It’s Springtime, but it’s also been a bit cold and rainy, so we were craving something to warm us up. Beef Shank to the rescue!
Beef Shank Ingredients
1 Beef Shank
1 Large Onion, Chopped
2 Celery Stalks, Chopped
Salt and Pepper
3 Tablespoons Worcestershire Sauce
4 Cups Beef Stock
Thyme and Rosemary
Beef Shank Directions
Rub the Shank with Salt & Pepper and brown in a cast iron pan. Transfer to the Crock Pot. In the same pan, add a little oil, onion, and celery, and cook for a few minutes until soft. Then add more salt and pepper and the Worcestershire sauce. Add the veggies to the crock pot and pour over the beef stock. Cook on low for 8 hours.
Spring Veggies Ingredients
1 Leek, Cleaned and Chopped
1 Bag Frozen Peas, or Fresh ones if you have them
1 Bunch of Asparagus, cut into 1/2-inch slices
2 Slices Bacon, chopped
Spring Veggies Directions
Add a few slices of chopped bacon to a pan and cook until browned, then add the leek until soft. Add the peas and asparagus and cook for a few more minutes. Take 1/4 cup of the beef broth from the crock pot and a tablespoon of Amish butter and place in the pan. Let everything simmer for a few minutes until the veggies are all cooked.
I served the Beef Shank pulled apart with some of the gravy that I thickened with cornstarch in a shallow bowl with the veggies on the side and sliced polenta (1/2 inch) from the store sprayed with some oil, salt and Pepper and Parmesan cheese. I placed the polenta on a foil-lined air fryer and cooked it at 400 for about 15 mins.
This would also be awesome with grits or mashed potatoes, but I loved the salty crunch of the air-fried polenta.
How best can you celebrate St Patrick’s Day? With Guinness Beer, of course! We created this recipe with Guinness and one of our favorite cuts of Century Farm Meat from Whitt’s Place, the Beef Shank Steak!
4 Beef Shank Steaks
Salt & Pepper
1/2 Red Onion Chopped
3 Sprigs of Fresh Rosemary
1 Tablespoon Flour
2 Cans of Guinness Beer (or other dark stout if not available)
In a pan, heat the olive oil and salt and pepper the shank steaks and add them to the pan—Brown on both sides for about 4-5 minutes each.
Take them out and add them to your slow cooker.
Add the red onion and cook for a few minutes, then sprinkle on the flour and slowly add both cans of Guinness.
Whisk until smooth, and then pour over the steaks. Add a few rosemary sprigs and put your slow cooker on low for 6 hours.
I served mine with roasted brussels sprouts tossed in olive oil and garlic powder and cooked in the air fryer until roasted—about 15 minutes—as well as creamy polenta. It would be super over mashed potatoes or creamy cheese grits.
When you’re eating this dish, be sure to scoop out the bone marrow and use it with a bite of the meat and starch. It’s like butter!
You will have the luck of the Irish if you cook this one the weekend in honor of St Paddy’s day!
We love a Philly Cheese Steak sandwich, but it’s always a challenge to find the right cut of meat to use. Well, we’ve found just the right cut: Beef Bacon! Beef Bacon, also known as Beef Belly, looks a lot like Pork Bacon, It’s sliced the same way, has some nice fat, and if you didn’t know better you’d think it was Pork! Chef Ali took that Beef Bacon, sliced it into strips (which goes really fast) and it becomes the perfect Ali Cheese Steak meat. A little Salt & Pepper, a quick cook on the griddle, and you’ve got a great sandwich!
Beef Bacon (one package for 2-3 sandwiches)
Salt & Pepper
1 White Onion
Sliced Provolone Cheese (or cheese of your choice)
Butter, for rolls
Heat your griddle to High.
Slice the Beef Bacon on the short side into thin strips. (It will come sliced like Pork Bacon already).
Slice the Onion thinly.
Salt & Pepper the Beef and the Onions.
Separate the extra fat and cook it on the griddle to provide cooking fat for the Onions, then move the fat aside.
Brown the Onions in the beef fat, then push them to the side of the griddle to keep them warm.
Cook the sliced Beef Bacon on the griddle, turning regularly. (Pretend you’re the short-order deli cook!)
Butter the rolls, and them open them and put them down on the griddle to warm.
Separate the Beef into appropriate sandwich portions (we went large!)
Separate the onions onto the beef.
Lay the cheese down on the beef.
When the cheese is melted and the rolls are warm, place the rolls on a plate, and scoop up the Beef onto the buns.
Garnish with your choice of toppings. We used lettuce, mayo, and spicy mustard.
I like the one with the sweet onion dressing; discard the Parmesan and edamame to use on another salad!
Or your favorite mixed greens/romaine lettuce
1/4 cup dried cranberries
1/4 cup shelled pistachios
2 ounces of goats cheese
1/2 apple chopped
2 cups butternut squash
If you don’t use the Fresh Express salad mix, use a sweet onion or poppyseed dressing of your choice.
Heat a cast iron pan and add a fat of choice. Dust the chops on both sides with paprika, salt and pepper. Pan sear approx 4 mins per side depending on thickness. Cover for a few minutes to make sure they are fully cooked. Take out and rest then chop up into bite-size pieces.
Cut the butternut squash into cubes. Dust with cinnamon, add salt and pepper, and coat with olive oil. Roast at 400 degrees for about 25 minutes, or until tender.
Assemble the rest of the salad and toss it with the dressing. Divide into bowls and top with the chopped pork.