Carne Asada Tacos

INGREDIENTS

2 pounds flank or skirt steak

1 full recipe of Mojo marinade (recipe below)

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo (recipe below)

2 limes, cut in wedges for serving

MOJO

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

PICO DE GALLO

4 vine-ripened tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic gloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

DIRECTIONS

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours through, or the fibers break down too much and the meat gets mushy.

• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

MOJO

• In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use marinade for chicken or beef or as a table condiment.

PICO DE GALLO

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to mix.

Osso Bucco

Serves 6

INGREDIENTS

• 1/2 cup all-purpose flour

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper

• 6 beef shanks (14 ounces each)

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1/2 cup white wine 

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1-1/2 cups beef broth

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 1 celery rib, sliced

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 2 bay leaves

• 3 tablespoons cornstarch

• 1/4 cup cold water

Gremolata:

• 1/3 cup minced fresh parsley

• 1 tablespoon grated lemon zest

• 1 tablespoon grated orange zest

• 2 garlic cloves, minced

DIRECTIONS

1. In a large resealable plastic bag, combine the flour, 1/2 teaspoon salt, and pepper. Add beef, a few pieces at a time, and shake to coat.

2. In a large skillet, brown beef in butter and oil. Transfer meat and drippings to a 6-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan; pour over meat. Add the tomatoes, broth, carrots, onion, celery, thyme, oregano, bay leaves, and remaining salt.

3. Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaves.

4. Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

5. In a small bowl, combine the gremolata ingredients. 

6. Serve beef with gremolata and sauce. If desired serve over polenta, mashed potatoes or orzo pasta! 

Corned Beef

Makes 2 pounds

INGREDIENTS:

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 Tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 Tablespoons unsalted butter

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

20 small red potatoes

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

DIRECTIONS:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.

Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.

Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Beef Stock (from Nourishing Traditions by Sally Fallon Morell)

Gourmet Smoked Burgers

Use these gourmet smoked burgers as a template for any flavor combination you desire!

Below are a few of our favorite recipes for toppings, and directions on how to smoke an amazing burger.

Smoking Hamburgers:

1. Thaw frozen burger in the fridge for 1- 2 days. Working with the thawed burger, a scale, and if you have one a burger press (this is the one I use).

2. I make 6oz Burgers in my house and usually 12 at a time on a sheet tray. I just season with a good Real Salt or Himalayan Sea Salt and pepper.

3. Fill the tray of an electric smoker with desired wood chips. I have used apple, Pecan, Hickory, Mesquite, Alder, Cherry…. They are all good but do give differences in flavor so play around.

4. Then put water in the water tray and turn the smoker on high to preheat to around 200.

5. Put the burgers in and that is it.  You just want to monitor for temperature and that wood chips don't run out. 

For a med-well to a well-done burger the guideline is 155 for the internal temp. This will take you 45 min to 1 hour of cook time. For those of you who prefer a less done burger remember to handle your raw meat carefully and have a super good clean source for your meat! We use St. John’s Organic Farm and their locally grown, harvested and butchered beef.

Once the burgers are to temp, remove them and the fun of topping them begins!

Note: If you are making cheeseburgers of any kind, you can add the cheese right in the smoker while the burgers are reaching their last 2-5 degrees of internal temperature. You only want the cheese in there for about 5 minutes so it doesn’t run everywhere.

Gourmet Topping Recipes

Cherry-Smoked Burgers with Brandied Cherry Chutney, Dubliner Cheese, Green Leaf Lettuce and a Brioche Bun

Brandied Cherry Chutney (makes 1 qt):

4 cups pitted Bing cherries

1/2 cups brandy

1/4-1/2 cup raw honey

2 tsp almond extract

Dash salt

1-2 tbsp cornstarch or arrowroot slurry (equal parts starch and water, mixed)

• Place cherries, brandy, honey, salt, and extract in a saucepan and bring to boil.

• Cook till cherries are soft (but not falling apart) for about 5 min.

• While boiling and stirring constantly add slurry and cook till thick.

• Remove from heat and store in a quart jar with a lid.

• Use cold room temp or hot! 

Hickory-smoked Grass-Fed Burger with Strawberry Relish, Green leaf lettuce and a brioche bun (this would also be awesome with fresh Mozzarella cheese)

Strawberry Relish (makes 1 qt):

 3-4 cups whole stemmed strawberries

 1/2 cup fresh basil leaves

 3 tbs raw honey

 ¼-1/2 cup red wine vinegar

 Salt and pepper to taste

• In a food processor combine all ingredients and pulse til small chunks but not a paste or sauce. Think pickle relish! Adjust vinegar and seasoning to make it as tart as you want it. The idea is to replace pickles with this relish.

• Store in a quart jar in the fridge. The relish with continue to ferment due to the vinegar—this is a good thing! Fermentation helps develop a tasty flavor.

Apple-Smoked Greek-style Burger with Tzatziki sauce, Chevre, Cucumbers, and Arugula on a Brioche Bun

Tzatziki Sauce (makes 1 qt):

1 qt plain, whole milk yogurt

Zest and juice of one lemon

1 clove fresh garlic or 1 tsp garlic powder

½ seeded, unpeeled English cucumber minced or diced

⅛-¼ cup mint leaves

Salt and pepper to taste

• Place lemon juice, zest, garlic, salt and pepper, and mint leaves along with yogurt in a food processor and process till smooth.

• Add cucumber after the rest is processed to add some texture. Adjust seasonings to taste.

• Store in a 1 quart jar in fridge for up to 10 days.

For assembly:

This Burger with thin slices of cucumber over the fresh goat cheese on top of the burger. Put the Tzatziki sauce on both sides of the bun and Arugula in between!

Pecan smoked burger with Apricot Salsa, Smoked Gouda cheese, Red Leaf lettuce on a Brioche Bun

Apricot Salsa (makes 1 qt):

4 cups pitted, halved fresh apricots

Juice of 1 lime

⅛-¼ cup cilantro leaves and stems

½ red onion, peeled and roughly chopped

1 jalapeno, stem off

½ English cucumber

1 tbs raw honey

Salt and Pepper to taste

• Combine all ingredients except apricots and cucumber in food processor and blend to almost a paste. 

• Add in cucumber and ½ the apricots and pulse till small chunks, but not to a paste.

•  Pour mixture into a bowl.

• Pulse remaining apricots to the desired chunk size and add to the rest of the salsa. 

• Adjust all seasonings to taste!

• Store in a quart jar. The salsa should last 2-3 weeks in the fridge.

(Note: this salsa is also great on fish tacos, chicken and tortilla chips!)

For assembly:

Add the sliced gouda to the burgers the last 5 min of cook time. Then assemble with the salsa on both sides of the bun and lettuce on top of the burger!

Mesquite-Smoked Bacon Blue cheese burgers with Lettuce and Gourmet mustard on a brioche bun

• For these burgers, I place strips of raw bacon on top of the burgers or alternatively wrap the burger patties in bacon before smoking them. 

• The bacon will cook with the burgers and then the last 5 minutes of cook time I top the burgers with several ounces of my favorite blue cheese to get all melty.

• For assembly, they just require a bun, some great lettuce, amazing mustard and (optional) smoked or grilled onions! Yummy!

Alder Smoked burgers with Chestnut Mushrooms in red wine sauce with Roquefort Cheese, Onion Aioli, Red leaf lettuce, and a Brioche Bun

Mushrooms in Red wine sauce (makes 1 qt):

4 cups chestnut or criminology mushrooms, cleaned and diced

2 tbs avocado oil

Salt and pepper to taste

1 cup red wine like Cabernet or Merlot

3 tbs butter

• Heat oil in a large saute pan on high heat till smoking.

• Add in mushrooms and season with salt and pepper.

• Saute until mushrooms are soft and then deglaze with the red wine.

• Simmer until the liquid is reduced by half. Turn the heat to low and add the butter.

• Serve right away or keep warm.

(Note: this sauce is also excellent over steak!)

Onion Aioli (the cheater’s way)

1 cup mayonnaise

1 sweet onion or red onion, sliced

Salt and pepper 

Dash white vinegar

• First, saute or grill onion till caramelized and very soft.

• Place the onion in the food processor with salt, pepper, and vinegar and process until it is a paste.

• Add in mayonaise and blend until smooth

• Have a taste and adjust seasonings according to taste.

• Store in the fridge for 1-2 weeks

For assembly: 

Top the smoking burgers in the last 5 mins of cook time with a couple of ounces of your favorite Roquefort cheese.

Start with the mayo on each side of the bun, then the burger with the cheese, then top with a good scoop of your mushrooms. Top with your lettuce and shabang! One yummy messy amazing burger!

Bulgogi Beef Bowls

Bulgogi (불고기, literally "fire meat") is a Korean dish typically made with tender cuts of beef such as top sirloin or tenderloin. Here, we incorporate some of the traditional flavors and ingredients of bulgogi and use ground beef instead. This recipe is full of flavor--a little sweet, a little spicy, a lot savory, and downright delicious.

Note: Gochujang, a Korean fermented chili paste, can be found at most Asian markets or online. If you can’t find it, substitute sriracha or some red chili flakes to taste in this recipe.

Ingredients

1 lb ground beef

2-in piece of fresh ginger, peeled

1 large garlic clove, smashed and peeled

2 scallions (3 if small)

1/4 cup soy sauce

3 tbsp rice vinegar

1 tbsp toasted sesame oil 

1 1/2 tbsp brown sugar

1 tbsp gochujang 

1 tbsp toasted sesame seeds 

To serve:

White rice 

Sliced crunchy vegetables of choice (carrots, snap peas, radishes, etc.)

Kimchi or other pickled veggies 

Preparation:

1) Prepare the rice according to package directions. 

Make the sauce

2) Mince the ginger and garlic clove and put in a small bowl. 

Slice 2 scallions (three if they’re small) diagonally crosswise and add to bowl. 

Add 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp toasted sesame oil, and 1 1/2 tbsp brown sugar to the bowl and mix. 

Set aside 1 tbsp gochujang and 1 tbsp toasted sesame seeds. 

Cook the beef 

3) Heat a large skillet over medium-high heat. Once it’s hot, add the beef and break it up with a wooden spoon, cooking until browned. (This may take a little longer than expected—but the caramelized flavor is well worth it!) 

Add the sauce mixture and let it simmer, stirring, for about 2 minutes. 

Add the gochujang and sesame seeds. Stir until combined and turn off the heat. 

Assembly

4) Add beef to bowls with the cooked rice, sliced veggies of choice and some kimchi if you have it. Or add whatever your heart desires—the options are limitless for this bowl! Think roasted squash, shredded lettuce, sautéed lotus root, pickled radishes, etc. 

Enjoy!

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!