| Non-Store bought Beef Recipes ... help
Posted: 8/30/2009 9:15:36 PM | | Hey ya'll, I received about 110lbs of home grown beef from a relative and am trying to find ways to cook it. The issue is that the beef has a slightly different taste than store bought beef, or my taste buds have been swayed by the store bought beef, and I would like to find ways to better spice it or marinade the beef so that the taste is more pleasant to the taste buds. Not sure if it’s a gamey taste, as I wouldn’t know what that taste is but never the less, any recipes would be most appreciated. | |
|
| Non-Store bought Beef Recipes ... help
Posted: 8/30/2009 10:15:07 PM | Well, you didn't say what cuts you have, or what the beef was fed on, which makes all the difference, but here are some good rules....
Round...
marinate for 3-4 days in one of these:
red wine, red wine vinegar, fruit juice, OR buttermilk with any of these added, pick and choose
BBQ sauce
garlic
thyme
black pepper
marjoram
Then slice 1" thick and grill quickly on medium flame. Aim for rare because it will continue cooking and the best you will get is medium. OR slow roast, or crockpot. You can also slice 1/2" - 1" thick, coat with flour, egg and flour again or some other crunchy coating like crackers or panko, or corn flour and fry in oil in medium heat in skillet for a chicken fried steak.
Chuck...
Think French herbs:
basil
tarragon
thyme
rosemary
sage
mint
lavender
grated citrus zest
marjoram
green peppercorns
savory
You do not need to use these as a rub to marinate ahead of cooking on chuck, but you can. Use your favorite blend of these, add salt just before cooking and either roast, crockpot, soup, stew, anything. If you want to use chuck to grill, as in steak or kebab, do marinate with these herbs plus a wine or pickle juice.
Rib and Loin...
Make a rub out of only few simple things and let sit 1-2 days in fridge, then grill, broil or roast uncovered:
garlic
green peppercorns
1 herb from above
maybe a touch of worstershire
Shank and Short Plate...
Same as Round, but you can also use tomato juice a a liquid to marinate:
Use for stews or soups, in pot, crockpot, or oven well covered. Always use liquid. Can also use in a foil packet slow cooking with a lot of whater holding vegetables like onion, fennel, celery, etc...
Brisket...
Rub heavily with garlic, cloves, cinnamon, chili powder and let marinate in fridge for 2-3 days, then get a large foil roasting pan and fill with 1 1/2" rock salt. Place brisket in center and cover with 2" of rock salt. Pack down and roast for 14 hours at 200 degrees. Let cool and break out of salt. Can slice and use as is or with BBQ sauce. Or smoke in smoker or grill loooooooong time.
Flank and Skirt...
Use fresh lemon or lime juice and lots of it, plus lots of the following:
oil
garlic
cumin
oregano
thyme
red pepper
black pepper
salt
grated or processed to a paste, hot onions
Marinate meat in this for 4 days, then grill on hot heat, 4-5 minutes each side. Remove and let sit for 10 minutes under foil and slice into strips for skirt steak fajitas, or in thin slices for flank steak, both against the grain.
Hope this helps
SS  | |
|
| Non-Store bought Beef Recipes ... help
Posted: 8/30/2009 10:16:25 PM | Check to see how well marbled the meat is first -- home grown beef (especially free-range) tends towards LESS marbling than the commercial stuff. Lots of the flavor comes from the amount of fat in the meat, but you don't want too much. If it's NOT marbled or is VERY lean you need to ADD fat somehow. Much like cooking wild game, doing a rub of oil or butter just before cooking helps.
You can do relatively inexpensive and easy marinades with various vinaigrette dressings direct from the bottle. I've used Raspberry, Italian, Balsamic, and red wine. This adds the oil lean meat needs as well as vinegars to help break down the connective tissues. Just poke lots of holes in the meat, dump it into a plastic freezer bag, pour in the marinade, squoosh out all the air and seal. Keep it in the fridge overnight or up to 24 hours.
If you're grilling it can go directly to the grill from the bag. Oven-roasting you can dry it off a little and add a dry rub, or depending on the cut you can slow cook it 200* for 24 hours in the marinade and add a bunch of root veggies. | |
|
| Non-Store bought Beef Recipes ... help
Posted: 8/31/2009 5:57:31 AM | not seeing the beef and you not describing the cut is kinda hard...
air aged beef is beef allowed to age...the moistier content is lessend. it develops a rhind...you may need to scrape or cut off the cap. the skin will be purple-lish or brown grey.
i would scrape or cut the rhind back till i hit fresher-redder meat.
if you are going to freeze-store... would season with at least salt and pepper liberally and any other seasoning you like, wrap in plastic wrap then foil.
I would try grilling a steak or roast mediterranean style with lots of fresh lemon, garlic and taragon. | |
|
| Non-Store bought Beef Recipes ... help
Posted: 8/31/2009 10:58:21 AM | sounds like you got grass fed beef...with none of the chemicals that most beef has............i'm jealous!....for myself...i'd savor every bite just as it is.......but marinades and slow gentle cooking..[crock pot....slow simmering] should help you enjoy it.
if you have steaks.....cook them in a cast iron frying pan with red onions....deglaze the pan with red wine and a teaspoon of flour | |
|
| Non-Store bought Beef Recipes ... help
Posted: 8/31/2009 5:35:16 PM | They were fed grain and grass mix. There are all cuts of beef .... rounds, T-bone, sirlions, 21 - 2lb rolls of hamburger, three shelves in the up right deep freeze. Thanks for the recipes .... plan on getting some t-bones out for the weekend.  | |
|
| Non-Store bought Beef Recipes ... help
Posted: 9/9/2009 6:27:58 AM | If you dont like it, you can send it to me. You are lucky! 11o lbs. would last me a whole year.
Meat with a lot of connective tissue needs to be cooked slow and low. (ribs,brisket,etc.) and does better with a marinade.
Lean meat needs a high temp and a faster cook time. (grill)
I have a professor that raises grass fed beef, if you buy a whole side its 5.65$ a pound for the WHOLE SIDE!, 4-500 lbs., at a discount. Count your blessings. | |
|
| Non-Store bought Beef Recipes ... help
Posted: 9/9/2009 10:34:06 AM | Be careful with how much salt you put on meat before freezing it, as salt reduces the freezing temperature, and if you salt it too much and your freezer is just borderline freezing , it might not freeze or just partially freeze............ not good.
Paul K | |
|
| Non-Store bought Beef Recipes ... help
Posted: 9/11/2009 1:10:34 AM |
Be careful with how much salt you put on meat before freezing it, as salt reduces the freezing temperature, and if you salt it too much and your freezer is just borderline freezing , it might not freeze or just partially freeze............ not good
Why would you salt meat before freezing? | |
|
| Non-Store bought Beef Recipes ... help
Posted: 10/3/2009 2:39:21 PM | The secret to taking the game taste out of meat is basalmic vinegar. Use it in a marinade or add it to the water when braising. I've cooked many a venison roast with this secret and it's always yummy.
Strawberry Girl | |
|
| |
| |
| Non-Store bought Beef Recipes ... help
Posted: 10/3/2009 6:09:29 PM | | organic grass fed beef if weird tasting! Grain finished is the only way to go. As for flavor.. Add garlic!! Easy and cheap! | |
|
| Non-Store bought Beef Recipes ... help
Posted: 10/9/2009 4:11:11 PM | | I grew up on farm raised beef and never noticed a difference between it and store bought,with the exception of course in the amount of fat or marbling. That might the problem:if the meat was hung a bit too long the fat may have gone a bit rancid. If that's the case,trim it well. | |
|
| Non-Store bought Beef Recipes ... help
Posted: 10/9/2009 6:12:23 PM | | As long as it is rare I will eat it...:) I myself prefer NOT to marinade meat...I grill it or broil it , as rare as possible and rat it with a nice sald, light on salt and pepper. Gamey...??? Not to sure what that would be from...it probably is good...lol Store bought is not bad if you get the right cuts and go to the right place. Dpeends on where people live and who the suppliers are. Meat is where I tend to spend all of my extra cash. However the diet I am on, I eat so much of it , it really has to be good. Enjoy ...I wish I had that!! | |
|
| Non-Store bought Beef Recipes ... help
Posted: 10/9/2009 7:30:42 PM | I don't think grass fed beef tastes weird, but it does have a different flavor than grain fed beef. I also grew up on home grown beef, most of my family are/were ranchers. I wish OP's problem was in my freezer, I wouldn't do anything to change the flavor..
tb | |
|
Home
login 
