Greenfield Highland Beef Short Ribs: Easy

  • 1.5-2.5 lbs short ribs

  • 1 small leek, chopped white part only

  • 1 small onion, chopped

  • 2 c. chopped celery

  • 1 large carrot, diced    

  • 2 Tbsp. olive oil

  • 2 cloves garlic, minced

  • 2 cups red wine or broth

  • 1 Tbsp tomato paste

  • Kosher salt

  • Fresh ground pepper

Preheat oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, roast for 15 minutes. Reduce oven temperature to 300 degrees. Heat oil in Dutch over, sauté fennel, leek, onion, celery and carrots and cook over medium heat 20 minutes, stirring occasionally. Add garlic, cook additional two minutes. Add tomato paste, wine or broth, salt, pepper and brown sugar and bring to boil. Place the ribs on top of the vegetables, cover the pot, put in oven and bake for two-three hours or until ribs are very tender, or place all in crock pot, cook 6 hours low or 3 hours high.


Greenfield Highland Beef Short Ribs: Easier

  • 1.5-2.5 lbs short ribs

  • 4-5 cloves garlic

  • 2 cups wine, broth or combination

Brown short ribs in heavy skillet on medium high heat, five minutes each side. Place in crock pot with 4-5 cloves garlic peeled and sliced, wine and or broth, salt and pepper. Cook in crock pot 6 hours low or 3 hours high or in Dutch oven at 300 degrees for two-three hours or until ribs are very tender.


Greenfield Highland Roast Beef: Easy Oven Roast

Preheat oven to 500 degrees. Place Roast in Baking Pan. Rub Roast with salt, pepper or Highland Sweet. Put Roast into preheated oven. Lower temperature to 475 degrees. Roast 7 minutes per pound. Turn off oven. Leave Roast in oven 1/4 to 1/2 hour. Do NOT open oven door during final 15-30 min. Slice into steaks or at an angle in thin slices.


Greenfield Highland Maple Brisket

  • 3-4 lb brisket

  • 1 bottle beer

  • 1 can tomatoes with green chilies (medium)

  • 1/3 c. maple syrup

  • 1 large sliced onion

  • Salt and pepper

Brown Brisket in heavy skillet 5 minutes/side on med-high heat. Add all other ingredients to crock pot. Put in brisket, turn on crock pot 8 hours low, or 2 hours high, and 5-6 hours low. Enjoy!


Greenfield Highland Pot Roast with Parsnips, Carrots and Potatoes

  • 3-3.5 lb. Chuck Roast

  • 2 tsp. tamari soy sauce

  • ¼ tsp. fresh ground pepper

  • 1 Tbsp. olive oil

  • 1 medium onion sliced

  • 1 tsp. coarse salt

  • 2-3 cups stock or water

  • 1 Tbs. flour

  • 2 tsp. maple syrup

  • 3 large carrots

  • 2 large parsnips

  • 3 medium potatoes

Season beef with salt on all sides. Brown beef in heavy skillet for 10 minutes /side on medium high heat. Remove meat to crock pot or Dutch oven. Reduce heat to medium, add onion. Brown onion, add flour, stir until flour is absorbed. Add stock, maple syrup, stir to heat. Pour over beef. Cook in crockpot on low 4 hours. Peel vegetables and cut into thick slices. Lift beef and push vegetable down into stock, cook and additional 4 hours in crock pot. If using oven, cook beef 2-3 hours, add vegetables and cook an additional 1-1.5 hours. Remove meat, slice thickly, serve with vegetables and whole grain mustard if desired. 


Ali’s BBQ Highland Beef Chuck Roast, Brisket, Short Ribs

  • 2-4 lb. Greenfield Chuck Roast or Brisket

  • 1 cup ketchup

  • 1 chopped onion

  • 1/3 cup vinegar, Balsamic or Cider

  • Salt and Pepper to taste

  • 1-2 cloves garlic, minced

  • Whole small jalepeno (optional)

  • 1/3 cup Maple Syrup

  • 1-2 T. cornstarch

Brown roast in heavy skillet on med-high heat for 5 minutes each side. Mix all other ingredients except cornstarch in Crock Pot or Dutch Oven. Place browned roast into Crock Pot sauce and turn to coat both sides of roast. Cook on low for 8-10 hours. Remove roast and pull apart. Mix cornstarch with 3 t. cold water, stir until lumps are gone. Whisk back into sauce in Crock Pot. Put the beef back into Crock Pot, cook on high ½ hour. Serve on rolls, or with crusty bread.


Doc Catlin’s Greenfield Highland Beef Stew

  • 1 lb. Stew Beef, in bite size pieces

  • 3 cloves garlic, crushed                                        

  • ¼ tsp. fresh ground pepper

  • 1 Tbsp. olive oil

  • 1 3” yellow onion, coarsely chopped

  • 1/2 tsp. coarse salt

  • 1 cup stock or water

  • 1 Tbs. flour                                        

  • 2 cups potatoes, in bite size pieces

  • 2 cups carrots, in bite size pieces

  • ¾ c. red wine (optional)

  • 1 large can seasoned crushed tomatoes

  • 1 tsp. oregano

Put olive oil in heavy pot. Add onion, garlic and stew beef. Cover with flour and mix well. Cook on medium high until beef is brown and onions translucent. Add tomato sauce, spices, broth and red wine. Reduce heat to low simmer and cook two hours until beef is tender. Add potatoes and carrots and cook on slightly higher heat for 20-30 minutes till vegetables are tender but not mushy. You may need to add a bit more liquid to cover the vegetables. Serve with crusty bread or rolls.


Greenfield Highland Ground Beef and Vegetable Soup

  • 1 lb. Greenfield Ground Beef

  • ½ c. diced onion

  • ½ c. diced celery

  • ½ c. diced carrots

  • Salt and Pepper to taste

  • 1-2 cloves garlic, minced

  • 32 oz. beef stock or water

  • 28 oz. can tomatoes

  • 4 oz. pasta

Brown ground beef  in heavy skillet on med-high heat. Add onions, celery, carrots and garlic and saute 3-4 minutes. Put tomatoes, beef stock, salt and pepper to taste in crock pot or soup pot. Cook on low in crock pot 4 hours, or stovetop till vegetables are tender. Cook pasta, add to soup just before serving. 


Greenfield Highland Beef Heart, Liver and Tongue

Heart

 2-4 lb. Beef Heart: Open Heart flat, outside down. Remove inner membranes. Make ¼” slices. Heat pan to medium/high. Sauté in butter or oil on medium/high a minute or two on each side. Serve hot with mashed potatoes, roasted veges or rice.

Liver

Soak liver in water or milk to remove excess blood. Dry liver slices in paper towels or clean cloths. Lightly dredge with flour, salt and pepper mixture in a zip lock bag or on dish. Heat pan to medium/high. Sauté slices in butter or olive oil on medium/high two-three minutes on each side. Serve hot. Leftovers can be eaten cold for breakfast!

Tongue

Put tongue in crock pot or Dutch oven. Cover with water. Place slices of one onion on top of tongue. Add 2 sliced cloves garlic, salt and pepper. Cook on low six hours in crock pot, 3-4 in Dutch oven. Let cool enough to peel skin off tongue. Discard skin. Slice tongue and serve hot, or cool to serve in sandwiches. Slices can be lightly heated in butter or oil.


Highland Beef Braised with Ale

  • 2-3 lbs chuck roast, brisket, or short ribs

  • Flour, salt and pepper for dredging

  • 3 cups onions, sliced

  • ¼ c. cidervinegar

  • 1 12oz bottle beer or ale

  • 2 Tbs. Dijon mustard

Dredge Roast or Ribs with flour, salt and pepper. Heat heavy skillet to med-high, brown the meat five minutes/side. Remove meat, reduce heat, brown onions till golden. Pour in vinegar to scald. Add ale and bring to boil. Pour onion mixture into crock pot or heavy casserole. Spread top of roast with mustard. Set meat into liquid, ladling half the sauce over the meat. Cook in crock pot 8 hours on low or 4 hours on high, or in 325 degree oven for three hours or until tender. 


Greenfield Highland Maple Mustard Chuck Roast or Brisket

  • 4 lb. Greenfield Chuck Roast or Brisket

  • 1 c. Red Wine

  • ½ tsp. Salt

  • 2 Tbsp. Stone Ground Mustard

  • ½ tsp. Pepper

  • 2 cloves Garlic, minced           

  • 2 Tbsp. Maple Syrup

  • 2 T. cornstarch

Brown the roast in heavy skillet on med-high heat for 5 minutes each side. Mix all other ingredients except cornstarch in Crock Pot. Place browned roast into Crock Pot sauce and turn to coat both sides of roast. Cook on low for 8-10 hours. Remove roast, let cool before slicing. Mix cornstarch with 3 t. cold water, stir until lumps are gone. Whisk back into sauce in Crock Pot. Cook on high ½ hour. Return the sliced roast to the Crock Pot.


Phil’s Terrific Beer Marinade for Greenfield Highland Flank, London Broil, Hanger, Flat Iron or Skirt Steak

10 or 12 oz. of flavorful beer.  I prefer either a porter or a big 16 oz. can of Heady Topper. Bonus points:  You only need about 10 oz. so you get to drink the remaining 6 oz.

Mix beer in a bowl with:

  • 3 minced scallions

  • 2 Tblsp. grated raw ginger

  • 3 cloves minced garlic

  • 1 teasp. non-iodized salt

  • ½ teasp. Tabasco

  • 1/3 cup olive oil

  • 3 Tblsp. soy sauce

  • 2 Tblsp. raw sugar

Pierce steak with fork five or ten times on both sides and then set steak in shallow baking dish.  Pour mixture over the steak and chill in icebox for 24-48 hours to marinade.  Cook 3-4 minutes each side. Let meat rest for approx. 8 minutes, then slice thinly on the bias.  Pour any juices after slicing over the plated meat before serving. Leftover pieces are delicious cold the next day on a green salad with balsamic dressing.


Marinade for Greenfield Highland Flank, Flat Iron, Skirt, London Broil, Eye of the Round

  • 1-1.5 lb. London Broil, Flank, Flat Iron, Skirt or Eye of the Round Steak

  • 2 Tbsp. olive oil

  • 2 tsp. Lemon Juice

  • 2 tsp. wine vinegar

  • 2 tsp. maple syrup

  • 2 cloves garlic, minced

  • ¼ tsp. fresh ground pepper

  • ¼ tsp. salt

  • 4 tsp. fresh chopped parsley (opt.)

Mix all ingredients; pour over steak in glass or non-porous dish. Put in refrigerator for 3 hours or overnight, turning steak over at least once. Remove from refrigerator ½ hour before cooking to bring steak to room temperature.  For London Broil, cook on a hot grill, pan fry or broil in oven 5 minutes/side. For Flank, Flat Iron, Skirt or Eye of Round decrease cooking time to 3 minutes/side. Remove steak from heat, let rest for 5 minutes before slicing diagonally across the grain into thin slices, approx. ¼ inch thick. Enjoy!


Greenfield Highland Sweet and Sour Meatballs #1

meatballs.jpg
  • 1 lb. ground beef

  • 1/3 c. fine, dry bread crumbs

  • 1/3 c. onion finely chopped

  • 1/4 tsp. coarse salt

  • 12 oz. tomato based chili sauce

  • 1 ¼ cup jelly, any flavor

  • 2 Tbsp. Maple Syrup

Mix first four ingredients together. Shape into small balls and brown in large skillet in butter or olive oil. Mix chili sauce, jelly and syrup. Pour over meatballs and simmer on low 20 minutes or put all into crock pot on low for one hour. Serve with toothpicks.