Family Recipes
Farmer Beef Stew Recipe
Egg Noodles and Beef Shanks Recipe
Egg Noodles and Beef Shanks Recipe
Easy, low cost, delicious beef and noodle recipe
Ingredients
2 or 3 Creamery Creek cross cut beef shanks
Salt and pepper
1 onion, cut up
1 small carrot, diced
1 stalk of celery, cut up
Mushrooms, optional
1 bag of egg noodles
Beef Broth as needed - at least 4 cups.
Cover the cross cut beef shanks with water in a Dutch oven or slow cooker. Season with salt and pepper, add onion, carrot and celery. Simmer until meat falls from the bone.
Bring cooking liquid to a boil; drop in egg noodles. Bring to a boil again, reduce heat, cover tightly. Simmer for 30 minutes or until noodles have absorbed broth.
Cut meat into bite-sized pieces, discarding fat and gristle; add to noodles toward end of cooking period.
We just love how simple this recipe is - it is full of flavor and checks the easy boxes. Optional add ins: a chunk of cream cheese.
Try it and tell me how our Egg Noodle and Beef Shanks Recipe goes for you!
XOXO,
Louisa
Lynette's Short Ribs Recipe
Lynette's Short Ribs Recipe
Short ribs in our life were "meh" until we tried this recipe that Nate at the Big Creek farm shared with us. His wife Lynette is onto something here!
4lbs of short ribs
1tsp salt
1tsp pepper
3 cups beef broth
1/4 cup Worcestershire sauce
1 tsp garlic power
1 tsp onion powder
1 sprig rosemary.
Season ribs with salt and pepper. Heat skillet on high heat and sear ribs on all 4 sides for about 60 seconds per side.
Pour beef broth, Worcestershire sauce, garlic and onion powder in slow cooker. Stir. Place ribs into the liquid in slow cooker. Place rosemary sprg on the top of meat. Cook on low 6-8 hours until meat is tender.
Corned Beef Brine Recipe
Our Corned Beef Brine recipe to use today on brisket, chuck roast or any whole muscle cut. Wisconsin raised dry aged beef uses this corned beef brine recipe.
Beer and Caraway Bratwurst Recipe
Easy Green Chili Shredded Beef
Chuck roasts piling up? To warm for slow cooker season? Still need to eat without a lot of planning? Feeding a crowd and have other things to prepare?
Let me share a recipe that solves all of these problems.
Instant Pot 6 qt.
Trivet. Frozen chuck roast. Small can of chopped green chili’s. 1 cup of water.
Manual high pressure for 60 minutes. Let it naturally pressure release. When the pressure cycle is done I turn off the Keep Warm cycle so it cools faster. Just please don’t do a quick release, because that will dry out your beef.
It can take up to 2 hours frozen to finish, depending on the size of your roast. After it cools, I pull out the bone and fat with my fingers and shred with a fork.
Serve as is, over rice, with potatoes, in breakfast burritos, or regular burritos, on a bun, or nachos.
Always serve with some variety of Wisconsin cheese and a tall glass of ice cold milk.
This recipe is not spicy! Even my bland eaters can’t believe I use hot chilis. Adventurous cooks can add Mexican oregano, cumin, chipotle powder, a bay leaf or a cup of salsa.
This is a quick easy way to have dinner ready without a lot of prep. Our family loves burgers, but sometimes this is easier because I don’t have to babysit the grill. And the kids can eat it on a bun, so it’s a win win.
Tell me how it goes for you!
XOXO Louisa
Seasoned Lengua Picante
A very tender, flavorful cut, made even better with the spicy sauce.
INGREDIENTS
- 1 Creamery Creek Angus beef tongue
- 1 teaspoon of oregano
- 2 ½ teaspoons of salt
- 1 ½ teaspoons of pepper
- 2 qt water to boil tongue
- 2 tablespoons of butter
- 1 large onion, cut into strips
- 3 cloves of garlic, crushed
- 2 large bell peppers, cut into strips
- 1 large carrot, sliced
- 6 large tomatoes, cut into cubes
- 1 cup tomato sauce
- 1 ½ cups of water
- 3 sprigs of fresh cilantro
- one small hot pepper
INSTRUCTIONS
-
Boil the tongue until it is tender throughout but still firm, having added the oregano, a teaspoon of salt, and a teaspoon of pepper to the boiling water. Cool to room temperature.
-
Remove the tongue from the water (reserve water and set aside for later) and peel the skin off the tongue (discard skin). Cut tongue into fine strips.
-
Heat the oil in a cooking pan over high heat. Add the tongue slices and brown. Remove from the pan.
-
Lower heat to medium and add the onion. Cook and stir until the onions become translucent. Add the garlic, bell peppers, carrots, hot pepper and cook and stir for a minute. Add the tomatoes and tomato sauce. Cover and cook over low heat until the tomatoes are soft.
-
Add water that you had set aside and simmer until it is reduced to a thick sauce.
-
Return the tongue slices back to the pan. Mix well and cook for a minute.
-
Stir in cilantro leaves and season with salt and pepper to taste.
Bone Broth Made SIMPLE
Your electric pressure cooker can make fast work out of some soup bones and you will benefit!
We all know bone broth has benefits for our hair, skin and nails. It's because of all the collagen that we can access easily in bone broth. Be assured that bones sourced from our farm are perfect for making your next batch of broth.
You can even use them more than once.
I start with the package marked "Soup Bones". But any roast with a bone in it will also suffice. I put it on the trivet in my Instant Pot electric pressure cooker with 4 cups of water on "Manual" and high pressure for 60 minutes.
Then I separate the meat from the bone, leaving the marrow (white stuff) intact inside the hole in the bone. The meat I use in everything from sauces to casseroles, or cook them with eggs for a tender delicious addition.
Optional extra step - roast or smoke the bone for added flavor.
I fill my Instant Pot liner half way with water, add one tablespoon of apple cider vinegar then add onions and celery pieces. Add the bone, making sure not to go above the marked "Max Fill" line.
Close the lid, set it to "sealing". Manual setting again, but use the "-" button to take it to zero, then one more. Magic, 240 minutes on the screen? (I just discovered this and it's really something everyone should know!) After the cycle completes, and depending on what time of day it is, sometimes I'll even run the cycle again. It's my opinion two cycles on 240 makes the broth extra delicious.
Pour all contents through a strainer and then package up. Ambitious me puts it in quart size freezer bags for a rainy day. Regular me puts it in my favorite Tupperware pitcher in the fridge to pour off into whatever recipe I'm making next.
Write back on how it goes for you!
XOXO Louisa