The Sell Farm, LLC

Milner, Georgia

Beef Recipe Page

We welcome Sell Farm beef clients to submit their favorite beef recipes for review and inclusion.

Where can you get great spices?

Elsa asked me to add this section to the Recipe page. A number of years ago she was introduced to Penzeys Spice catalogue.  Since then she orders all of our spices from them and they are consistently prompt to ship and the quality of the spices is unmatched in our experience.

They have retail stores around the country, a great mail catalogue and a very nice website:

http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Before we start, do not forget  to utilize the methods for safe handling of all meats and the best ways to defrost your beef. Click HERE to go to Services on this website for links to information on these topics.

Each time we sell a finished calf we send $1 to the Georgia Beef Board as a contribution to the beef check off. This program helps cattlemen promote beef and they produce an abundant amount of research on how best to cut up the carcass for maximum retail product, they also have developed several new beef cuts, and they also provide a great deal of free information to the public about beef. They have recently published with the American Dietetic Association and the National Cattlemen's Beef Association a new cook book.

Take a look at their website and review some of the recipes they offer for free from the book on line.

http://www.beefitswhatsfordinner.com/aboutbeef/default.asp

Recipe Section

Sell Farm's Heavenly Herbed Cubed Steak

(amount of ingredients is for 1 lb of meat, adjust accordingly)

Place 4 Tbsp of virgin olive oil in a skillet, add 1/4 tsp of crumbled sage, 1/4 tsp of cracked rosemary, mix together. Place one pound of defrosted Sell Farm cube steak in the skillet and turn the meat over so both sides are coated with the mix. Cover and let stand for 30-45 minutes.

Cook over medium-high heat until the meat is medium rare, turn frequently. Remove the meat and place on a warm plate.

Add 1-2 Tbsp of extra virgin olive oil and 2-3 Tbsp of butter in a pan over low-medium heat and allow butter to melt. Add crushed garlic (2-3 cloves, we like much more), desired amount of crushed red pepper and the juice from 1/2 of lemon, stir over heat until it begins to simmer; then spoon over the meat.

Salt and pepper to taste at the table.

Serve hot with Couscous and a green salad.

This works equally well with chicken breasts. Elsa slices the skinless breast so that they are thin. Pounds them with a meat mallet and then prepares as above. Yummy.

Sell Farm Cube Steak #1

 This is a very good recipe and it makes the cube steak extremely tender and delightfully "tomatoeeee".

Ingredients:

1 lb of Sell Farm Angus cube steak

1/4 cup of white flour

salt and pepper to taste

3 tablespoons of olive oil

1 medium Vidalia onion chopped

1  4.5 oz can of Old El Paso Chopped Green Chiles

1 tablespoon of brown sugar

1/2 teaspoon of dry mustard

1/4 cup of Heinz catsup (Tomato sauce may also be used, and if so, we prefer 1/2 cup and no water)

1/4 cup of water

2 tablespoons of Balsamic vinegar

2 tablespoons of Lea and Perrins Worcestershire sauce

2 pinches of garlic powder

2-3 pinches of oregano

2-3 pinches of sweet basil

Take the meat and coat with flour salt and pepper; then  brown it in the oil with the onion and green chilies. Add the brown sugar, the dry mustard, Heinz catsup, water, vinegar, Worcestershire sauce and spices.  Cover and simmer for about 15 minute, turning every 4 minutes until delightfully tender. Use the gravy to cover your starch!

Serve with potatoes and a green.

Enjoy!

Sell Farm Cube Steak using leftover sauces

First save and freeze your best sauces leftover from beef stews and roasts.

Take the meat and coat with flour salt and pepper; then  brown it in olive oil in which you have browned a medium sized sweet onion.

Defrost and heat the leftover sauce; place the meat into it and warm.

This is yummy!

Beef Bourguignonne: From the Gourmet Cook Book, vol. 2, 1972

This is a family favorite, it takes some time to make, but Oh, it is worth the effort. Make several recipes to freeze and you will really enjoy many more meals without any effort! Hey we like that!

"Cut 5 pounds of chuck beef into large cubes. Roll the cubes in flour and brown them on all sides in a skillet over high heat in 1/4 cup each of butter and olive oil. Sprinkle the meat with salt and pepper, pour over it 1/4 cup of warmed Cognac, and ignite the spirit. ( Our remark Stand Back!!!!!!!!!)  When the flame dies, transfer the meat to a casserole.

To the skillet add 1/2 pound of bacon, diced, 4 garlic cloves, 2 carrots, 2 leeks, and 4 medium onions, all coarsely chopped and 2 tablespoons of chopped parsley and cook, stirring, unti the bacon is crisp and the veges are lightly browned. Transfer the veges to the casserole, add 2 bay leaves, 1 teaspoon thyme, 1 bottle of Burgundy, and enough water to just cover the meat. Cook the beef in a moderate oven at 350 degrees F for 1 1/2  to 2 hours. Stir in bit by bit 1 tablespoon of flour mixed to a paste with 1 tablespoon of butter and cook the beef for 2-3 hours longer.

Brown 2 pounds small onions in butter with a sprinkling of sugar. Add a little red wine, cover and cook for about 15 minutes, or until the onions are almost tender.

Sauté 1 pound of mushroom caps in a little butter and olive oil until they are lightly browned on one side. Sprinkle them with lemon juice, and turn them to brown the other side. keep them warm, but do not cover.

To serve , add the onions to the casserole, arrange the mushroom caps on top and sprinkle with finely chopped parsley. Serves 12."

We like this with noodles, potatoes or home made spatzle.

Enjoy!

Cincinnati Chili

Cincinnati is known as the Chili capital of the WORLD. It really is. I know, because I (Bill) lived their for 14 years while earning several degrees and then teaching at the University. I loved the city!

Skyline Chili was about one mile from my apartment, and I frequented it often. Since moving away in the 70's I have looked hard and long for a recipe that came close to what I remember. I have even bought cans of Skyline Chili on the Internet to just experience it again, but I found this great website that has "THE REAL RECIPE". It is as close as I wish to come to the soupy Cincinnati Chili I remember as a young man. It is much easier to produce than Art's Chili below, and it is soupy the way it should be.  This is not TEXMex. It is a unique blend of spices with a Greek twist which is what separates it from the others!!!!

To get this amazing recipe go to URL:  http://members.cox.net/jjschnebel/cinnchil.html

How do you eat it?

One way - straight chili with oyster crackers.

Two way - Spaghetti with chili on top, oyster crackers on the side.

Three way- Spaghetti, with chili  and grated cheddar cheese on top of that - oyster crackers on the side.

Four way - same as above but fine chopped onions under the cheddar cheese.

Five way - same as above with kidney beans, either on the bottom or under the cheese!

Cincinnati Coneys

Take your favorite hot dog, a nice soft bun and attack it with the following:

Put dog in bun

Put your favorite mustard on the doggy

Hit it with some fine chopped onions

Pour on some Cincinnati Chili

That's a Coney, but to make a Cheese Coney just add grated cheddar cheese!

I like a few drops of Tabasco on top of this!  Yikes, this has got to be the greatest doggy man has ever made!!

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

Art's Cincinnati Chili

This recipe is different, from the above, in that it takes more time, and is thicker and not quite what the Cincinnatians may consider their own????

1 tbsp oil to brown beef

1 lb Sell Farm dry aged Angus ground beef

2 Tbsp minced dry onion

2 Tbsp chili powder

2 tsp unsweetened cocoa

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp minced garlic (5-6 cloves)

1/4 tsp salt

1/4 tsp ground cloves

Pinch ground cayenne

Ground pepper

1 - 10 3/4 oz condensed beef broth

1 - 15 oz can tomato sauce

2 Tbsp cider vinegar

Mustard

Worcestershire sauce

Basil

Nutmeg

Cook beef and drain off fat.  Add spices and mix well.  Add all other ingredients.  Mix well.  Cook slowly, adding broth if needed.  Flavors will be best if cooked 3-4 hours.

Mexican anyone?

We lived in the Southwest for many years, so we enjoy Mexican food. The ground beef filling below can be used in Tacos, Burritos, Enchiladas, Taco salads, etc. You may adjust the heat by adding your favorite hot sauce later. Of course you can adjust the amount of each spice according to your taste - nothing in cooking is set in stone!

1 lb Sell Farm Angus ground beef

1 medium onion chopped

3 or so ounces of olive oil

1  15 oz can of tomato sauce

1  4.5 oz can of Old El Paso chopped green chilies

1  medium to large tomato diced or in chunks

1-2  large pinches each of powdered garlic, oregano and sweet basil

1  package of Old El Paso taco seasoning

4 or so good big shakes of Lea and Perrins Worcestershire sauce

Fry the onion in the olive oil until tender. Add the ground beef and cook using medium heat until the beef is no longer pink;  stirring frequently to break up any clumps. Add the can of tomato sauce and stir. Then add the green chilies, tomato, spices and the Worcestershire sauce and finally the taco seasoning;  stir together. If too thick add a little water. Cover and simmer for an additional five minutes.

For tacos get corn shells , heat in the oven , add the seasoned meat, cover with your favorite cheese, then shredded lettuce, more diced tomato?. Depending on taste, add a dab of salsa on top, but some may like sour cream or guacamole!  Hey, put all three on and forget the calories.

Also, don't forget a side of Old El Paso refried beans !

We do not own stock in, or are we friends with anyone in management at Old El Paso, we just like their products; use what ever suits you.

Send mail to wmfarr@bellsouth.net with questions or comments about this web site.

Last modified:  July 21, 2008 08:56:10 AM