California Farm Cold Beef Dish Recipe by Hobby Horseman
California Farm Cold Filet Mignon California Farm Cold Filet Mignon A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad. Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time. Hobby Horseman California Farm Sliced Beef Aspic California Farm Sliced Beef Aspic Beef is flavorful but expensive, this old farm recipe extracts the flavor from sliced beef and carrot spears into broth, condenses it and then uses the broth and the beef to make a solid aspic meatloaf. Doubles the weight of this meat dish. Traditionally, pickle spears are also added to the carrots and the sliced beef to flavor the aspic. #GlobalApron Hobby Horseman California Farm Beef Tamarind California Farm Beef Tamarind Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize. These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”. We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste. Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy. #CA2025 Hobby Horseman California Farm Cold Smoked Beef Jerky California Farm Cold Smoked Beef Jerky Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking. This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it. Hobby Horseman California Farm Sundried Beef Strips California Farm Sundried Beef Strips Summer is here, time to sun dry fresh beef strips. We make cold smoked beef jerky and all beef dry smoked kielbasa sausage, but this sun dried cookpad recipe from Hyderabad member ZMA is intriguing, ginger-garlic-green chili paste-red chili paste with turmeric and salt, so I made a pound, it tastes delicious. I am using a beef bottom round end, a lean cut, one pound. From ZMA’s recipe pictures, her dried beef Kabab looks 1” by 1/4” thick, after drying, so I am going to make 1” by 1/2” thick slices that dry even thinner. I have fly screens to protect the beef strips while drying. Out during the day, in at night, ZMA says. Yes, Ma’am! Hobby Horseman California Farm Beef in Beer Stew California Farm Beef in Beer Stew Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes. Hobby Horseman California Farm Beef Steak Bibimbap Dinner California Farm Beef Steak Bibimbap Dinner I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it. I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables. To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish…. Hobby Horseman California Farm Cast Iron Beef Stroganoff California Farm Cast Iron Beef Stroganoff Strips of steak sauteed in butter, then covered with a cast iron pot cooked sauce of mushrooms, onions and garlic in sour cream and mustard, a classic Russian dinner guest recipe. I use shiitake mushrooms and shallots and mild elephant garlic. The sauce flavors the mushrooms, the beef strips and the fettucini because the meat, mushrooms and pasta are sliced very thin before cooking, they absorb the sauce, so the dinner tastes like lots of steak. Hobby Horseman California Farm Northern Pho Beef Noodle Soup California Farm Northern Pho Beef Noodle Soup Northern Pho Soup is simmered longer to extract more beef flavor from beef bones: knuckles, neck bones, rib bones, shank bones or oxtail bones and since we raise our own grassfed beef, which is flavorful but tough, we use this recipe. As farmers, I try to bring out the original fresh flavor of each ingredient, then add spice, herbs and other flavors in layers. You can buy this soup premixed in dry form, but check that it does not contain msg or ammonium costadum. I used my own ingredients, listed here, after tasting the premix. Use fresh celery leaves instead for the msg flavor, and dried white cardamon pods for the ammonium costadum. Hobby Horseman California Farm Cold Filet Mignon California Farm Cold Filet Mignon A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad. Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time. Hobby Horseman California Farm Cold Filet Mignon California Farm Cold Filet Mignon A filet mignon is usually 2” to 1 1/2” thick and weights six to eight ounces, a large portion for one person. A small leftover portion, 2 to 3 ounces, is enough to make this cold summer salad. Sliced thin, served cold over warm fresh sour dough bread with ranch dressing, lettuce and parsley on top. A great way to savor the tender taste of this beef again a second time. Hobby Horseman California Farm Sliced Beef Aspic California Farm Sliced Beef Aspic Beef is flavorful but expensive, this old farm recipe extracts the flavor from sliced beef and carrot spears into broth, condenses it and then uses the broth and the beef to make a solid aspic meatloaf. Doubles the weight of this meat dish. Traditionally, pickle spears are also added to the carrots and the sliced beef to flavor the aspic. #GlobalApron Hobby Horseman California Farm Sliced Beef Aspic California Farm Sliced Beef Aspic Beef is flavorful but expensive, this old farm recipe extracts the flavor from sliced beef and carrot spears into broth, condenses it and then uses the broth and the beef to make a solid aspic meatloaf. Doubles the weight of this meat dish. Traditionally, pickle spears are also added to the carrots and the sliced beef to flavor the aspic. #GlobalApron Hobby Horseman California Farm Beef Tamarind California Farm Beef Tamarind Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize. These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”. We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste. Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy. #CA2025 Hobby Horseman California Farm Beef Tamarind California Farm Beef Tamarind Tough beef cuts are less expensive, like flank steak, but flank steak has gone from $4 to $12 a pound in the store. So, here is a hack: replace flank steaks with less expensive but tough beef rump roast, and use the natural tenderizing enzyme from tamarind beans to tenderize. These thin steaks, grilled at high heat, with these spices, are called Carne Asada Steaks in Mexican Cuisine. We keep the rump roast frozen. We trim off the fat cap and then slice off 1/4” thin steaks AGAINST the grain, which are then marinaded individually. Each Carne Asada steak measures about 3” x 4” x 1/4”. We add tamarind beans to traditional marinade with lime juice and lemon juice to tenderize, and garlic, cilantro, cumin, achiote chili pepper to flavor the marinade. No salt. After serving, you add pepper and flaked seasalt to individual taste. Thin steaks are charred over high heat and cooked medium rare. Served on iceberg lettuce with sweet red pepper and steamed yellow corn, black beans, chopped green onion stalks and rice. Enjoy. #CA2025 Hobby Horseman California Farm Cold Smoked Beef Jerky California Farm Cold Smoked Beef Jerky Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking. This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it. Hobby Horseman California Farm Cold Smoked Beef Jerky California Farm Cold Smoked Beef Jerky Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking. This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it. Hobby Horseman California Farm Sundried Beef Strips California Farm Sundried Beef Strips Summer is here, time to sun dry fresh beef strips. We make cold smoked beef jerky and all beef dry smoked kielbasa sausage, but this sun dried cookpad recipe from Hyderabad member ZMA is intriguing, ginger-garlic-green chili paste-red chili paste with turmeric and salt, so I made a pound, it tastes delicious. I am using a beef bottom round end, a lean cut, one pound. From ZMA’s recipe pictures, her dried beef Kabab looks 1” by 1/4” thick, after drying, so I am going to make 1” by 1/2” thick slices that dry even thinner. I have fly screens to protect the beef strips while drying. Out during the day, in at night, ZMA says. Yes, Ma’am! Hobby Horseman California Farm Sundried Beef Strips California Farm Sundried Beef Strips Summer is here, time to sun dry fresh beef strips. We make cold smoked beef jerky and all beef dry smoked kielbasa sausage, but this sun dried cookpad recipe from Hyderabad member ZMA is intriguing, ginger-garlic-green chili paste-red chili paste with turmeric and salt, so I made a pound, it tastes delicious. I am using a beef bottom round end, a lean cut, one pound. From ZMA’s recipe pictures, her dried beef Kabab looks 1” by 1/4” thick, after drying, so I am going to make 1” by 1/2” thick slices that dry even thinner. I have fly screens to protect the beef strips while drying. Out during the day, in at night, ZMA says. Yes, Ma’am! Hobby Horseman California Farm Beef in Beer Stew California Farm Beef in Beer Stew Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes. Hobby Horseman California Farm Beef in Beer Stew California Farm Beef in Beer Stew Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes. Hobby Horseman California Farm Beef Steak Bibimbap Dinner California Farm Beef Steak Bibimbap Dinner I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it. I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables. To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish…. Hobby Horseman California Farm Beef Steak Bibimbap Dinner California Farm Beef Steak Bibimbap Dinner I made my first version of Korean bibimbap dinner, marinading farm grown grass fed beef. Superthin sliced beef in an applesauce type pear/onion marinade, called bulgogi. Here is how I made it. I found the right balance between fruity sweet spicy marinade for the beef, sesame oil roast for the rice, stirfry mild gochujang and mirin sauce over the eggs and fresh vegetables. To me, compared to other world class rice dishes like sushi, paella, nassi goreng, pilaf, risotto, biryani, panang curry and dimsum, bimimbap tastes more like reheated leftover rice than a dinner dish…. Hobby Horseman California Farm Cast Iron Beef Stroganoff California Farm Cast Iron Beef Stroganoff Strips of steak sauteed in butter, then covered with a cast iron pot cooked sauce of mushrooms, onions and garlic in sour cream and mustard, a classic Russian dinner guest recipe. I use shiitake mushrooms and shallots and mild elephant garlic. The sauce flavors the mushrooms, the beef strips and the fettucini because the meat, mushrooms and pasta are sliced very thin before cooking, they absorb the sauce, so the dinner tastes like lots of steak. Hobby Horseman California Farm Cast Iron Beef Stroganoff California Farm Cast Iron Beef Stroganoff Strips of steak sauteed in butter, then covered with a cast iron pot cooked sauce of mushrooms, onions and garlic in sour cream and mustard, a classic Russian dinner guest recipe. I use shiitake mushrooms and shallots and mild elephant garlic. The sauce flavors the mushrooms, the beef strips and the fettucini because the meat, mushrooms and pasta are sliced very thin before cooking, they absorb the sauce, so the dinner tastes like lots of steak. Hobby Horseman California Farm Northern Pho Beef Noodle Soup California Farm Northern Pho Beef Noodle Soup Northern Pho Soup is simmered longer to extract more beef flavor from beef bones: knuckles, neck bones, rib bones, shank bones or oxtail bones and since we raise our own grassfed beef, which is flavorful but tough, we use this recipe. As farmers, I try to bring out the original fresh flavor of each ingredient, then add spice, herbs and other flavors in layers. You can buy this soup premixed in dry form, but check that it does not contain msg or ammonium costadum. I used my own ingredients, listed here, after tasting the premix. Use fresh celery leaves instead for the msg flavor, and dried white cardamon pods for the ammonium costadum. Hobby Horseman California Farm Northern Pho Beef Noodle Soup California Farm Northern Pho Beef Noodle Soup Northern Pho Soup is simmered longer to extract more beef flavor from beef bones: knuckles, neck bones, rib bones, shank bones or oxtail bones and since we raise our own grassfed beef, which is flavorful but tough, we use this recipe. As farmers, I try to bring out the original fresh flavor of each ingredient, then add spice, herbs and other flavors in layers. You can buy this soup premixed in dry form, but check that it does not contain msg or ammonium costadum. I used my own ingredients, listed here, after tasting the premix. Use fresh celery leaves instead for the msg flavor, and dried white cardamon pods for the ammonium costadum. Hobby Horseman