Wednesday, March 27, 2013

Betty Crocker's no fail Beef Stew

OK people, it's almost grilling time! Use up those roasts and stew meat packages while it's still chilly outside! This is also a great recipe for using up any stored winter veggies you may still be lucky enough to have on hand.

Whenever I need a no fail recipe and am not sure what to do I turn to the tried and true "Betty Crocker's Picture Cookbook circa 1956" that has been passed down several generations.  With the exception of her love of Crisco and white flour you really can't go wrong with Betty and I often wonder why I own any other cookbooks.

Old Fashioned Beef Stew (recommended by Mrs. Edward Kruger)
edited by Mrs. Bryce Riemer (ugh, I'm glad some traditions have changed)

     2 lb of chuck or round roast cut into pieces or use 2 packages of stew meat
Cover with:
     1 qt. hot water
Simmer 2 hrs., adding water if necessary.
     2 cups diced potatoes (3 medium)
     1 Cup diced turnips
     1 Cup carrots
     1/2 cup diced parsnips
     1 cup celery
     1 green pepper, diced
     1/2 cup diced onion
     1 T salt (I omit or use much less)
     2 beef bouillon cubes or I use "Better Than Bouillon Organic Vegetable base" because it's not full of junk
Cook until vegetable are tender, about 30 min. If desired, thicken liquid for gravy (see 3/7/13 roast post). The flavor of this stew gets better each time it is reheated!
12 servings.

Thanks Betty & Enjoy!
Mrs. Bryce Riemer :)

Thursday, March 14, 2013

Stromboli Sandwich Recipe

Here is a great recipe shared by one of our wonderful customers/friends.  Thanks so much Deanette!

Thank you so much for delivering my beef order to school! You are the very best! So wonderful seeing not only both of you but your beautiful girls also! As I promised here is another family recipe that is extra special with Riemer Family Farm ground beef!

My Dad’s Stomboli Sandwiches

1 lb ground beef
1 T finely chopped onion
½ cup tomato sauce
½ cup catsup
2 T grated parmesan cheese
½ t garlic powder
¼ t fennel seed
1/8 t ground oregano
6 hamburger buns
Garlic spread
6 slices mozzarella cheese

Brown ground beef & onion – drain. Add tomato sauce, catsup, parmesan cheese, garlic powder, fennel seed & oregano. Cook for 20 minutes.
Split rolls & spread with garlic spread on top half of each roll. Divide meat mixture evenly on bottom halves of rolls. Top each with slice of mozzarella cheese and close sandwich with bun top.
Wrap each in foil and heat in pre-heated 350 degree oven for 15 minutes.

T= Tablespoon
t= teaspoons


Sunday, March 10, 2013

Frosty Icicle Farm Pictures

These pictures are from early Friday morning.  Now the farm is a wet mucky mess, but we really enjoyed the beauty of winters last dance!

Thursday, March 7, 2013

Roast Guide-Braising Beef or Pot Roasting

Ok, well obviously the winter has put me into a blog slump! Not to mention the fact that I'm helping run the farm, homeschooling 2 kids and have a baby forever connected to me & I'm trying to keep the house together and everyone clothed and fed! That's just the life of a mom though.  I have been newly inspired to blog about food...well specifically beef roasts!
A Recent Riemer Round Roast (say that 10 times fast)
Since it's still very chilly and wintery outside I am going to share a few quick and simple guides to the common beef roasts and common cooking methods.  Starting with Braising or Pot Roasting.

Braising beef according to Wikipedia: Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods (*not that Riemer Beef is ever unpalatable). Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

Ideal cuts to Pot Roast are the Chuck, Round and Brisket (think corn beef and hash)

Beef Cut
Approximate cooking time (Covered Over Low Heat)
Chuck Pot Roast (Shoulder, Arm or Blade)
2.5-4 #
2-3 hrs

Short Ribs
2 x 2 x4 inch
1 3/4 hrs
Round Roast
3-4 #
3 hrs
Round Steak
1 to 1.5 inches thick
2 hrs
2.5-3.5 #
3 hrs

With any of the above cuts follow these steps:

  1. Slowly brown on all sides in small amount of oil in heavy pan.  I love to use my iron skillet. Season the beef with herbs or spices as desired. 
  2. Add small amount of liquid (1/2-2 cups). You can use broth, water, juice, beer or wine.
  3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325 degree oven according to the cart above.
  4. With about an hour left to cook you can add your favorite veggies.  Root veggies work best i.e. potato, carrots, turnips.
Don't forget the gravy! the cooking liquid can be thickened with flour or cornstarch and reduced for a sauce!

Enjoy, stay warm and stay tuned for more recipes...I promise!
*my addition