Shakshuka (eggs poached in tomato & pepper sauce)

Shakshuka

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Serves 4

Method: 
In a large pan, ideally cast-iron, dry-roast the cumin seeds on high heat for about 2 minutes. 

Add the oil and onions, and saute for 5 minutes. Add the peppers and herbs. Continue to cook on medium-high heat for 5 to 10 minutes. 

Add the tomatoes, saffron, cayenne, salt and pepper. Reduce heat to low and cook for 15 minutes. Add water if necessary to maintain sauce-like consistency. Personally, I like it thicker. Adjust seasoning to taste. 

Remove bay leaves and return pan to medium heat. Create small gaps in the mixture and carefully break an egg into each. Cover with a lid and cook on gentle heat for 7-11 minutes, until the eggs are just set. 

Sprinkle with cilantro, soft cheese, if you like, a hunk of crusty bread, and serve. 

Recipe adapted from Plenty, by Yotam Ottolenghi

Ingredients:
1/2 tsp. cumin seeds
3/4 cup olive oil
2 onions, sliced
3-6 medium/sweet peppers, sliced
2 bay leaves
6 sprigs of thyme; leaves picked & chopped
2 tbsp chopped parsley
2 tbsp chopped cilantro
6 ripe tomatoes, roughly chopped
1/2 tsp saffron
pinch of cayenne
salt
black pepper
1 cup water
8 eggs

Optional Additions:
crusy bread
soft cheese

Osso Buco (Slow Cooker Beef Shanks) & Lemon Parsley

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This is another simple, one pot slow cooker meal using the incredibly flavorful 'tough cuts' that are transformed with time.  Also, beef shanks are our cheapest cut - and there is often marrow in the bones!!! It's a affordable and delicious way to enjoy grass-fed beef. 

Ingredients

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Beef Shanks (choose meaty ones!)
  • Sea salt and freshly ground black pepper
  • 1 onion, diced into 1/2-inch cubes
  • 1 carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 fresh tomato (or tomato paste)
  • 1 cup dry white wine
  • 3 cups chicken stock (ANY stock - beef, chicken, veggie, or skip the stock and use water)
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest

Osso Bucco

  • Soak shanks overnight in salt brine OR rub down with salt by hand
  • Heat cooking fat in a pan and sear shanks on all sides in a hot pan until golden brown; remove shanks from pan
  • In same pan, add onion, carrot and celery. Season with salt to draw out moisture. Cook until soft and translucent (8-10 min)
  • Add tomato or tomato paste to pan and mix well
  • Add wine and scrap the bottom to get all the yummy carmelized bits up (AKA: deglaze the pan). Return shanks to pan.
  • Cook until liquid reduces by a bit (5-10 min)
  • Place shanks into slow cooker, pour in liquid & veggies and place in herbs
  • Add about 2 cups of stock, or enough so that the cooking liquid level is 3/4 of the way up the shank
  • Cook on low for 6-8 hours. 
  • Carefully remove the cooked shanks from the pot and place on serving platter
  • Pour juices and sauce from the pot over the shanks
  • Garnish with chopped parsley and lemon zest

Learn more about our grass-fed beef and bulk order here. Or, come visit us in the farm store! 

Barbacoa (Slow Cooker Chuck Roast) & Chimichurri

 

I usually wing it with the actual quantities - but here is the gist. I make this in the morning before I leave for the farm, it's simple & done when I get home. Great on tacos with cabbage slaw. You can make a non-spicy version by reducing the number of cayenne peppers or leaving them out entirely. 

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Chuck Roast

1. Brine chuck in salt water overnight (optional - you can also just rub salt onto the meat by hand before cooking)
2. Sear chuck on all sides in a hot skilled until carmel-brown colored
3. Place in slow cooker on low and pour barbacoa sauce (instructions below)on top
4. Add additional cooking liquid to about 1/2 height of roast (use whatever you've got: broth, apple cider, wine, hard cider, water, etc.)
5. Cook for 7+ hours & Shred

Barbacoa Sauce

Blend together the following: 

  • 1 small can of chipotle peppers in adobo sauce
  • 1-4 cayenne peppers (fresh or dried and dehydrated - remove seeds and stems; could also use cayenne powder or pepper flakes)
  • 1-2 tbs maple syrup
  • 1 tbs apple cider vinegar
  • 1 tsp cinnamon
  • 1 tbs oregano
  • 3-6 cloves garlic

Chimichurri

Blend Together

  • Olive Oil
  • Parsley
  • Garlic Cloves
  • Salt 

(You can also add cilantro and fresh oregano for a less parsley intense experience!)

Learn more about our grass-fed beef and bulk order here. Or, come visit us in the farm store! 

Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean EnchiladaS

by Jen Albers

"Hello friends! Welcome to Week 3! I hope that January has been treating you all well! For me the past week has been full of mishaps. Not the huge, life-altering kind of problems, but the kind that make you shake your fist at the universe and shout, “REALLY!?” From a dead car battery in the grocery store parking lot (with kids and puppy in tow of course), to a ceiling leak and impromptu furniture rearrangement, to the dog eating the brand-new ski goggles… I’m ready for week of quiet and some comfort food too."

Click for PDF Recipe

Braised Short Ribs

 My recent exploration into short rib dry roast / open braise experimentation. Yum!

My recent exploration into short rib dry roast / open braise experimentation. Yum!

We love braises. In fact, the farm team is definitively biased towards the 'tough' cuts - rich in healthy sinew and fats, explosions of tenderness and flavor best unlocked with low temps and patience. The below 'recipe' is a simple braise (and for a more thorough walk through - read Brandon's Recipe for Carnitas Garnie, below)

Notes: 

  • Salt - Either, soak your short ribs in a salt brine overnight or lovingly rub salt into the fibers and pockets of your short ribs before braising. We find Celtic Gray Sea Salt to be the best choice health wise. 
  • Set meat out for a few hours before you plan to cook so that it can come to room temperature. You can skip this step, but the closer to room temp the meat is before starting, the more evenly it will cook. 
  • Love the fat - The fat insulates the meat during cooking; as it renders, it bastes the meat from the inside, keeping the cut juicy and creating tenderness. Our beef is 100% grass-fed and finished, and the resulting fat is a source of nourishment for us as eaters. 

Steps:

1. Pre-heat the oven to 325 F
2. Sear Meat - Heat a cast iron with your preferred cooking fat and sear each side of the short ribs. Minimize how much you move the short ribs between rotations. The goal is a deep golden brown (this is called a maillard reaction, which transforms sugars and amino acids on the surface of the meat yielding deeper flavor). 
3. Cook Aromatic Vegetables - Remove the meat and deglaze the pan (add a few tablespoons of acid - wine or cooking vinegar while scraping the carmelized bits from the bottom). Turn the heat down to medium and add onions, garlic, and any other aromatics you enjoy. Gently cook these down for 5-10 minutes. 
4. Add liquid - Nestle the browned short ribs in the aromatic vegetables and add a cooking liquid - broth, cider, wine - whatever you enjoy, you can be creative here. Usually I'm foraging for forgotten kitchen fluids at this point. 
5. Simmer & Add Herbs - Bring the liquid to a simmer, add herbs (rosemary, thyme, peppercorns, etc.) cover and move to the oven. 
5. Cook low and slow in the over for 2-3 hours. The lower your oven temperature, the longer you can cook the meat and the more flavor and tenderness you will unlock. 
6. Braised meat is finished when it can be pulled apart easily, but does not totally fall apart. Since this process is so slow, you can check it along the way to get a sense of the ideal cook time. 
7. Rest for 15 - 20 minutes or more and then serve! 

Feel free to experiment with cooking liquids and seasonings. Use your favorite spice rubs, bbq sauce, whatever - the basic braise is incredibly adaptable and forgiving! I cooked short ribs recently (pictured above, lidless, another experiment) and enjoyed them with a spinach salad and sour cream mixed with horseradish. 

Love learning how to cook new cuts? Check out our meat shares!

Enjoy!

Beef Cut Sheet (Prices & Preparation)

Bread & Butter Farm 100% Grass Fed Beef Cut Sheet


Our Rotokawa Devon cattle are born and raised here on the farm where they live in complete family herds. They are 100% grass-fed, using adaptive mob-grazing practices that mimic their natural foraging and migration patterns. We supplement their diet with minerals, kelp, and biochar to encourage nutritional balance and to support their gut health.  Their meat is the byproduct of an ecological relationship that builds soil and restores diverse ecosystems. We know that you will enjoy our delicious and nourishing beef!

STEAKS, GRILL AND STIR FRY CUTS:

Ground Beef ……………………………………………………………………………$8.50/lbs
Great for burgers, chili, meatballs, tacos, you name it.  Versatile, delicious, and easy to use!
 

Tenderloin Steak …………………………………………………………………………$26/lbs
Seriously tender and delicate for special occasions.  Sear and keep medium rare.

Ribeye, Porterhouse, T-Bone ……………………………………………………………….$20/lbs
High end steak from the tenderloin section. Bone-in, tender, marbled, and delicious. Great on the grill.

Sirloin Steak ………………………………………………………………………$12/lbs
Affordable, typically larger steaks, great to marinate and cook on the grill or use for kabobs.

Skirt Steak………………………………………………..………$14/lbs
Perfect for a quick stir fry – works with a variety of seasoning and best if seared right at the end.

Flap Meat………………………………………………………………………..$14/lbs
Marinate and cut along the grain, or cut into slivers and use in stir fry.  

ROASTS AND BRAISING/SLOW COOKED CUTS:

Chuck Roast ………………………………….……………………..$10/lbs
Seriously versatile. Delicious braised (or slow cooked in a crock-pot) for stew or chili of all flavors. Affordable and highly nutritious with all the connective tissue!

Brisket……………………………………………………………………………$10/lbs
Fattier than chuck with similar uses. Absolutely delicious, often used in traditional BBQ after slow cooking.

Shoulder Roast……………………………………………………………..…$10/lbs
Similar to chuck and used in the same ways. The leanest slow cooked cut.

Short Ribs…………………………………………………………………….…$10/lbs
One of Corie’s favorite cuts – very rich and delicious, can be slow cooked in its own juices!

Sirloin Tip Roast………...…………………………………$10/lbs
Dry roasted cut. Can be marinated or roasted simply. Great for dinner or sliced for sandwiches.

Top Round Roast………………………………………….…………$10/lbs
Another dry roasted cut. Bekah and Erik are using this cut for beef jerky on the Pacific Crest Trail! Very versatile.

SOUP BONES AND OFFALS:

Soup Bones………………………………………$5.50/lbs
Use to make nourishing bone broth for drinking or as the basis of soups and braises.

Shanks with meat…………………………………………………$7.50/lbs
Traditionally used in Osso Bucco - delicious and easy! Also makes incredible bone broth.

Liver………………………………………………………………………………………………$5/lbs
One of the most nourishing pieces. Combine with pork belly for Pâté! 

Tongue……………………………………………………………………………..…$8/lbs
Braise and shred for incredible tacos.