grass finished beef, Colorado, sustainable farming, sustainable ranching, pasture pork, pasture lamb


Oktoberfest Pork Shank
Simple, Festive, Delicious. Source: Food Republic
Bouef Bourguignon
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms - for 6 people) This is a take off on a recipe from Mastering the Art of French Cooking. If it is prepared a day ahead, it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice.
Pork and Beef Breakfast Sausage
Adapted from a recipe from Charcuterie by Michael Ruhlman and Brian Polcyn. Our granddaughter flips over breakfast sausage. Her favorite way to eat it is with French toast and maple syrup.
Beef Stock (Bone Broth)
There is no one right way to make stock. Any way you do it, just do it because stock is one of the most righteous things you can make, whether animal or vegetable. While it takes some time to cook, it is an easy and forgiving process (you really can't mess it up), and it adds so much flavor and nutrition to all kinds of dishes. Stock is the secret ingredient for great cooking and for old-fashioned elixirs. Use it in place of bouillon or broth. Add a chunk of ginger root if you are making stock to be used in Asian cooking and is also healthful.