Sloppy Joes

Sloppy Joes

Serves 8

INGREDIENTS

• 2 Tbsp. Butter

• 2 lbs. Grass-fed Ground Beef

• 1/2 whole Large Onion, Diced

• 1 whole Large Green Bell Pepper

• 5 cloves Garlic, Minced

• 1 1/2 c. Ketchup

• 1 c. Water

• 2 Tbsp. Brown Sugar

• 2 tsp. Chili Powder (more to taste)

• 1 tsp. Dry Mustard

• 1/2 tsp. Red Pepper Flakes

• Worcestershire Sauce, to taste

• 2 Tbsp Tomato Paste (or Tobasco)

• Salt to taste

• Freshly Ground Black pepper, to taste

• Kaiser Rolls

• Butter

DIRECTIONS

1. Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook

   until brown. Drain most of the fat and discard.

2. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get

   soft.

3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste.

4. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

5. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls,

   topping with a slice of cheese if that’s what you like. Serve hot!

Ground Beef Wellington

Makes 8

INGREDIENTS:

• 2 eggs beaten

• 1 1/2 pounds ground beef

• 4 tablespoons saltine crackers or bread crumbs, crushed

• 2 tablespoons dried parsley

• 1 teaspoon salt

• 1 tablespoon cream

• 3 tablespoons butter

• 1 small onion chopped fine

• 4 cloves garlic minced

• 8 ounces baby bella mushrooms

• 1/2 cup red wine or grape juice

• 1 teaspoon basil

• mozzarella cheese optional

• 2 sheets puff pastry

• salt and pepper, to taste

DIRECTIONS:

1. Heat oven to 400 degrees.

2. Mix the eggs, ground beef, bread crumbs, parsley, salt and cream. Set aside.

3. In a large saucepan melt butter. Add onion and mushrooms.

4. Cook on medium high heat until mushrooms sweat and onions are translucent.

5. Turn down to medium while you add the garlic, red wine, and basil.

6. Turn the heat back up to high and continue to cook until reduced.

7. Remove from heat. Cool.

8. Lightly grease a cookie sheet or baking pan.

9. On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares

10. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

11. Put 1/2 cup of meat mixture (formed into flattened balls) on top.

12. Pull corners up over meat and pinch edges together.

13. Put the bundles on a cookie sheet with seam side down.

14. Cut small slits on top and brush the tops with cream or beaten egg.

15. Bake for 30-40 minutes or until golden brown and meat is cooked through.

16. Serve and enjoy!

Easy Beef Jerky

Watch the video for this recipe on our YouTube channel!

INGREDIENTS

1 lb ground beef

1 tbsp Worcestershire sauce

1 tbsp maple syrup

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chili powder

1 tsp freshly ground black pepper

1 tsp salt

Notes: 

This recipe also works in a food dehydrator, solar oven, or smoker. 

We recommend making as much jerky as possible at one time, for time efficiency. So please, double, triple, quadruple this recipe as you see fit! (We sell ground beef in 1 lb and 5 lb packages, if you want to make a little or a lot.)

Play around with the seasonings. Add or subtract what you like or don’t like—cayenne and chili powder for kick, or none if you don’t like spicy; dried herbs like oregano, marjoram; leave out the maple syrup if you’re avoiding sugar; etc. Have fun!

Preparation: 

Preheat oven to 170°. 

Place an oven-proof cooling rack into a rimmed baking sheet and set aside. Depending on the size of your racks/pans and the amount of jerky you’re making, you may need multiple. 

Mix all the ingredients together in a bowl; using your hands is easiest here. 

Press out with a jerky gun, roll flat with a rolling pin between two sheets of parchment paper, or just form thin strips with your hands. Place on the racks, keeping a little space between each strip. 

Transfer jerky to the oven and let it dry for 4-8 hours. The time it takes to dry will depend on the thickness of the jerky and your oven. Just keep an eye on it, checking every 30-60 minutes. It should feel dry and somewhat hard, but retain some give and flexibility when bent.

When done, allow the jerky to cool completely before transferring it to a storage container. Here, you have some options: an airtight container (such as a vacuum sealed bag) will allow the jerky to last 2-3 months; a plastic bag or lidded jar at room temperature should last 1-2 weeks. Try to keep it in a cool, dry place out of direct sunlight. 

Enjoy!

Saint John's Meat Loaf

Ingredients:

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

• 1 cup oatmeal

• 1 cup milk

• 1 egg

• 1 small onion, chopped

• 1 Tbsp. Worcestershire sauce

• 2 tsp. salt

• 1/2 tsp. dry mustard

• 1/4 tsp. ground sage

• 1 clove garlic, crushed

Mix all ingredients.

Spread in 9x5x3 loaf pan.

Cook, uncovered in 350 degree oven until done, about 1.5 hours.

Optional: Jonathan loves to mix in bits of lightly cooked bacon before sending the meatloaf to the oven!

Inspired by the 1983 Betty Crocker Cookbook

Shepherd's Pie

Servings: 2-4

INGREDIENTS

5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef

DIRECTIONS

• Peel and dice your potatoes up and get them boiling to make mashed potatoes.

• Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

• Serve with your choice of vegetable!

HOMEMADE MUSHROOM SOUP

Serves: 2

INGREDIENTS

1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half

DIRECTIONS

• Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

• Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

• Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

• Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

• Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!

Slow Cooker Chuck Roast

Adapted, slightly, from Bon Appétit: https://www.bonappetit.com/recipe/slow-cooker-pot-roast

Watch our video for this recipe on our YouTube channel!

INGREDIENTS

• 1 4-pound beef chuck roast

• 3 tablespoons plus 2 teaspoons kosher salt

• 4 tablespoons vegetable oil, divided (we used avocado oil)

• 1 large onion, chopped

• 4 garlic cloves, finely grated

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 bay leaf

• 1 cup low-sodium chicken broth

• 1 teaspoon freshly ground black pepper

• 3 large carrots, peeled, cut into 3-inch pieces

• 3 celery stalks, cut into 3-inch pieces

• 1 large parsnip, peeled, cut into 1-inch pieces

• 1½ pounds medium waxy potatoes, quartered, halved if small

• 8 ounces crimini mushrooms, quartered

• Chopped parsley and chopped chives (for serving)

MAKE

• Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

• Heat 2 Tbsp. oil in a medium skillet over high. Cook onion and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes.

  Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes.

  Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

• Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to slow cooker, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

• Cover, and cook over high heat until roast is very tender and shreds easily, 7-8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

  Note: if you have extra herbs around, add a couple sprigs to the pot. We used some thyme and rosemary. If you don't have fresh herbs, it will still end up delicious.

• At this point the roast should simply fall apart, but you can also try and transfer it to a cutting board and slice against the grain. Add everything to a serving platter and arrange it how you like. Top with parsley and chives.

• Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.

Homemade Beef Jerky

INGREDIENTS:

• 2 pounds of Saint John’s Organic Farm ground beef

• 2 tsp salt

• 2 tsp pepper

• 2 tsp Worcestershire sauce

• 1 tsp onion powder

DIRECTIONS:

• Mix seasonings into beef. Press out with a jerky gun (this is the “big gun” I use), roll flat with a rolling pin, or just form thin “pancakes” with your hands to make strips.

• Dry in a dehydrator (note: place the beef strips on the rack making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat). Turn the dehydrator to 160 degrees and let run for about 4 hours. Check every 30 to 60 minutes until the jerky is done.

• Depending on the dehydrator and the thickness of the jerky, it may take between 4 and 12 hours for the jerky to fully dry. You can also use an oven, or a smoker, following the same instructions.