Organ meats are a new item in my house. The lead in charge of this are two unlikely suspects. Two that forever have told me to go eat my hippie foods. My husband and our daughter, Rutabaga. Earlier this spring Rutabaga decided she liked grossing people out by eating weird things. Her new favorite food coming from this is Lengua or Cow’s tongue tacos.
Getting my hands on a Cow Tongue was harder than you think. They are one of the first things to sell when we get a cow back from Chaudry’s. Only because we took a 2nd cow in July did I get one. And I justified it with my birthday, my wish was to make my kiddos dream of Mama making her favorite dish come true.
Now for the cooking it is a 2 part procedure. First you will boil the tongue with the spices. Next pull out the person in your house that likes to do weird science. Step three chop & fry in a pan. After the boiling & weird science portion you could actually slice the tongue thinly as a roast. There are limited photos in this recipe as many of you have a strong ick factor.
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
I couldn’t say anything, because I wasn’t sure if the processor would have our cows ready on time. But I got the call (after multiple attempts to get an answer this week) that our cows are ready as of this morning.
I’m on the way now to go pick up two cows worth of beef and to stuff our freezer to the gills. I will be back, and unloaded, before Lucy opens today at 2pm. That means ribeyes, NY strips, eye round roasts, etc. All the goodies will be in stock this afternoon and tomorrow.
We are open 2-6 today, and 8-5 tomorrow. No appointment needed! Stop by and get some fresh beef!
Of course, we are fully stocked on pork, chicken, dairy, etc. as well so we have all the goodies for you.
Flavors from Asia, they’re complex by nature. You bite in and instantly go “How did they do this”? Umami is a word in Asian Cuisine used to describe the savory taste. Short ribs have a bounty of Umami.
The ribs come in packs ranging from 1 lb- 2 lbs at $8.99 a lbs. With ribs you want 1 lbs per person due to the removal of bone. While this recipe is for 5 lbs I typically use 2-3 lbs of the ribs. When doing this freeze part of your unused marinade for later use.
The secret to short ribs is the cooking time. Once again we are going to using that trusty dutch oven and set the oven at 280F. The length of time will vary on the density of meat, towards the end check every 30 minutes. You’re not just checking for fall off the bone you also want the connective tissue broken down enough to bite through easily.
Short Ribs with Asian Flavor
1 large Fuji apple
1 large Asian pear
1 ¼ cup soy sauce
¾ cup sugar
1 red onion, roughly chopped
4 green onions, chopped (optional)
1 tbsp ginger, grated
3 tbsp sesame seeds (optional)
¼ cup sesame oil
5 lbs Short ribs
Enough water to cover ribs
Green Onions, chopped (garnish)
Preheat oven to 280F
For the marinade: Grate garlic, ginger, apple and pear into a large bowl, making sure to catch all of their juices.
Add the soy sauce, sugar, onions, sesame seeds, and sesame oil, mixing thoroughly.
Place short ribs to the bowl, use tongs to ensure all of the ribs are coated with the marinade.
Refrigerate the meat & marinade for at least 12-24 hours before cooking. (The longer you marinate the meat, the better it flavor!)
Remove from refrigerator 1 hour before cooking.
In a Dutch oven place ribs & 1-2 cups of the marinade. Place in oven with the lid on 280 until tender 6-7 hrs.
Remove and let sit for 10 minutes before removing ribs and breaking down the meat.
While the meat cooks simmer the remaining marinade till syrupy & pour over finished ribs or serve beside them.
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.
1 3-4 lb beef brisket
½ tsp onion powder
1 tbsp black pepper
1 tbsp kosher salt
2 med. yellow onions sliced thinly
2 heads of garlic cut in ½
½ cup Worcestershire Sauce
1 cup high quality no salt beef broth
Pre-heat oven to 285 F
After bringing the roast up to room temperature season both sides with salt pepper and onion powder.
Place in Dutch Oven fat side up with a firm lid ( If no dutch oven is available use an oven safe deep skillet with tight fitting lid.) Or yes a crock pot on the high (about 250F) and be prepared to wait an extra hour or 2.
Lay garlic & onions across the top and sides of the brisket evenly
Pour Worcestershire Sauce over the top of the roast
Pour beef broth on the sides of the roast.
Place lid & place in the oven for 6.5 hours
Once the brisket can be pulled apart gently with a fork remove and rest for 15 minutes before pulling apart completely. Serve warm
As for the tostadas fill that puppy up anyway you like. We topped the shell with refried beans, brisket, onions, lettuce, cheese and fresh tomatoes.
For another application serve it as a pulled apart roast. Remove the fat off the top of the sauce with a turkey baster, remove the garlic & onion, reduce and serve in its own dish. In my house folks a picky about the amount of sauce they use.
We get a lot of questions on what we feed our animals.
Corn? No, except sweet corn husks from the farmers market.
Grain? Eh, well, actually yes. But not what you think.
In the video above you can see our cows, having just been turned out onto a new paddock, eating the seed heads from fescue grass. They will eat about 80% of the seed heads, mixed in with the grass they normally eat. These grains are only available for a few weeks in the spring and the cows make full use of the opportunity scarfing all they can while they can. Does this mean our cows are grain fed? I can hear you saying now, “I thought cows weren’t supposed to eat grain. It’s bad for the stomachs or something.” Cows eat whatever they can get naturally. If there is grain available, they will get into it and it will put on fat, just like they do in the feed lots. The difference on our farm is that the cows only get grain when it’s in season (spring) and it’s only a small part of their diet, just like if they were roaming wild.
The plus side for us is we can finish grass-fed cows in June, process in July, and have some marbling in our meat and fat on the hide. Despite what the dietitians would have us believe, fat is what it’s all about. That’s how steaks are graded, based on the marbling of fat.
So don’t worry, our cows are still grass-fed and grass finished, and even the grain they get is grass.
With Penelope having new babies, we had to move the feeder pigs we purchased into the barn. They are too small to be with the two grown boys, and too big to be around Penelope’s babies. We try to have our pigs in similar sized groups but sometimes it just doesn’t work out that way. Catching these little pigs was a bit of an adventure. John, Miguel, and I made a few laps of the pig pen chasing them around and there were a few dives into the dirt catching squirming pigs. It all worked out and Miguel was surprised to see me “wheelbarrowing” one of the pigs after we caught him. He decided to give it a try himself. We only did this a few feet, then because of their small size just picked the pigs up and carried them to the barn.
Today the cows were moved into the bottom of the draw in the main pasture. The grass is growing very well and the cows now have more than they can eat in each paddock. They are getting more protein than they need and their stools are loose. I don’t have any hay to supplement them with so we’re just going to have to work our way through this period until the grass gets a little taller and has more fiber to it. The warm season grasses haven’t started coming back yet but the fescue and clover are going gangbusters.
This is the end result of years of work. I’ve wanted one of these gators for a long time and I’ve been working actively on getting one for about a year. I finally have pulled off the deal and on Friday I brought home this monster gator. We set paddocks today for the cattle and the two girls came out to help, as long as they could drive the gator and not actually do any of the work. Kids!
The good news is if you’re coming for a tour, we have more options for you if you cannot walk. Sometimes people like to bring grandma or grandpa or more often they have small kids. If you need to ride rather than walk, just let me know when you contact me about taking a tour.