Korean Bibimbap

Korean Bibimbap

Servings: 2-4

Ingredients

1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil

Directions

• Bring 1 1/4 cups of water to boil in a small pot.

• Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

• Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

• Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

• In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

• In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

• In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

• Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!

Meatballs

Meatball Recipe

Makes about 16 Meatballs

INGREDIENTS:

For the meatballs:

• 1 pound ground Beef

• 2 large Eggs

• 1/2 cup shredded Parmesan Cheese

• 1/2 cup Bread Crumbs

• 2 teaspoons Worcestershire sauce

• 1/2 small Onion minced

• 2 cloves Garlic minced

• 1/2 teaspoon smoked Paprika

• 2 Tablespoons Minced Parsley

• 1/2 teaspoon Kosher Salt or Sea Salt or to taste

• Fresh cracked Black Pepper

For the sauce and toppings:

• 2 tablespoons Olive Oil

• 2 cups Tomato Sauce (or more if you like)

• 1/4 cup Parmesan Cheese for topping

• chopped Italian Parsley for topping

• serve on top of pasta, rice or with grilled bread

DIRECTIONS:

1. In large bowl, combine all meatball ingredients (meat, eggs, parmesan cheese, bread crumbs, Worcestershire sauce, onion, garlic, paprika, parsley, salt & and pepper). Mix it all together well. Add some oil to your hands to prevent sticking and roll meatballs into about 1 1/2” balls. Try to keep the meatballs all the same size for even cooking.

2. Turn Instant Pot on “Sauté”. When hot, add oil then add about 6-8 meatballs. Sear in small batches in the Instant Pot. Sear only enough meatballs in a batch so they don’t overcrowd and you have room to maneuver a spatula in-between to flip them while searing.

3. Sear the outside of the meatballs until a crust forms, gently rolling the meatballs around the Instant pot occasionally so that all the sides are seared evenly. Remove the seared meatballs and sear the next batch(s) until all the meatballs are seared.

4. Add all the seared meatballs into the instant pot. Add the tomato sauce to the pot of meatballs. Close the lid and pressure cook on high pressure for 15 minutes . If you rolled the meatballs larger, cooking time will be longer.

5. After the cooking time is complete, press “Cancel”; and carefully release the pressure.

6. Sprinkle with parmesan cheese and parsley. Serve warm with desired accompaniments (pasta, rice, bread, etc...).

Beef and Mushroom Stroganoff

INGREDIENTS

• 3 tablespoons cooking fat (butter, lard, tallow — I used tallow)

• 1 onion, chopped

• 4-6 garlic gloves, minced

• 1 lb St. John’s organic ground beef

• 1 lb mushrooms, chopped

• 3-4 tablespoons flour

• 1.5 cups beef bone broth (can substitute chicken bone broth or water)

• 3/4 cup sour cream

• salt and pepper to taste

DIRECTIONS

1. Preheat pan on medium heat. Add fat to pan.

2. Once fat is melted, add chopped onion to pan.

3. When onions are translucent (about 5-7 minutes), add garlic to pan and cook for 1 minute, stirring frequently to keep garlic from burning.

4. Add ground beef to pan, stirring every so often and breaking into medium sized pieces with mixing spoon.

5. Once beef is almost cooked through, add mushrooms and cook for 2-3 minutes and mushrooms are tender.

6. When beef is completely cooked, add flour, 1 tablespoon at a time to prevent clumping. I used 4 tablespoons but you may only need 3, depending on how much fat there is for the flour to soak up. Once the fat is soaked up into the flour, stop adding flour and cook for 1 minute. Cooking the flour is essential to prevent a “flour-y” taste in the end result.

7. Add broth to pan, scraping the bottom frequently. Once broth is simmering, reduce heat to medium-low and simmer for 10 minutes, stirring frequently.

8. Add sour cream to pan, stir well to combine. Simmer 2-3 minutes.

9. Add salt and pepper to taste. I season along the way because I use homemade broth that doesn’t have salt added. If you used boxed broth or made it from bouillon paste, you likely won’t need much salt.

10. Serve promptly! Our family’s favorite pairing is rice and sauerkraut with lots of extra black pepper.

Serving Suggestions:

• egg noodles (this is the traditional pairing)

• rice

• mashed potatoes

• toasted sourdough bread or French bread

• sauerkraut or sour pickles

Oven-Braised Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion

DIRECTIONS

• Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

• Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

• Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

• Heat 3 tablespoons of olive oil in a skillet over medium heat.

• Choose an oven-safe skillet so you can put it directly into the oven.

• Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

• This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

• Remove the seared chuck roast from the skillet and set it on a plate.

• Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

• Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

• Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

• Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!

Chuck roast made from certified organic grass fed beef from Emmett Idaho. Visit us at saintjohnsorganicfarm.com for pricing, info, recipes, and more!

Simple Steak

INGREDIENTS:

• 2 steaks (any kind will do)

• Salt

• Pepper

• Paprika

• Garlic powder

DIRECTIONS:

• Run frozen steaks (still in packaging) under cool water

• Preheat oven to 400°

• As soon as there is slight give to the outer layer of meat, unwrap and dry the meat thoroughly. (Meat should have just enough give for the seasonings to stick to it)

• Season to taste with salt, pepper, paprika, garlic powder, or whatever sounds good to you really.

• Heat cast iron pan to high heat then add 2 TBSP of oil.

• Sear each side of the steaks, approximately 3 minutes on each side.

• Put steaks into the preheated oven until desired internal temperature is reached, about 10 minutes for medium rare on a 1” steak.

• Let meat rest for at least 8-10 minutes before serving!

Internal Temperature Guide

Rare: 120 F - 130 F

Medium-rare: 130 F - 140 F

Medium: 140 F - 150 F

Medium-well: 150 F - 160 F

Well done: 160 F and above

Note: you can add things like butter and rosemary to you pan right before adding it to the oven to give it a little extra something.

Slow Cooker Viennese Goulash

Tender chunks of beef stewed in a rich onion gravy. Deeply flavorful, nourishing and comforting. This recipe is made in a single skillet and a slow cooker—set it and forget it!

INGREDIENTS

• 3 lbs boneless beef stew meat, shank, shoulder, chuck roast or short ribs (or a combination thereof). Make sure the beef is at room temp before you start

• Oil or rendered beef fat

• 3 large onions

• 1/2 tbsp marjoram

• 1/2 tbsp caraway seeds

• 2 juniper berries, crushed

• 3/4 tsp salt

• Pinch of sugar

• 2 cloves of garlic 

• 4 tbsp sweet paprika 

• 2 tbsp tomato paste 

• Some grated lemon rind

• 1/2 tbsp vinegar (any kind) 

• 2 cups chicken stock

PREPARATION 

If the meat is in larger pieces, cut into 2-inch cubes. 

Heat a few tablespoons of fat in a large skillet over high heat. Once hot, add the beef in a single layer and sear to form a brown crust on most sides. 

While the beef is browning, slice three large onions and two cloves of garlic. 

Once browned, transfer the beef to your slow cooker. 

Place the pan back over medium heat and add the onions. Cook, stirring occasionally, until they are deeply golden. This may take longer than you expect.

Add 1/2 tbsp marjoram, 1/2 tbsp caraway seeds, 2 crushed juniper berries, 3/4 tsp salt, and a pinch of sugar. Briefly sauté. Then stir in the sliced garlic, 4 tbsp paprika, 2 tbsp tomato paste, a bit of grated lemon rind (from about half a lemon), and 1/2 tbsp vinegar. 

Transfer the onion mixture to your slow cooker. Add 2 cups of chicken stock and some freshly ground black pepper. 

Cook on high for 3 1/2-4 hours, or on low for 6-7 hours. 

Goulash tastes even better on the second and third days, so we recommend making it a day ahead of serving. Serve with crusty bread, rolls, spaetzle, potatoes, sour cream and chopped herbs, or whatever your heart desires! 

Enjoy!

Sous Vide Chuck Roast Sandwich

INGREDIENTS

• Chuck roast

• 1 1/2 tsp paprika

• 1 1/2 tsp onion powder

• 1 Tbsp garlic powder

• 1 tsp ginger powder

• 2 Tbsp salt

• 1 1/2 tsp pepper

• 2 Tbsp Worcestershire

• 6 Tbsp butter

• Onion (for sandwich)

• Hoagie rolls (for sandwich)

• Cheese (for sandwich)

• Horseradish (for sandwich)

• Mayo (for sandwich)

DIRECTIONS

• Heat waterbath to 135° F.

• Pat chuck roast dry. 

• Mix seasonings together in a bowl. Rub the seasoning all over the roast. 

• Place roast, butter, and Worcestershire sauce into vacuum sealed bag (if using a ziplock bag, don't forget to use the water displacement method to remove all air from bag).

• Place sealed bag into prepared water bath. 

• Let cook in water bath for 24-30 hours. 

• Take roast out of water bath and sear the outside of roast on high heat until just barely browned. Slice and serve on a hoagie roll with sautéed onion, mayo, and horseradish. Enjoy!

Tri-Tip Roast--for slicing and sandwich meat!

1. Preheat oven to 400º.

2. Coat tri-tip Roast in a mixture of salt pepper and onion powder on all sides.

3. Heat avocado oil in a pan over high heat until smoking. Sear roast on all sides to brown quickly and seal in juices.

4. Transfer to roasting pan or cast iron pan and place in the pre-heated 400º oven.

5. Roast 10-15 min. Flip the roast over and roast another 10-15 min or until internal temperature reads 125º.

6. Remove roast and allow to sit for at least 20 min before slicing. If you slice too soon all the juices will run out!

Brazilian Beef Kebabs

Ingredients

• 1 1/2 lb Top Sirloin, trim excess fat and cut into cubes

• 2 Bell peppers (I had 1 red and 1 orange), cut into squares

• Avocado Oil

Marinade:

• 1/2 cup Avocado oil

• 1/2 cup orange juice

• 2 garlic cloves, minced or powdered

• 1 Tablespoon salt

• 1 Teaspoon Cumin

• 1 Teaspoon Smoked Paprika

• 1 Teaspoon Worcestershire sauce

• 1/2 Teaspoon Cayenne pepper (optional)

• Couple twists of fresh cracked pepper

Brazilian Grilled Pineapple:

• One pineapple peeled, cored cut into cubes

• 1/2 cup Brown Sugar

• 1/2 cup Butter, melted

• 1 teaspoon Cinnamon

Instructions

Instructions for pineapple:

1. In a heavy glass measuring cup or bowl, melt butter in the microwave. Whisk in brown sugar, cinnamon, and pinch of salt if using unsalted butter. Brush all sides of pineapple.

Marinate meat:

1. Whisk together all marinade ingredients in a small bowl. Add in beef chunks to a large zip top bag or bowl. Add marinade and toss well to coat the beef with the marinade. Place in fridge for at least 2 hours to overnight.

Making the kabobs:

1. Prepare grill for direct medium-high heat.

2. Thread chunks of beef on to skewers and alternating with pineapple chunks and bell peppers.

3. Grill the kebabs for about 6-8 minutes, turning them to char peppers and pineapple on each side, or until beef reaches medium rare.

Enjoy!

Sous Vide Beef Fajitas

INGREDIENTS

• 1 lb Beef Fajita Meat or whole Flank Steak

• 1/2 cup Olive Oil

• 3 Tablespoons Worcestershire Sauce

• 1/3 cup Lime Juice, Fresh Squeezed

• 4 cloves Garlic, Minced

• 1 Tablespoon Cumin

• 1/2 Tablespoon Chili Powder

• 1 Tablespoon Ginger Powder

• 1/2 Tablespoon Turmeric Powder

• 1/2 teaspoon Red Pepper Flakes (Optional)

• 1 teaspoon Salt

• 1/2 teaspoon Black Pepper

• 1 Tablespoon Brown Sugar

• 2 whole Medium Onions, Halved And Sliced

• 1 whole Red Bell Pepper, Sliced

• 1 whole Orange Bell Pepper, Sliced

• 1 whole Green Bell Pepper, Sliced

• 1 whole Yellow Bell Pepper, Sliced

• Oil, For Frying

• Flour Tortillas, Warmed

• Grated Cheddar and/or Pepper Jack Cheese.

• Salsa

• Sour Cream

• Cilantro Leaves

DIRECTIONS

• Prepare the Sous Vide water bath and preheat to 134F. 

• In a medium mixing bowl, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, ginger powder, turmeric powder, red pepper flakes, salt, pepper, and brown sugar until combined. Pour half of the marinade into a 1 gallon Ziplock or sous vide bag. In the bag, place the fajita meat or flank steak, seal the bag and massage to coat. In the bowl with the sauce, place all the veggies, turning to coat. Cover the bowl with plastic wrap and place in the fridge.

• Place bag in water bath and cook for 2 to 2.5 hours.

• 20 minutes before the meat is done, prepare tortillas, salsa, sour cream, and cilantro.

• Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

• Remove meat from water bath and drain. In the same skillet (or a grill pan if you have it) over high heat, drizzle some oil and sear the fajita meat or flank steak. This should only take a minute or two since the meat is already cooked. Remove and allow to rest on a cutting board.

• If you used a flank steak, slice the meat right before serving.