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More Recipes Coming soon!

Some Recipes for the not so common cuts:

OX Tail - Our favorite is in the slow cooker with Barley!


  • 2 tablespoons olive oil

  • 1 package oxtails

  • 8 cups water

  • 4 tablespoons beef bouillon granules

  • 1 tablespoon dried parsley

  • 3 cloves garlic, minced

  • 1 teaspoon freshly ground black pepper 

  • 4 medium potatoes, cubed

  • 1 (14.5 ounce) can fire roasted diced tomatoes

  • package  mushrooms

  • 1 large onion, chopped

  • 1/2 cup barley

  • 4 stalks celery, chopped

  • 2 large carrot, sliced

  • 2 bay leaves

In skillet add 2 TBS Olive oil heat season oxtail with salt and pepper and sauté for approximately 58 minutes to brown

If using a insta-pot simply sauté in it 

I typically add all ingredients to the crock pot set on low and go work cattle or mend fences and when we come back in 8 hours there is a nice meal waiting. However if you will be around and you desire firmer veggies wait to add your carrots celery and mushrooms 2 hors before serving time.

Add any veggies you desire! I have even added a half head of cabbage it was delicious. Adding beer as part of your water will also enhance your flavor.

Soup Bones - We Love making soup broth and sometimes Chili with these but our favorite is PHO

  • 1 package beef soup bones

  • 1 onion,

  • 5 slices fresh ginger

  • 1 tablespoon salt

  • 2 pods star anise

  • 2 ½ tablespoons fish sauce

  • 4 -6  quarts water

  • 1 (8 ounce) package dried rice noodles

  • 1 -2 pounds beef top sirloin ( you can use flank steak or hanger steak too)  We have even used chuck steak thinly sliced

  • ½ cup chopped cilantro

  • 1 tablespoon chopped green onion

  • 2 cups bean sprouts

  • 1 bunch fresh Basil

  • Mushrooms 

  •  Jalapenos

  • 1 lime, cut into 4 wedges

  • ¼ cup hoisin sauce (Optional)

  • ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)

Do NOT Skip this first STEP!

1) Preheat oven to 425 degrees F

Place beef bones on a baking sheet salt and pepper to taste and roast in the preheated oven until browned, about 1 hour.

2)Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot  OR Crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

I save back the meat on the bone and use it for future meals - chili, tacos, beef stew...

3)Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. 4)Bring stock to a simmer.

5)split noodles into 4 bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, jalapenos, mushrooms, hoisin sauce, and chile-garlic sauce on the side. ENJOY!

Short Ribs

This Recipe is straight from the Pioneer Woman and I follow it to a T

Sometimes we put them over Rice or mashed potatoes

Here is the link

Short Ribs

Stew Meat - We love Beef and Barley Stew - But it is so Versatile I have made Chili, Beef Stroganoff, Tacos, Spaghetti, &  goulash

- Dont be afraid to be bold just remember its best cooked low and slow

  • 2 tablespoons olive oil

  • 1-2 packages of stew meat (depending hon how meaty you like it)

  • Kosher salt and freshly ground black pepper, to taste

  • 1 large onion, diced

  • 4-5 carrots, diced

  • 2 -4 celery ribs, diced

  • 4 cloves garlic, minced 

  • 2 cups sliced mushrooms add later

  • 1/2 cup dry red  wine

  • 8 cups beef stock or use bullion 

  • 1 cup pearled barley, rinsed

  • 1TBS Thyme

  • 2 bay leafs

  • 1TBS Parsley


I use an insta-pot for this one

  1. Heat olive oil Season meat with salt and pepper, to taste. Brown - approximately 4-6 minutes

  2. Add onion, garlic & carrots . Cook, stirring occasionally, until tender, about 3-4 minutes.

  3. Stir in wine, scraping any browned bits from the bottom of the stockpot.

  4. Stir in beef stock, barley, parsley, thyme, bay leaf and stew meat.

  5. Pressure cook for 45 minutes

  6. Once pressure is released add Mushrooms and celery cook on simmer for an additional 20 minutes season with salt and pepper, to taste.

Round Steak

Again another very versatile meat but our farm favorite is Steak Fingers!

 I always make extra because they freeze great and reheat almost as good as fresh!


6-8 tenderized Round steak packs  (typically they are1/4- 1/2pound each with 1-2 steaks in them)

Slice against the grain in 1" strips

Vegetable Oil for frying or Lard we use our own rendered lard

1 large cast iron skillet 

For the breading:

1 1/2 Cup Flour

1/2 Cup Bread crumbs ( or panko, or saltine crackers crushed)

1 tsp salt & pepper

 a few good shakes of garlic salt

1/2 tsp each garlic powder, onion powder, & parsley

For the dredging: 

3 eggs whisked

1 cup heavy cream

1/2 cup milk


Heat oil or lard in cast iron about 1/8" covering the bottom med - med high heat at first and lower it as you cook

Mix all dredging ingredients together in bowl

Cut meat and place strips in dredging bowl until it is full 

Mix all Breading ingredients together in gallon zip lock bag

remove strips from dredging bowl shake excess liquid off, add strips to breading bag seal and shake until all meat is fully coated.

Add strips to cast iron depending on size 4-8 strips at a time and fry 2-4  minutes each side 'Until golden brown"

line a cookie sheet with paper towels and place a cooling rack on top set the cooked steak fingers in the rack to cool and allow excess oil to drip off- 

For dipping sauce you can make a gravy we prefer buttermilk ranch dressing!

We like ours with mashed potatoes and green beans.


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