Some of our favorite recipes:
1.5-3.0 lbs sirloin or roast of any cut
1 lime cut into pieces
cilantro, 1 cup chopped fresh or 3 T dried
1 onion sliced
2-4 whole garlic cloves depending on preference
Stubb's Chili-Lime Spice Rub, (or your favorite southwestern seasonings)
1 cup water

Wash the thawed meat thoroughly and pat dry. Rub spices on both sides until covered. Spray crock pot with cooking spray and place roast/sirloin in
adding all other ingredients on top.  Add more water if you'd like it to be more stew-like.  Cook on low setting for 8-10 hours.  Serve over corn chips or
with homemade tortillas on the side.  Top with mozzarella, avocado and salsa.
Southwest Roast/Sirloin
1 Roast chuck, or any roast, 1.8-3.0 lbs.
Marinade:  1/2 cup Kosher coarse salt
2 cups buttermilk
3 T Parsley
Pepper to taste

Marinate meat for 2 hours in refrigerator. Remove meat from marinade and place in crock pot on high for 8 hours with 2 cups water, parsley, and
1-2 lb. beef for stew
2 cloves garlic (more or less to taste)
1-2 onions, sliced
2 large chopped carrots
4 medium red potatos, quartered
1 lb. fresh Roma tomatos, quartered or 1 can stewed tomatos
1 tsp salt, pepper to taste, 1 tablespoon Italian seasoning

Spray crock pot, add all ingredients and cook on low 8-10 hours.
Grass Fed Beef Stew
Sauted Cube Steak
1-2 lb. cube steak
salt & pepper
a cup or so of flour

Thaw cube steak.  Salt and pepper to taste.  Put flour in a shallow pan (like a pie plate)
and drag steaks through flour coating them lightly.  Heat butter in a skillet on medium or medium low heat.  Cook steaks turning once no more than 5
minutes total.

Another Option:
Thaw cube steak and place in 1 gallon ziploc bag with 1 cup of your favorite
Italian dressing then place in fridge for 30 minutes.  Heat butter in a skillet on medium or medium low heat.  Cook steaks turning once no more than 5
minutes total.
Recipe Courtesy Tyler Florence, Food Network

Osso Buco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Proffitt Family Farm Grass fed beef shank
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 bottle Amarone wine (or any red wine)
1 (14 1/2-ounce) can beef broth
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the shank
it is harder to adjust the seasoning. Dredge the shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the beef shanks,
turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and
look crowded in the pot.) Remove the browned beef shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use
that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start
to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the beef shanks back in the pot. Pour in the
wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir
everything together. Cover the pot and put it in the oven. Braise for 2 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The
sauce should be thick and the beef tender and nearly falling off the bone.

Remove bay leaves.
BRAISED Grass fed Beef Shank, OSSO BUCCO
Shelley's Roast
email Shelley with cooking questions!
Or to place an order for pick up at the farmers market this Saturday!
Grass Fed Beef London Broil on the Grill
1.5-2.5 lb. London Broil
3 springs fresh rosemary
olive oil
truffle salt (optional)

Thaw London Broil and place in a bowl.  Marinating our London Broils is an option, not an
absolute necessity.  If you don't like the flavor the marinades give meat forego the marinade and
slice the London Broil so thin the slices don't stand up on their own once sliced.  They should be
floppy thin like lunchmeat! Cover in equal amounts of red wine and olive oil then add 3
Tablespoons fresh rosemary.  Cover with plastic wrap and refrigerate for a  few hours or
overnight.  Remove from refrigerator a few hours before cooking so meat can come to room
temperature.  Pour off marinade and pat dry.
Heat grill to 500 degrees and place meat on grill.  Cook for 3 minutes, rotate without flipping it
and grill for another 3 minutes.  Turn it over and grill for 3 minutes, rotate and do another 3
minutes.  Remove from grill and let rest for 15 minutes, covered.  Slice paper thin ***this is the
most important step*** Salt slices to taste.  For extra flavor use truffle salt.  Slice against the
grain, paper thin!  
Start with a chuck roast.. and these ingredients:
We used shiitake mushrooms, 2 big ones
salt and pepper, 1 teaspoon of each
2 garlic cloves,
1 Tablespoon cornstarch and 2 Tablespoons water.   

Place the chuck in the slow cooker ceramic pot, chop garlic and spread it on the
Slice the mushrooms and cut the slices in half.
Place the mushrooms over the meat and sprinkle with a generous amount of salt
and pepper!
Dissolve 1 tablespoon of cornstarch into 2 tablespoons of hot water, and pour
the mixture over the meat and shrooms.
Then add another 1 and 1/2 cups of water to the meat 'shroom mixture.

Put the ceramic base in the slow cooker and set it on low setting for 7-8 hours.  
Shroomin' Chuck