavor.

The total time to make this meal is about 30 minutes. Enjoy!

INGREDIENTS

For steaks

• 2 Saint John’s organic grass fed steaks (I did sirloin but any will do)

• 2 Tbsp tallow

• Salt

For creamy peppercorn sauce

• ¼ onion, finely diced

• 3 cloves garlic, minced

• 1 Tbsp peppercorns, crushed

• ½ cup beef broth

• 2 Tbsp worcestershire sauce

• ¾ cup Saint John’s organic grass fed raw cream

METHOD

Heat cast iron skillet on medium high heat until it’s really hot. Give it a few minutes to warm up properly.

Melt tallow in skillet.

Cook meat until desired done-ness is reached. I did 3 minutes per side for medium-rare.

Remove steaks to a platter and cover with foil to keep warm.

Add onion and cook until translucent.

Add garlic and crushed peppercorns Cook for 1-2 minutes.

Add beef broth and worcestershire sauce. Stir in cream.

Turn heat down to medium-low. Simmer for 7-10 minutes until thickened. It will thicken the longer it stands.

Serve as accompaniment to steak!

Grass Fed Beef Smash Burger Recipe

by Courtney Meyerhofer

Double patty smash burger with garlic-herb aioli

I’ll always like traditional patty burgers, but there’s something special about the smash burgers.

It’s fun.

It’s flavorful

It’s fast.

Smashing yields a burger that is delightfully crispy on the outside, a delicious sear that locks flavor and juices inside.

Add a homemade bun, a summer herb aioli, a squirt of ketchup, and buddy, we’re in business.

Here’s how I make smash burgers on a cast iron griddle on a gas grill.

It’s possible to make them indoors on a cast iron or stainless steel skillet over high heat, but be warned, there will be smoke. Lots of it. In your house.

Because to get the aforementioned crispy crunchy sear, you need high heat.

Also included: a sourdough bun (start these the night before) and an herb-garlic aiol recipei. Enjoy!

BURGERS

INGREDIENTS

• 2 lbs Saint John’s organic, grass fed ground beef

• 1 tsp salt

• 1 tsp garlic powder

• ½ tsp black pepper

METHOD

Mix meat and spices together and form into 3 - 4 oz balls, not patties. Use of a food scale for accuracy is helpful here. Refrigerate meat until ready to cook. The meat should be cold when it hits the pan.

Preheat a griddle pan on a gas grill over high heat or a cast iron skillet over medium-high heat on an indoor stovetop.

Once very hot, place 2 - 4 meat balls on the pan and use two spatulas to smash together, one spatula per hand, spatulas stacked to create an even and thin smash burger. Once smashed, slide the spatulas off the meat (do not lift the spatulas, as they will bring meat with them).

Cook for 2 - 3 minutes per side, checking with a meat thermometer for desired temperature.

SOURDOUGH BUNS

From Lisa at Farmhouse on Boone

INGREDIENTS

• ½ c sourdough starter

• 3 c flour

• 1 egg

• ¼ c butter or coconut oil, melted

• ¾ c warm water, milk, or whey

• 3 T honey

• 1 t salt

METHOD

The night before, add all ingredients to a stand mixer and knead with a dough hook for 5 - 10 minutes.

Place dough in a greased bowl and cover with plastic wrap. Allow dough to ferment at room temperature for at least 8 hours.

4 - 5 hours before baking, divide dough into 8 equal pieces and shape into smooth, flat, round disks. Place in a warm spot to rise.

Once the dough has approximately doubled in size, preheat oven to 350 degrees and bake for 25 - 30 minutes.

GARLIC-HERB AIOLI

INGREDIENTS

• 1 pastured egg

• 1 pastured egg yolk

• ⅔ - 1 cup avocado oil

• 1 tsp mustard

• ¼ tsp salt

• 1 garlic clove, minced

• 3-4 Tbsp fresh herbs, finely chopped (basil, oregano, tarragon, parsley, thyme, etc.)

METHOD

Add egg and egg yolk to blender. Blend on medium speed then slowly drip in the oil through the top.

Start with ⅔ c of oil then slowly add to 1 c of oil if needed. You will know you have added enough oil when the aioli looks as thick as mayonnaise. If it looks loose or thin, try adding a bit more oil.

Add remaining ingredients and blend well.

(I recommend only using high quality pastured eggs since the eggs will be consumed raw).

Grass Fed Beef Meatballs: Crispy and Quick Recipe

These crispy pan-fried meatballs are inspired from a favorite Hungarian cookbook, Cooking with Love and Paprika by Pasternak.

The paprika adds a subtle savory flavor that was very enjoyable. I recommend serving them with sour cream and ketchup!

• 2 lbs Saint John’s organic ground beef

• 4 eggs

• ⅓ cup shredded parmesan

• ½ large onion

• 4 cloves garlic

• 1 ½ tsp salt

• 2 tsp paprika

• ½ tsp black pepper

• 1 ½ cups breadcrumbs or blended rolled oats

• Plenty of tallow

METHOD

1. Blend onion in food processor or finely dice. Add all ingredients except breadcrumbs and tallow and mix well.

2. Shape mixture into small balls and roll in breadcrumbs or blended rolled oats.

3. Heat tallow or lard in a heavy bottomed Dutch oven over medium heat. You shouldn’t need enough tallow to deep fry, but enough to halfway submerge the meatball.

4. Add 5-7 meatballs and cook until an instant read thermometer reads 165 degrees. This was approximately 4 minutes each side for my setup.

5. Keep warm and enjoy!

Grass Fed Beef Brisket: A Traditional Corned Beef Recipe

This Saint Patrick’s Day, honor the American-Irish tradition and try a traditional corned beef dish, made from grass fed beef brisket.

The beef was very tender with a bit of sturdy texture, and had a deeply earthy beef flavor lightly punctuated with notes of peppercorn, garlic, and coriander.

Recipe and method inspired from Cook’s Illustrated.

INGREDIENTS

• 1 Saint John’s organic grass fed beef brisket

• ¾ cup salt

• ½ cup sugar

• 3 bay leaves

• 6 cloves garlic

• 1 Tbsp black peppercorns

• 2 Tbsp pickling spice

METHOD

1. Dissolve salt and sugar in water.

2. Add brisket, aromatics, and brine to a large glass container and seal with a lid. Refrigerate for 6 days.

3. Preheat oven to 275 degrees.

4. Remove brisket from brine, rinse, and pat dry. Add to a dutch oven and cover with fresh water.

5. Bring water to a simmer over high heat, cover, and add to oven for 2-3 hours or until very tender. My 3 lb brisket took 3 hours to become fork tender. Start at 2 hours and check in 20 minute increments thereafter.

6. Remove brisket from dutch oven and slice against the grain into ¼-inch thick slices.

7. Serve hot with boiled carrots and potatoes. Enjoy!

Grass Fed Ribeye Steak and Sweet Potatoes for your Sweetheart

Savory steak and sweet potatoes make a perfect pair for a delicious Valentine’s Day celebration!

Here’s how to make a memorable yet simple meal this Valentine’s Day.

INGREDIENTS

• 2 Saint John’s organic grass-fed ribeye steaks

• 2 large sweet potatoes

• Butter

• Salt

METHOD

At least 2 hours before dinner, preheat the oven to 400 degrees.

Scrub the potatoes clean and poke holes in them with a fork.

Place the potatoes on a parchment paper lined baking sheet and bake for 1 hour.

After 1 hour, check on the potatoes by poking them with a fork. Do they feel soft and tender or still a bit firm? If they feel firm. Keep baking for another 20 or 30 minutes until they feel soft.

Now turn down the heat and keep them warm at 200 degrees. The added cooking time at a low temperature continues to softly cook the sweet potatoes and will help them develop a creamy texture.

While the potatoes are cooking, remove the steaks from the packaging and pat dry with a paper towel.

Salt both sides of each steak generously and leave covered at room temperature for 2 hours. 

The time to sit while salted tenderizes the steak and will bring out more of the grass fed flavor of the meat.

Thirty minutes before you want to serve dinner, preheat your grill.

For a 3-burner grill, turn on the outer two burners and place the steaks in the middle, so that they cook indirectly over the heat.

Depending on the thickness of your steaks, check the temperature of your steak after 3 minutes per side. A meat thermometer is indispensable here!

After the steaks have reached an ideal final temperature, allow them to rest at least 5 minutes before serving.

Serve your sweet potatoes by slitting them lengthwise and topping with butter and salt.

Enjoy your simple and delectable meal!

Saint John’s steak cooked to a perfect medium rare.

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Grass Fed Beef Roast: Barbecue Beef Sandwiches

from Courtney Meyerhofer

I couldn’t make another pot roast dinner. Beef pot roast, mashed potatoes, carrots, and gravy.

Don’t get me wrong. It’s normally totally delicious and an absolute classic, but I think I was just burned out and in a recipe rut.

A barbecue beef sandwich was just what I needed.

An Instant Pot and an easy barbecue sauce recipe make this recipe come together quick!

INGREDIENTS

• Cooking fat (tallow, lard, butter, oil)

• 1 3-4 lb Saint John’s organic grass fed beef roast

• 4 cups broth or water

• 1 onion, peeled and quartered

• 2 bay leaves

• Salt and pepper

• Barbecue sauce

Barbecue sauce ingredients, inspired by Shaye Elliot’s recipe.

• 1 cup tomato sauce

• ¼ cup honey

• 4 tbsp apple cider vinegar

• 1 tsp dried thyme

• 2 tbsp smoked paprika

• 1 tbsp molasses

• 3 tbsp minced garlic

• ½ tsp red pepper flakes (omit if you don’t want spicy barbecue sauce)

• Salt and pepper to taste

METHOD

Coat roast in salt and pepper

Using an Instant Pot, set to “Saute” and add cooking fat of choice. If not using an Instant Pot, use a skillet over medium high heat.

When fat is melted, sear roast for 2-3 minutes on all sides.

Remove meat from Instant Pot, turn off heat, and add broth, scraping the brown bits off the bottom.

Add onion, bay leaf, and meat to Instant Pot. Add lid and set valve to “Sealing”. Cooking on high pressure for 90 min. If using a slow cooker, cook on low 8-10 hours or high 4-6 hours.

When meat is done cooking, it should flake easily with a fork.

Whisk together barbecue sauce ingredients and taste for for salt, acidity, and spice.

Shred meat and add barbecue sauce. Mix together, let it warm up on the Instant Pot’s warming function, and serve.

If you try this recipe, tag us in a photo on Instagram or Facebook!

Grass Fed Beef Pot Pie Recipe

from Courtney Meyerhofer

This recipe is a beef rendition on the viral chicken pot pie with sourdough biscuits recipe.

Leftover tender roast beef simmered in beef bone broth with fall vegetables like onion, potatoes, carrots, topped with sourdough biscuits instead of being baked inside a crust. The biscuits give the recipe a delightful texture akin to a pot pie without the hassle of making a pie crust.

The inspiration from this recipe was from Noelle Kovary.

INGREDIENTS

Sourdough Biscuits:

• 1 stick cold butter, cut into cubes

• 1.5 cups flour

• 1 cup fed sourdough starter

• 1 Tbsp honey

• 1 tsp salt

• 1 tsp baking powder

• ½ tsp baking soda

Filling:

• 2 Tbsp butter

• 1 onion, chopped

• 4 potatoes, chopped

• 3 carrots, chopped

• 4 Tbsp flour

• 2.5 cups bone broth

• ½ tsp garlic powder

• ½ tsp onion powder

• 3-4 cups cooked beef roast, shredded

• ½ cup cream

METHOD

The night before, start the biscuits.

Sourdough Biscuits:

Cut cold butter cubes into flour with hands or pastry blender. Mix in sourdough and honey until well combined. Cover to ferment.

The day of, get the dish together.

Beef Pot Pie:

Preheat oven to 400 degrees.

Warm a cast iron skillet over medium heat and melt butter. Add veggies and cook for about 10 minutes or until they are all fork tender.

Add flour, broth, and spices, with a hefty pinch of salt, and stir well. When combined and simmering, lower heat to medium low and cover. Cook for 10 minutes, stirring halfway through.

While this is cooking, mix in salt, baking powder, and baking soda to the biscuits. Roll out to ½ inch thickness and cut biscuits with a jar, cup, or biscuit cutter.

Add beef and cream to skillet and stir well. Remove from heat, top with biscuits, and bake for 10-15 minutes in a 400 degree oven.

If you try this recipe, please let us know by tagging us on Facebook or Instagram.

Grass Fed Beef Chili Recipe: Tex-Mex Chili con Carne

As the weather cools and we begin this Autumn season, nothing says comfort like chili con carne. Then again, I grew up in Texas, so maybe I’m biased.

This recipe is a true “no bean” Tex-Mex chili recipe. However, there are no rules, so add a couple cups of pinto beans if that’s your style.

This chili has a medium spice to it, even when omitting jalapenos. Add jalapenos for dinner guests who enjoy the burn, and they will be delighted.

INGREDIENTS

For chili paste:

• 3 dried ancho chilis, stems removed and rehydrated in ½ cup warm water

• 3 Tbsp cornmeal

• 1 Tbsp cumin

• 1 Tbsp cocoa powder

• 1 Tbsp smoked paprika

• 1 Tbsp coriander

• 1 Tbsp oregano

• 1 tsp salt

• ¼ cup orange juice

For chili:

• 2-3 Tbsp tallow, lard, or oil

• 3-4 lbs Saint John’s organic grass fed stew meat or chuck roast cut into bite-sized pieces

• 2 medium yellow onions, diced

• 2 bell peppers, diced

• 2 jalapenos, diced (optional, omit if you don’t want a spicy chili)

• 1 bulb garlic (10-12 cloves), minced

• 4 cups beef bone broth

• 15 oz tomato sauce

• 2 Tbsp brown sugar

• 2 Tbsp Worcestershire sauce

METHOD

1. First, make the chili paste. Once the ancho chilis are rehydrated, drain and add them to a food processor (make sure the stems are removed before adding them!). Blend up the chilis and add them to a medium-sized bowl. Add all other chili paste ingredients to the bowl and mix well.

2. Preheat a large pot on medium-high heat. Add fat until shimmering and sear the beef on all sides until well browned, 1-2 minutes each side. Work in small batches to prevent crowding the pan. Set beef aside in a medium bowl when browned.

3. Add onions and a pinch of salt to the pot, continue scraping the bottom of the pot to bring up the browned bits on the bottom. After the onions are translucent, add the bell peppers and cook for another 3 minutes.

4. Then add the garlic and jalapenos (if using) and cook for another 2 minutes, continuously stirring and scraping.

5. Add the chili paste and mix well. Cook for one minute, then add all other chili ingredients and beef. Bring to a boil uncovered, reduce to simmer for 2-3 hours.

6. Taste for salt and adjust seasoning. Serve warm with cornbread or dinner rolls, along with your favorite chili toppings.

Enjoy!

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