Here, on the farm there is little time for enjoying long leisurely hours of cooking in the kitchen. Oh, there is cooking. LOTS of cooking. Just in a super fast paced "gotta-pump-out-the-food-and-get-back-to-work" kinda way. I have a feeling you totally get what I'm talking about here. With our busy lives who has time to babysit a pot on the stove, not I! Which is why I am in LOVE with my crock pot! With my crock pot, I can cook healthy full flavor dishes that everyone fills up on and they aren't demanding food an hour or two later. Think of me as your own personal meat expert sharing my best tips for Hearty traditional homemade cooking that any foodie will enjoy.
It starts with the right choice of meat!
1.) We like to experience the WHOLE cow here at HHF. There are so many wonderful cuts that are in the Ribeye and Porterhouses' shadow that deserve equal praise for being less expensive with gourmet flavor such as the Shin Beef!
2.) Organic Grass-Fed Beef is not only higher in omega-3s, beta-carotene, and vitamin E, but also CLA (conjugated linoleic acid.) CLA is an immune and inflammatory system support, improved bone mass, improved blood sugar regulation, reduced body fat, reduced risk of heart attack, and maintenance of lean body mass. With Shin Beef, you also get marrow bone.....YUM!
3.) The taste might be something you have never experienced before and might even become a new family favorite.
Check out the recipe below for a mouth watering all comfort nourishing meal you can make in your crock pot!
Stop in to try our own grass fed delicious Shin Beef today! Click here for our store hours.
2 tbsp extra-virgin olive oil
2 beef shins, bone in
12oz beer or red wine
2 cups fresh vegetable stock or chicken stock
3 shallots, coarsely chopped
2 celery sticks, coarsely chopped
2 parsnips, coarsely chopped
2 carrots, coarsely chopped
1 bay leaf
1 fresh rosemary sprig
1 fresh thyme sprig, plus extra leaves to garnish
1 fresh marjoram sprig (optional)
Over a medium heat. Season and add the beef. Add Olive oil and brown on all sides, then add the beer and enough stock to reach three-quarters of the way up the sides of the casserole dish.
Bring to a boil, then add the shallots, celery, parsnips and carrots along with the bay leaf, rosemary, thyme and marjoram (if using). Season with salt and pepper.
Transfer everything into the crock pot for 4-5 hours on high. When it’s ready, the meat will be tender and falling from the bone (check it after 3 hours to see how it’s getting along). Remove the herb sprigs and scatter with fresh thyme leaves to serve. The cooking liquid will be quite thin – to thicken it, remove the beef and rest on a plate, then rapidly boil the liquid in a sauce pan for a few minutes, or stir a little flour dissolved in some of the liquid. Be careful not to break up the veg.