Allen had his checkup on 8 August. Doctor’s orders full in work. There I was upsetting the cart trying to make things run more smoothly in anticipation of the previous call of a 10 week recovery . Thank goodness all is back to normal. Only 17 days. So many prayers – powerful!
As a dear friend says: “Absolutely AMAZING!!! Wow, what favor from our Creator!”
Buggers, my photo doesn’t properly show just how yellow the fat is from these super tender grass finished beef short ribs. I buy grassfed butter from our friends, but it’s extremely expensive, so when i can, i use our home grown beef fat for cooking and flavouring.
Our cattle are fully finished on pasture only – no grain ever – which allows the fat to be high in vitamin E and betacarotenes, thus giving its yellow colour.
Absolutely tasty. The broth will be frozen up for soup making.
I had someone ask me if Jesus was a vegetarian. That is a question I have never thought much about. Apparently there are some in the vegan world promoting this concept. Answer: Jesus was not a vegetarian. The Bible records Jesus eating fish in Luke 24:42-43. In Luke 22:7-15, we are told that Jesus ate the Passover meal with his disciples. This meal included the Passover lamb.
I would like to say that Jesus was a big beef eater, but I cannot find any scriptures to support that way of thinking. However, when Jesus tells the parable of the prodigal son in Luke 15:11-32, he said the “father killed the fattened calf” to celebrate the return of his son.
After the flood, God gave mankind permission to eat meat (Genesis 9:1-3). God has never rescinded this permission.
With that said… there is nothing wrong with a Christian being a vegetarian. The Bible does not command us to eat meat. The Bible does say, though, that we should not force our convictions about this issue on other people or judge them by what they eat or do not eat (Romans 14:1-3).
Well, buggers, both my husband and son are sick with the croupy head and coughing junk. Dallas has had it for nearly 10 days, my husband got hit yesterday, but woke up with it already down in his lungs – he sounds bad. If he feels bad in the morning, he’s gonna go ahead and make a doctor appointment.
Since we are nearly out of beef in the freezer and completely out of bones, I stole the big bones that were intended for the dog that i had the butcher cut from our own grass finished cow to make broth! (thankfully, i was able to get a cow booked in to the butcher on the 6th of February).
The bones are kind of big, but thankfully, they still fit in the pot. I pack the bones in the pot and fill to 2 inches to the top of the pot. Bring to a boil, but watch it or it will boil over and make a mess, then turn it down and let slow boil for 3-4 hours.
With tongs, carefully lift out all the bones. I then set the entire pot outside to cool so the saturated fat will float to the top and solidify. Yes, a little fat is good, but these bones will make a lot of fat, it’s really overwhelming in our opinion. Once solidified, i remove it from the top and put into a tub with lid for later use.
Warm the remaining liquid. Now, you can just eat it this way for clear broth – maybe add some salt or pepper OR what i did tonight, was to the 1 gallon of broth is one large onion chopped and sauteed in some of the beef fat, 1/2 cup dried parsley, 1/4 cup dried sage, 2 tablespoons celery salt, and about 3 cups of sliced carrots. Slow boil until carrots are softened to however you like them, maybe 20-30 minutes. Ready to serve.
Lots of recipes, variations, etc, but here’s our favourite.
While still partially frozen, slice trimmed strip steak in 1/4 inch strips. Put those trimmings in a small pot and later add enough water to cover, bring to boil, then reduce heat to simmer for an hour or two. After water has cooled, pinch off any meat bits and throw fat strips to the dog or cat if you don’t like them (the fat not the dog/cat). This is great beef broth for veggie soup base.
Put lean strips into a larg bowl or heavy plastic bag that doesn’t leak when closed. After the strips have fully thawed (may need to pour off more blood at this point), then prepare the seasonings and pour into meat. Stir or massage until strips are coated in the seasoning mix. Cover bowl or bag and place in frig for 24 hours. You may want to place the bag in a deep dish or something, just in case it leaks a bit. Stir or massage meat strips a couple times during that 24 your period, just to mix it up a bit with the seasonings. This recipe can accommodate 2-4 lbs of meat.
1 tsp cayenne pepper (optional, i don’t use it – my husband is allergic – and it makes the mix pretty ‘hot’ (picante)
After 24 or so hours marinating, preheat oven to 160°-175°F and place strips in a single layer on a cooke sheet that has a raised edge so the liquid seasonings don’t run off the pan. I scrunch them in close together because i don’t want any more pans to wash than i have to. Plus the meat will shrink considerably whilst drying. However, today, i’m going to try lining them with parchment paper and see if that affects drying time. Definitely should make cleanup a LOT easier. Actually, i think i’ll try a side by side test of just placing parchment paper directly on oven rack and one on the tray. Hmm – will let you know. But for sure i’m not going to place the strips directly on the oven rack as many recipes will say to do – that’s far too big a mess to clean those racks!
Now the key is to dry them to the point your family likes. The thicker slices take a little longer, thinner ones less. Do you like jerky crispy? then cook it a bit longer, chewy, a bit less. So, just check it after a couple hours, then every hour or so. One thing i’ve discovered is that the jerky will dry out a bit more after you removed from the oven, so allow for that before leaving it in the oven too long. If the meat is completely dried, then you can likely store it at room temperature – no problem. We typically like ours with a bit of moisture so it’s more chewy, this requires refrigeration.
I’ll update this blog entry with the results of my drying test
Update – I decided to line my stone pans with aluminum foil. No doubt this causes longer cooking time for the jerky (6-7 hours at 170°F). But cleanup was so easy.
After about 7 hours at 170 degrees F
Using the tin foil underneath sure made clean up SO easy
Sunny, but frosty out this morning and although we are expecting a high of 45F, warm soup will feel mighty good today.
1 lbs grass-finished ground beef (browned)
1 cup sliced carrots
1/2 chopped onion
2 cups diced tomatoes
2 cups water or soup stock
1 cup diced celery
2 teaspoons salt (if desired)
1 teaspoon black pepper (if desired)
One pot directions: brown the ground beef in 1 tablespoon olive oil until no longer pink, add all the other ingredients and simmer. The longer you simmer it, the more the flavours will meld and veggies soften.
Be creative in ingredients – celery substitute could be the leaves off the back of a head of cauliflower or chopped kohlrabi, leeks would work. Instead of carrots, maybe turnips, swedes, or rutabaga. I use my own frozen tomatoes from my garden and since i don’t really cook them down, there is plenty of water in with them, therefore i don’t add more water. Recipes like this are perfect for emptying the frig or freezer.
Sign up online at the Missouri Beef Referendum to be able to vote yea or nay in this forced upon us referendum. The Missouri Beef Industrial Council says they need more money to ‘educate’ people about beef. Don’t most consumers already know that we have beef available for sale in Missouri? Honestly, I’m tired of taxes.
Other ways of signing up for a ballot:
in person: visit your local county USDA FSA office