-Home Grown Recipes-
(in addition to the following, we recommend you check out the beefinfo.org website for more fabulous meal ideas)
Caribbean Country-Style Ribs
2 pkgs. Redls Home-Grown Back Ribs
2 tbsp. thyme leaves
1 tbsp. ground coriander
1 tbsp ground allspice
sea salt and black pepper
1 cup pineapple preserves
1/4 cup dark rum
1/4 cup lime juice and lime wedges for serving
Heat oven to 275 F. Make the rub: in small bowl combine thyme, coriander, allspice, 2 tsp salt and 1/2 tsp pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone (about 2 1/2 hours).
Meanwhile, make the sauce: in a small saucepan, combine the preserves, rum, lime juice and 3/4 tsp. salt. Simmer over medium heat until slightly thickened, 4 to 5 mins.
Heat grill to medium-high. Grill the ribs, basting with the sauce and turning once until just beginning to char (4 -5 mins.) Serve with lime wedges.
Meatballs: In a large bowl combine 1 lb. ground beef, 1/2 cup bread crumbs, 1 beaten egg, 1 pressed clove garlic, 1/2 tsp dry mustard, 1/4 tsp ginger, 1/2 tsp. salt, 1 tbs. soy sauce. Form meat into 1" balls and saute until brown in 2 tbs. oil. Add to Sweet-Sour Sauce and serve over rice.
Sweet-Sour Sauce: Heat 2 tbs. oil in a heavy pan. Add 1 cup chicken broth, 1 cup diced green peppers, 6 slices diced pineapple. Cover and simmer 5 mins. Add cornstarch paste (2 tbs. cornstarch in 1/2 cup chicken broth and 2 tbs. soy sauce) and 1/2 cup vinegar, 3/4 cup pineapple juice, 1/2 cup sugar, 1/2 tsp salt, 1/4 tsp ginger. Simmer, stirring constantly, until mixture thickens.
Ingredients: 4 Redls Home-Grown Sirloin Steaks
2 tsp sea salt
1/4 cup butter
1 tsp Worcestershire Sauce
2 tbs lemon juice
Directions: Crush the peppercorns coarsely ( I crush them between a heavy frying pan bottom and a wooden cutting board - don't grind them as they'll be too fine). Press both sides of the steaks into the crushed pepper. Sprinkle the bottom of a heavy skillet with the salt and set over high heat. When the salt begins to brown, put the steaks into the pan and brown them, uncovered, over high heat. Reduce the heat to medium, turn the steaks and cook to desired degree of done-ness. In a separate pan melt the butter; stir in the Worcestershire Sauce and lemon juice.
Serve the steaks with the butter sauce on the side.
Flank steak is a lesser-known but exceedingly tasty and economical cut. Try it as:
1. Grilled Steak, Plums and Bok Choy: Marinate 1 1/2 lbs. flank steak in 1/4 cup soy sauce for 30 mins. Toss 4 diced plums and 4 halved baby bok choy with canola oil, salt and pepper. Grill everything over medium-high heat, turning until the steak is medium-rare and the plums and bok choy are tender (4-12 mins.) Sprinkle with sesame seeds.
2. Cuban braised Beef: In a large saucepan, combine 1 28oz. can diced tomatoes, 1 1/2 lbs. flank steak (cut in half), 1 large onion cut in wedges, and 1 1/2 tsp. salt/pepper. Simmer covered until fork-tender, about 2 hours. Shred and serve with rice, cut-up mango and cilantro leaves
3. Chopped Steak Salad: Season 3/4 lb. flank steak with salt and pepper. Broil 4-5 mins. per side for med-rare; chop. In a bowl, combine with 1 head chopped romaine, 2 cups chopped red cabbage, 1 15oz. can rinsed white beans, 1/2 cup chopped roasted peppers, and 1/4 cup chopped parsley. Toss with Italian dressing and........enjoy.
4. Redl Family Favourite: Score 1 flank steak 1/4" deep with sharp knife in a diamond pattern and marinate all day in Italian dressing. Cut into 4 pieces and cook in med-hot skillet 5 mins. on each side. Serve with thick slices of baquette or white bread rolls and a fresh salad. Hmmmmm!