Recipes We share these recipe ideas with you.  We welcome Sell Farm beef customers to submit their favorite beef recipes for review and inclusion.  Remember to use safe handling techniques when preparing your meals.  (Click on a topic to go directly there). Spice Source Sell Farm's Heavenly Herbed Cubed Steak Sell Farm Cube Steak #1 Sell Farm's Cube Steak Parmesan Sell Farm Cube Steak with leftover sauces Beef Bourguignonne Cincinnati Chili Mexican 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.  The Beef Check Off program produces an abundant amount of research on how best to cut up the carcass for maximum retail product.  It has  developed several new beef cuts and it provides a great deal of free information to the public about beef. The Check Off program (Beef Check Off Program) has recently published with the American Dietetic Association and the National Cattlemen's Beef Association a new cook book.  The Healthy Beef Cookbook (John Wiley & Sons, 2006, $21.95) is aAuthored by Chef Richard Chamberlain (owner of Chamberlain's Steak and Chop House in Dallas) and Betsy Hornick, M.S., R.D., The Healthy Beef Cookbook highlights healthy beef recipes for every occasion which are brimming with fresh, flavorful ingredients that compliment the lean, tender beef. Where can you get great spices? Long ago we learned about Penzeys Spice catalogue.  Since then Elsa orders all spices from Penzy’s which ships promptly.  The quality of the spices is unmatched in our experience. The company has retail stores around the country, a great mail catalogue, and an easy to navigate  website: http://www.penzeys.com/cgi-bin/penzeys/shophome.html Sell Farm's Heavenly Herbed Cubed Steak amount of ingredients is for 1 lb of meat, adjust accordingly (source of recipe:  Craig Claibourne & Pierre Franey  Veal Cookery, 1978) Place 4 Tbsp of high quality virgin olive oil in a skillet or glass pyrex dish.  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 veal cutlets or chicken breasts. Elsa slices the skinless breast so that they are thin then pounds gently them with a meat mallet and prepare 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". 1 lb of Sell Farm Angus cube steak 1/4 cup of white flour salt and pepper to taste 3 TBSP olive oil 1 medium Vidalia onion chopped 1  4.5 oz can of Old El Paso Chopped Green Chiles 1 TBSP brown sugar 1/2 tsp 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 TBSP Balsamic vinegar 2 TBSP Lea and Perrins Worcestershire sauce 2 pinches garlic powder 2-3 pinches oregano 2-3 pinches sweet basil Directions: 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’s Cube Steak Parmesan One  pound Sell Farm Cube Steak Fix a frying pan using olive oil and heat Coat steak with egg beaters - we use this because it is low fat and low calorie Coat again with  heaping cup of Progresso Italian Bread crumbs to which you mixed in grated Kraft parmesan cheese plus a generous pinch (or more) of garlic powder,  basil and oregano. In the fixed pan using about three TBSP of olive oil gently fry the steaks until medium to well done - note some of the bread crumbs will fall off in the turning process or stick to the pan -- just scrape them off (as long as not burnt) and use as a topping. Salt and pepper to taste at the table. Bon Appetite! Sell Farm Cube Steak using leftover sauces First, save and freeze small amounts of your best sauces leftover from beef stews and roasts.  When ready to make this recipe, thaw needed amount and place in fry pan to warm (don’t overheat). 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. Place the meat into the warm sauce and warm a little longer. 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 Cincinnati chili? • 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: o Put dog in bun o Put your favorite mustard on the doggy o Hit it with some fine chopped onions o Pour on some Cincinnati Chili o 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. Ingredients • 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. Since this recipe take time, if you find you like it - the next time double or quadruple the recipe.  It freezes well. 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! Ingredients • 1 lb Sell Farm Angus ground beef • 1 medium onion chopped • 3 or so TBSP 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 yogurt) 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.