As you know from reading my blog, i really like Corriente cows. I’m nearly out of the purebred ones, but most of my replacements have a percentage of Corriente in them and that adds to the cross. It’s a slim profit raising Corrientes unless you can find a niche market. Also, they will not ‘finish’ like a beef cow, so are far too lean with next to no fat cover to make it profitable to butcher them. (However, the meat is absolutely outstanding and that is pretty much all we butcher for ourselves.) So they remain relegated to entertainment (rodeo).
Anyway, a short article came out in the most recent edition of Working Ranch and I’d like to share it with you.
An excellent non meat recipe. But meat can easily be layered on and consider other vegetables. Pictured here, I used sliced zucchini from my garden and added ground chicken breast from pastured poultry raised by my friends at Pigeon Creek Farm.
Cheese and Rice Casserole (Riso e Formaggio)
2 cups water
1 cup uncooked regular rice (or barley or couscous or any combination thereof)
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon red pepper sauce (optional
¼ teaspoon pepper
1 medium onion (I used green onions)
1 medium green pepper, chopped (optional)
2 cups shredded mozzarella or Cheddar cheese (8 ounces)
4 eggs, slightly beaten
2 ½ cups milk
½ cup grated Parmesan cheese
Heat water, rice, salt, mustard, red pepper sauce, and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 30 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Layer half the rice mixture in bottom of greased 11 x 7 x 1 ½ inch baking dish. Top with 1 cup shredded mozzarella cheese (and 1 cup vegetable if desired); repeat. Whisk together 4 eggs and 2 ½ cups of milk then pour over rice mixture. Sprinkle with ½ cup grated Parmesan cheese. (Casserole can be covered and refrigerated up to 24 hours at this point.) Cook uncovered in 350°F oven until set; 45 to 50 minutes. Let stand 10 minutes. Cut into squares.
Were settling in for a long string of cold days, so time to catch up on those indoor jobs. So today, i’m turning a couple packages of home raised grass finished frozen oxtail into delicious and versatile food. After unwrapping and placing the thawed beef oxtail pieces in a large pot, cover with water, bring to a boil, then simmer for 3-4 hours. When tender, let cool then pull off the meat pieces. The bones and extra fat i feed to our laying hens. Chickens are omnivores, so it’s not a bad thing, but i never feed chicken back to chicken. Chicken bones are fed to the dog.
Ideas for the meat: baleadas, quesadillas, roast beef salad, roast beef sandwich (using broth to make gravy), barbecued pulled beef, beef topping for fresh salad, or make vegetable beef soup with the broth or just plain broth if you or a loved one is under the weather.
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).
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