An exciting part of our journey is hearing about the delicious items you have prepared and served to the people you love! These keep us inspired and hungry......here are a few that Unparalleled friends have shared. Please try this at home!
Braised Lamb Shank
Start with a decent braising pot with a tight lid. Parchment paper under lid helps the seal. Set oven to 325. Brown your salt and peppered meat. Remove. Sauté chopped onion for a while, sauté chopped carrot and celery for a while. Add spice (paprika), herbs, chili pepper, sauté. Add red wine to deglase. Cook down a bit. Add stock. Return meat to pot, it should be about half submerged. Cover, put in oven. Turn your meat over every 45 to one hour. Turn heat down if liquid is too vigorous. I think it was 3 hours at 325 and 4 more hours at 275. At least 3 hours is needed, add water to keep meat half submerged serve over noodles. - by John M.
Daddy's Disapearing Short Ribs
- 3 lbs Unparalleled Farms beef ribs
- 2-4 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chipotle seasoning
- 2 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt sea salt
- 1 teaspoon paprika
- 2 teaspoons oregano
- few tablespoons of Sweet Baby Ray BBQ Sauce
- Lightly coat ribs in olive oil.
- Mix together seasoning and sprinkle generously over ribs, front and back.
- Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.
- Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours. We do this over night. If we are serving for lunch.
- Preheat the oven to 250 F.
- Place the ribs on a foil lined baking tray in a single layer.
- Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.
- Bake on the middle rack of 3½ -4 hours. Check on it after the 3½ hour mark.
- When the ribs are done drain off the fat.
- Brush the ribs with BBQ sauce.
- Broil on low until the sauce is sticky. (this won't take long so keep an eye on it.)
- Serve hot and enjoy!! Don't forget the napkins!
Beef Bone Broth -- blanch-roast-simmer
This 3 step recipe is blanch-roast-simmer method will yield delicious multi-purposes bone broth your whole family will enjoy. You went to the effort of purchasing the highest quality cattle bones available I hope you enjoy it as much as our family does!
Step one: Blanch - empty all the bones into a large stock pot, cover with cold water. Place pot uncovered on the stove and bring to an aggressive simmer for 20 minutes then drain all the contents of the pot out. Do NOT be alarmed by the gray matter and bit of impurities you are flushing away - thank goodness you blanched.
Step two: Roast - Turn oven to 450 degrees. Use a jelly roll pan or pan with sides place your bones, and approximately 2 carrots, 2 stalks celery, one medium onion cut in moon quarters, one head of garlic with the top cut off per 2 pound of bones. Lightly grind Himalayan pink salt and pepper across the entire pan. Place entire pan in oven for 25 minutes, or until bones begin to turn brown to dark brown. Turn bones and veggies (celery may be done at the 1/2 way point) cook for another 25 minutes.
Step three: Simmer - Remove the bones and veggies from the roasting pan, except the garlic. Place in the stock pot or crock pot. Cover bones with water (I recommend using spring water). Use a fork to squeeze the garlic toes from the cloves, add the garlic toes to the pot. Add one 1 table spoon apple cider vinegar (sometimes I forget - its ok both ways). Simmer bones for 18-36 hours. I usually aim for 24 hours.
Toward the end, pluck out the large bones and veggies. Use a fine grade strainer to catch any items that may have boiled loose. Once strained transfer to a shallow dish to begin cooling before jarring.
Before transferring to the final destination you will want to remove some of the fat layer. I cool on the counter for an hour and transfer to the fridge for 2 hours before jarring to get the fat layer formed.
I recommend Ball quilted jelly jars - no "shoulders" for freezing or they are likely to crack. I freeze in the 8 oz for "cold" season single serving (kid size) and the 16 oz for cooking.