Recipes & Cooking Instructions
for Grass-Fed Beef

• Cooking Instructions for Grass-Fed Beef
• Oven-Baked Round Steak
• Seoul Marinade
• Dana's Stir-Fry Grass-Fed Beef
• Baked Round Steak

 

Cooking Instructions for Grass-Fed Beef

Slow and low is the key to cooking lean grass-finished beef. When grilling, keep the grills temperature low and avoid the flame or hot spot. Over cooking will dry out the piece of meat. Oven cook roasts on low or in a crock-pot.

We prefer medium-rare to medium. If you like them well done, we suggest basting for moisture preservation. Less fat makes preparation more challenging.

If you pan fry steaks, you must have a lid on the skillet to keep the moisture in. Charcoal or gas grills require lower heat levels with grass-finished beef to prevent losing moisture in the beef . . . slower is better. Long story short, grass finished will cook about 20% faster due to lower fat content.

Here are some of our favorite family recipes.

Oven-Baked Round Steak (Great for guests!)

2 lbs. round steak
2 TB. oil
1 cup flour
1 ¼ cup beef broth (can use bouillon)
1 ½ cup chicken broth (can use bouillon)
¼ cup red cooking wine
¼ cup cold water
2 TB. flour
4 whole allspice or ½ tsp. powdered
2 bay leaves
¼ tsp. onion powder

Cut round steak into its natural sections, cutting largest part in half. Heat oil in skillet until hot, wipe pieces of steak dry. Place flour into shallow bowl, flour steak, brown on both sides in hot oil, adding more oil if needed. As the steaks brown, remove to casserole. Place wine, beef and chicken broth into pan and bring to a boil, mix 2 TB. flour and ¼ cup cold tap water into jar, shake until flour is absorbed and stir into boiling broth. Cook, stirring about 2 minutes. Pour over the meat in a casserole, top with allspice bay leaves, onion powder. Cover and bake in 350-degree oven about 2 hours or longer, lowering heat if steak is cooking too fast.


Seoul Marinade

We discovered this recipe while living in Korea. Not only does it revive great memories, but it also tastes great!

¼ cup Sesame Oil
2 TB. vinegar or lemon juice
1 cup water
¼ cup soy sauce
Sugar
1 clove garlic

Stir ingredients together, pour over favorite grass finished steak and marinate in refrigerator up to 24 hours. Grill slowly.

 

Dana's Stir-Fry Grass Fed Beef

This is one of our family favorites, it is very quick and simple to make; great for last minute dinners!

Stir fry beef, cut into bite size pieces

Vegetables
Any variation of vegetables or add all of these:
4 carrots, cut
1 onion, sliced
¼ head cabbage, sliced
1 red and yellow pepper, cut into strips
2 cups broccoli florets
1 cup pea pods
Asparagus
Sweet potato, sliced

Sauce
2 cups olive oil
½ cup Bragg Liquid Aminos or soy sauce
¼ cup fresh, grated ginger root
3 cloves garlic, minced
2 TB. honey
1 TB. cornstarch mixed with ¼ cup water

Combine sauce ingredients in small pan, bring to boil and cook one high for 1 minute, stirring constantly with wire whish. Set aside. In large saucepan, cook carrots and onion in ¼ cup of the sauce for about 5 minutes. Add rest of vegetables and sauté for another 5 minutes. Mix in rest of sauce and coat all vegetables .Serve over rice; serves 6.

 

Baked Round Steak

This favorite is from Joel Salatin, who is one of the pioneers in all-natural, grass-fed meats.

2 lbs. round steak, 1 inch thick
½ glove of garlic
3 TB. oil
6 oz. can tomato paste
½ tsp. Salt
1 bay leaf
¼ tsp. Thyme
1 green pepper, cut in rings
¼ cup flour
1 ½ cup water
1/8 tsp. pepper
1 large onion, sliced

Cut steak into serving pieces, trimming all fat. Rub with garlic, salt and pepper. Pound flour into steak. Heat oil in skillet, browning steak on both sides. Remove meat and place in casserole. Pour off fat from skillet, and in same skillet, heat tomato paste, water seasonings. Arrange onion and green pepper over meat in casserole. Pour tomato mixture over steak. Cover tightly, bake in moderate oven, (350 degrees) for 1½ -2 hours or until meat is fork-tender.

This works well for crock-pot, too, when cooked all day (7-8 hours).

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