How to cook grassfed/grass finished steak

 

Cooking steak doesn't have to be intimidating!

Just follow these easy steps!

  • Defrost steak overnight in the fridge or in cold water the day of
    • defrosting steak in warm water or in microwave will partially cook the beef and it will be tough
  • Let the steak rest on the counter for 20 - 30 minutes to bring it to room temperature
    • Don't put defrosted steak from the fridge right in a hot pan, the steak needs to be room temperature
  • Season with your favorite seasoning. Pepper and salt will do the trick as well. 3T steaks have delicious flavor already.
  • Heat up your cast iron pan on medium heat - about three minutes, put in little bit of canola oil
  • Grilling. Preheat your grill, no canola oil and now follow the same steps as for cast iron pan.
    • Put in your steak and right away, turn the heat to low. All the way to low!
    • 1 inch steak will typically cook for about 4 minutes on each side. Set the timer!
    • Flip the steak after 4 minutes and cook for additional 4 minutes. Don't mess with the steak, just let it cook.
  • Steak is cooked, but needs to rest. Cover the steak with aluminum foil and let it rest for 5 minutes.
  • Ready to serve! Don't forget to cut the steak against the grain, which means against the direction that the muscle fibers run.

Grassfed/Grass Finished Beef Bone Broth - Instant Pot

Beef Broth

  • 2 3T soup bone packages (about 3 lbs)
  • 3 large carrots – roughly chopped
  • 4 stalks celery – roughly chopped
  • 1 onion – roughly chopped
  • 10 cups of water
  • 1 tablespoon canola oil
  • 2 tablespoons apple cider vinegar

Directions:

  • Pre-heat oven to 375.
  • Cut up your veggies into large chunks.
  • Put soup bones and veggies on a cookie sheet and mix with 1 tablespoon of canola oil.
  • Roast in the oven for 45 minutes.
  • I don’t use any salt and pepper at this point as I want to be able to season my broth as I’m making other dishes with this delish liquid.
  • Put your roasted bones and veggies into the Instant Pot.
  • Pour in 10 cups of water and 2 tablespoons of apple cider vinegar.
  • Seal the lid and set it for 120 minutes on high manual.
  • Use slow release.
  • Discard bones and vegetables and store your broth in the fridge.
  • The next day, your broth will have a thin layer of fat. Don't forget to mix it before using it to redistribute the healthy fat layer.
  • The broth will last up to a week in the fridge or you can freeze it as well. I’m a big fan of using ice cube trays to freeze my broth in.
  • You can use the broth in sauces, soups, drink it..
  • Just two ice cubes of beef broth will bring a huge flavor to any of your dishes.

Grassfed Beef Chipotle Chili & Corn Muffins with Green Chiles and Cheddar Cheese

We have snow on the ground.The school called for a snow day. Finally, some long awaited moisture. Last year, was so dry, so I will take any snowstorm we can get. It means more work for us, but winter snow brings good spring grass for the cows. The cowboys had a full morning of chores. We feed extra on snowy days to keep all of the animals warm. The hay ferments in their stomachs, which generates heat. Our cows and horses are furry beasts this time of the year. The animals are pretty in tune with the weather.

Our Chipotle Chili is a perfect lunch to warm up on any snowy day.

Ingredients for chili:

  • 1.5 lbs 3T stew meat
  • 1 can (14.5 oz) diced tomato with garlic
  • 1/2 can (6 oz can) tomato paste
  • 1 can (7.76 oz) chipotle sauce (you can buy this right by the enchilada sauces at the grocery store)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1 can (14.74 oz)creamed corn with liquid
  • 2 cans (15.5oz one can) cannellini beans with liquid
  • 1 cup water
  • optional 5 drops of doTera Mexican Cuisine Blend of juice from 1/2 lime

Directions:

  • Defrost your stew meat in cold water (this will take about 40 minutes)or overnight in the fridge.
  • Put in your stew meat, diced tomato, tomato paste, chipotle sauce, chili powder, cumin, salt and pepper into the InstantPot. Stir to mix it all together.
  • Close the lid and seal it.
  • Set your InstantPot on manual high for 20 minutes.
  • Wait 15 minutes before opening the pot after the cooking is done.
  • Now, set the InstantPot on saute mode and put in one cup of water, creamed corn and beans along with the liquid. Heat through and stir for about 5 minutes.
  • Optional: you can now stir in the lime juice or the doTerra Mexican Cuisine Blend.
  • If you prefer, you can thicken the chili with flour or masa. Stir 1/4 cup of masa or flour and 1/4 cup of chili liquid. Pour in and stir the chili.

Ingredients for muffins:

  • 2 pkgs Jiffi Corn Muffin Mix
  • 2 eggs
  • 2/3 milk
  • 1/2 cup shredded cheddar
  • 1 can (4oz) diced green chiles

Directions:

  • Pre-heat oven to 400 degrees
  • Mix in muffin mix, eggs, milk, cheddar and green chiles.
  • Let the batter sit for 5 minutes.
  • Pour into muffin pan lined with muffin liners.
  • Bake for 15-20 minutes.

Grassfed Bone Broth Broccoli Soup & Sprouted Grilled Cheese Sandwich

Delicious, healthy dinner that will please your whole family. January has been all about cooking healthy meals, but not sacrificing the taste. Grassfed bone broth brings wonderful richness to this dish to warm you up on a cold day. Soup and grilled cheese sandwich is a staple dinner at our ranch, especially after a chilly day full of chores.

Ingredients
- 1 head of broccoli cut up into bite size pieces
- 1/2 sweet onion - chopped
- 2 medium carrots - chopped
- 2 cloves of garlic - minced
- 2 tablespoons of grassfed butter
- 2 tablespoons of corn starch
- 32 oz 3T grassfed bone broth - https://3tranch.com/homemade-beef-broth/
- 1 cup grassfed milk
- salt and pepper to taste
- secret ingredient - 1 teaspoon of nutmeg

Directions
- Saute onion, carrots, broccoli and garlic in butter.
- Sprinkle corn starch over the vegetables and let it cook for a couple of minutes, constantly stirring.
- Slowly pour in the bone broth and milk while stirring.
- Season with salt, pepper and nutmeg.
- Simmer for 15 minutes.
- Take out 2 cups of cooked vegetables from the soup. Use immersion blender to pure the soup, put in your cooked vegetables. This will give the soup really nice texture, yet still have some whole veggies in it.

I typically serve grilled cheese sandwiches with this soup. Recently, we have switched to sprouted bread to go with our January healthy meals. Sprouted grain bread is made from whole grains that have begun to sprout, or germinate.However, what you might think of as a grain is really a seed. With proper moisture and warmth, whole grain seeds begin to sprout into a plant.The sprouting process offers several nutrition benefits, compared to breads made from unsprouted grains or grain flours.In fact, sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest.

Our cows enjoy fodder sprouts every morning and the humans are enjoying sprouted bread! You can purchase sprouted bread at your local grocery store, in the freezer section.


Rump Roast European Goulash (Czech Gulas)

Gulas is a traditional dish in the Czech Republic. Every pub or restaurant that you go to has their own unique version. Often is is served with "Knedliky" (bread dumplings) or freshly baked bread along with their amazing beer! (Which by the way, you can purchase in the U.S. as well, most of the liquor stores will carry Pilsner Urquell, Budvar or Staropramen).

Last year, I was lucky enough to take a quick trip to the Czech Republic and meet up with my family, visit beautiful castles, cathedrals, eat gulas and as you can see from the photos, I have enjoyed their amazing beer as well. A visit to the Czech Republic should be on your bucket list!

When I got home, I had to recreate gulas for my family and it has been added to our dinner rotation list. The bread dumplings are little bit hard to make, so we substitute with sautéed gnocchi. There are a couple of Czech restaurants in the Denver area and they do sell already made bread dumplings.

I hope you will try this recipe and also visit Prague along other beautiful cities and towns in the Czech Republic.

Ingredients:

  • 3T Ranch Rump Roast (about 3-4 lbs), cut up into one inch cubes or stew meat
  • 1 tablespoon of Hungarian paprika (see note)
  • 1/2 tablespoon of salt, pepper, cumin, oregano, chili powder, garlic powder, onion powder
  • 3 tablespoons of corn starch
  • 32 oz of beef stock (you can also do 1/2 beef stock & 1/2 Czech beer)
  • 1 onion - thinly sliced
  • 1 green pepper - thinly sliced
  • 3 garlic cloves - minced
  • 1 heaping tablespoon of tomato paste
  • 2-3 tablespoons of canola oil

Directions:

  • Cut up your rump roast. Pat dry with paper towel.
  • Mix the spices except paprika with corn starch. (You will be adding paprika once the beef cubes are sautéed as adding the paprika too early can make the dish bitter).
  • Drench the beef in the spice and corn starch mixture. Shake off excess.
  • Turn the instantpot on the sautéed mode and brown your meat in one tablespoon of oil . At this point, you don't want to cook the meat, just give it a nice color. Maybe 30 seconds on each side. Don't overcrowd your pot, brown the meat in batches.
  • Take our the meat out, pour in another tablespoon of oil and saute the onion and pepper until translucent, put in minced garlic and cook for another 30 seconds. Turn off your saute mode on the instantpot.
  • Put the meat back along with the veggies and stir in one tablespoon of tomato paste and 1 tablespoon of paprika. Stir only for 30 seconds.
  • Pour in beef stock or 1/2 beef stock 1/2 Czech beer liquid combo, stir to combine the beef, the veggies and the liquid.
  • Close and seal the instanpot lid and set manual pressure for 30 minutes, natural release.
  • Once the beef is cooked, you can thicken the sauce (if desired) with 2 tablespoons of cornstarch and 1/2 cup of the sauce. Pour back in the sauce to thicken. I typically do that while the instantpot is on the saute mode for a couple of minutes or until the sauce thickens.
  • I like to serve gulas with gnocchi. Use a large cast iron skillet, heat it up and put in two tablespoons of grassfed butter along with gnocchi. This way, the pasta will have a nice crunch, yet soft in the middle. Cook and stir for about 10 minutes.

And as they say in the Czech Republic - Dobrou Chut - Bon Appetit


Summer Family BBQ Beef Roast

 

 

 

 

 

 

 

 

 

We love our summer Saturday dinners with family and friends. We have recently hosted Luke's Karissa and her mom for a tasty dinner at the 3T. If you think beef roast is only good on cold snowy days, think again! Our BBQ Beef Roast was a hit and we had no leftovers. Nothing makes me more happy than people going for second serving of food!

Karissa has been helping on the 3T all summer long. We are so glad Luke found a match that is not afraid of hard work during our hot summer days. They have fixed many miles of fence together, helped with branding and sorting calves, played with our two little people, so the ranch mom can get some work done.. But don't worry, they also had plenty of times for riding the horses and relaxing!

We have sure enjoyed our summer dinner and I thought I would share these recipes with you as they were easy, tasty, but most importantly I didn't spend all day in the kitchen!

BBQ Beef Roast

Ingredients:

  • 3T Ranch roast - I have used brisket, but you can also use Chuck, Tri-Tip, Sirloin Tip, Eye of the Round, Round roasts or Round steaks
    • our roasts are typically 3-4 lbs
  • 1 cup of your favorite BBQ sauce
    • we like Sweet Baby Ray's
  • 1 cup of Coke
    • do not use diet
  • 1 tablespoon of Chipotle in Adobe Sauce
    • use just the sauce, not the peppers
    • you can also use Chipotle Sauce
  • 1/8 cup of Weber Chicago Seasoning
  • 1 red onion - thinly sliced

Directions:

  • For this recipe, I used InstantPot to save time!
  • Cut the roast in quarters, it cooks more evenly and faster.
  • Sprinkle 1/8 of a cup of Weber Chicago Seasoning all over the roast.
  • Mix BBQ sauce, Coke and Chipotle Sauce.
  • Put the roast and onion in the InstantPot and pour over your liquid mixture.
  • Lock the lid and move the pressure valve to sealing and set your InstantPot on Manual "High" for 60 minutes.
  • When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to venting.
    • If you are using round steaks, your cooking time will be only 45 minutes, release naturally for 15 minutes.
  • At this point I check on the beef to see, if it needs additional cooking. Brisket and Round Roast will need additional 15 minutes on Manual "High". Again, release naturally for 15 minutes. Other roasts should need only 60 minutes depending on the size of your roast.
  • Take out the beef roast, trim any fat and shred the beef into bite-size pieces.
  • Put your shredded beef back into the InstantPot, so it can soak up all of the delicious sauce. I typically, turn on the saute mode (no lid) and cook it for additional 5 minutes to heat through the beef.
  • Now it is ready to serve!

 

Orzo Pesto Summer Salad 

Ingredients:

  • 16 oz Dellalo Orzo - use only 2/3 of the box
  • 1/8 cup of homemade or store bought pesto
  • 1 small yellow squash - cut up
  • 1/2 cup of Queso Fresco - crumbled
  • Handful of cherry tomatoes

Directions:

  • Cook orzo per box directions.
  • Saute yellow squash. (Sauted red onion would be also good in this recipe).
  • Cut up your tomatoes, crumble your cheese.
  • Put orzo in a big bowl, stir in pesto, cheese and veggies.
  • Keep it in the fridge until you are ready to serve.

 

Jalapeno Cheddar Corn Muffins

Ingredients:

  • 2x Jiffy Corn Muffin Mix
  • 2/3 cup of milk
  • 2 eggs
  • 2/3 cup of Cheddar
  • 1/8 cup of chopped pickled jalapeno

Bake per directions on the box.

 

Karissa's Out of This World Brownies

Here is a link to the recipe:

https://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-butter-brownies-8830400

We had a wonderful evening, we hope you will try some of our recipes!


3T Beef Roast Leftovers - Roast Pockets

Well, we are on a week three on being at home and still adjusting to the always changing COVID-19 regulations and recommendations. We are typically home/ranch bodies end of March and April anyways, as it is a calving season for us and the Cowboss has to check on the mamas and the calves many times a day, but we do miss seeing our friends and family.

Calving season is a big deal on our ranch, we are very dedicated to make sure all of our mamas and calves have the best care. A good calving season will ensure that in two years, we will have enough animals to sell. Yep! This year's calving season effects our business in two years! Some days can be long and turn into evenings when a mama cow is in distress. I'm thankful that Scott is a season calf delivery cowboy and most of our births are pretty uneventful! We are expecting 60 calves this year and so far we have 15 little farts running around!

Since, our schools have been canceled, we have taken the opportunity to incorporate calving season into homeschooling. Even our little guy, Junior, who is 3, is now counting to 15 as he loves checking on the calves every morning and making sure they are all accounted for! Allie is very curious about the circle of life and how animals grow. (Future vet in the family?! It sure would be useful)! And our oldest, the Top Ranch Hand has been helping out with feeding the animals and fixing fence. Fixing fence is a never ending project, the good thing is that you really get to see every corner of the ranch pastures. He is learning that money is easily spent, but you have to do a good job at work to earn it.

I have been contributing to a smooth calving season in the kitchen. The cowboys are always hungry, especially after cold long day. Since, we are bound to be at home at least until the end of April, I have been trying and creating new recipes. Our grocery store has been out of stock for certain items, so I have been forced to improvise and really use up our supplies in the pantry, fridge and freezer. Nothing goes to waste.

We are big fans of beef roasts and last week I have made BBQ Pulled Beef for dinner, which was a hit. The next day, I wanted to make sandwiches for lunch for my crew, but the store was out of cold cuts and so I came up with beef roast leftover pockets. BBQ pulled beef leftovers were the perfect substitution. It was warm, easy and a crowd pleaser. You can use any kind of beef roast leftovers, this recipe is versatile. Scott teased me that the plate had a salad with a balsamic glaze.. We really are a Ranch Dressing family! ;)

Ingredients: 

  • 10 frozen dinner rolls (Rhodes)
  • 1 egg, 1 tablespoon water for egg wash

Filling:

  • 2 cups leftover beef roast - shredded and liquid drained
  • 1 cup shredded Cheddar
  • 20 pickled jalapeño slices

Directions:

  • Put frozen rolls onto a baking sheet. Cover with a kitchen towel and let it thaw and rise for 2 hours. Don't go more than 2 hours the dough will be harder to work with.
  • Preheat the oven to 400 degrees.
  • Roll out each dinner roll into a thin circle.
  • Put 1 tablespoon of shredded beef in the center and top it with 1 scant tablespoon of cheddar and top with two jalapeño slices.
  • Mix 1 egg and 1 tablespoon of water in a small bowl.
  • Brush egg wash around the edges of the dough.
  • Fold over the dough and press edges together with a fork. (It is important that you drain the liquid from your roast or the pocket will not seal correctly).
  • Put pockets on silicon or parchment lined baking sheet and brush the tops with the egg wash.
  • Bake for 10 to 12 minutes.

I like to serve these beef roast leftover pockets warm with a fresh salad and yes, Ranch Dressing!

 

 


3T Beef Ramen

We had a couple of weeks earlier this winter, when the whole family was under the weather and beef broth was on the remedy list for colds. The hot broth or soup can help you ease any harsh cold or ache. My kids became big fans, especially when I started adding Ramen noodles. Our beef bundles include soup bones, which are perfect for making healthy grassfed/grass finished beef broth.

We hope you will try our recipe and your family will love it as much as ours.

 

Ingredients:

Beef Broth

  • 2 3T soup bone packages (about 3 lbs)
  • 3 large carrots - roughly chopped
  • 4 stalks celery - roughly chopped
  • 1 onion - roughly chopped
  • 10 cups of water
  • 1 tablespoon canola oil
  • 2 tablespoons apple cider vinegar

Directions:

  • Pre-heat oven to 375.
  • Cut up your veggies into large chunks.
  • Put soup bones and veggies on a cookie sheet and mix with 1 tablespoon of canola oil.
  • Roast in the oven for 45 minutes.
  • I don't use any salt and pepper at this point as I want to be able to season my broth as I'm making other dishes with this delish liquid.
  • Put your roasted bones and veggies into the Instant Pot.
  • Pour in 10 cups of water and 2 tablespoons of apple cider vinegar.
  • Seal the lid and set it for 120 minutes on high manual.
  • Use slow release.
  • Discard bones and vegetables and store your broth in the fridge. (You can certainly use the meat from the bones in this Ramen).
  • The next day, your broth will have gelatin consistency and will have a thin layer of fat.
  • When getting ready to use the broth for your Ramen, stir the gelatin broth to incorporate the healthy fat, so you can measure 3 cups of broth.
  • The broth will last up to a week in the fridge or you can freeze it as well. I'm a big fan of using ice cube trays to freeze my broth in.
  • You can use the broth in sauces, soups, drink it..
  • Just two ice cubes of beef broth will bring a huge flavor to any of your dishes.
  • Since the broth will turn into gelatin, I typically delude it with water.

 

Ramen

  • 3 squares of your favorite Ramen (Costco or King Soopers have plenty of tasty choices)
  • Veggies of your choice - cut into bite size pieces
    • 1/2 onion
    • 1 red bell pepper or 1 large thinly sliced carrot
    • 1 zucchini
    • 8 mushrooms
    • 1/2 bok choy
    • 1/2 cup of fresh snap peas
    • 1 can (14oz) bean sprouts
  • 1 tablespoon fresh ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 3 cups beef broth
  • 3 cups water
  • 1/2 tablespoon salt to season the soup before serving
  • 4 hardboiled egg

Directions:

  • Cut up your vegetables into bite size pieces.
  • Stir fry your vegetables in 1 tablespoon of sesame oil, after a couple of minutes add 1 tablespoon of canola oil.
  • Stir ginger and soy into the vegetables.
  • Taste it and use salt and pepper to taste.
  • Heat up 3 cups of water and 3 cups of broth in a big pot.
  • Bring to boil and put in three squares of Ramen noodles. (Cook per directions on the box. It doesn't take long).
  • Mix your stir fry vegetables into the broth with noodles.
  • Season with salt. I have used about 1/2 tablespoon. It is a big pot of soup.
  • Serve with hardboiled egg in each bowl.
  • Serves 4 people.

Dobrou chut!

 

 


3T Tamale Pie

 

 

It was a fun night at our 3T Ranch making this tasty dinner. It feels good to be back into the swing of things and our regular schedule. Don't take me wrong, we all love the holiday season, but we are more disciplined when we stick to our regular schedule and we eat better.

I sure enjoy when the kids want to help cooking dinner. Allie helped to measure the ingredients, Junior herded his cows around the kitchen counter and it makes my heart happy when Luke goes for seconds or thirds for dinner. The Cowboss added this meal to our "Family Dinner Rotation".  I think they liked the Tamale Pie!

I hope you will try this recipe and have a fun family dinner evening. Sometimes, it doesn't have to be anything big, just happy people around the kitchen table to make a wonderful family memory.

Ingredients

  • 1/2 cup all purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 14.5 oz can of organic creamed corn
  • 1/4 cup milk
  • 1 lb 3T ground beef
  • 10 oz can of whole green chile peppers - diced up
  • 1 packet of Taco Seasoning or you can easily make your own
    • 1 tablespoon chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
  • 15 oz enchilada sauce (We like Hatch Organic Red Enchilada Sauce)
    • 1 cup of enchilada sauce will be poured over the partially baked cornbread
    • Save the remaining enchilada sauce to serve with your baked dish
  • 1 cup shredded Pepper Jack cheese
  • 1/2 cup chopped cilantro

Serve it with - guacamole, sour cream, extra enchilada sauce, salsa, Spanish rice.

Directions

  • Preheat oven to 400 degrees. Grease a baking dish.
  • Mix together the dry ingredients - cornmeal, flour, baking powder, salt.
  • Add the following to your dry mixture - egg, sour cream, creamed corn and milk.
  • Pour the cornbread mixture into the baking dish.
  • Bake for 25 minutes.
  • In the meantime, cook your 3T ground beef, put in your seasoning. Your own taco mix or taco packet from the store is just fine too.
  • Cut up the chile peppers and put in with the ground beef.
  • Take the cornbread out of the oven. The cornbread won't be fully cooked, that is OK it will go back in the oven after the dish is assembled.
  • Poke holes in the cornbread with a fork and pour 1 cup of enchilada sauce over it.
  • Now comes the meat mixture and peppers and cheese.
  • Put your dish onto a cookie sheet to avoid any messes in the oven.
  • Bake for additional 15 minutes or until the cheese is bubbly.
  • Serve with Spanish rice, guacamole, sour cream, extra enchilada sauce and salsa. My crew liked pouring the extra enchilada sauce over their slice of tamale pie.

Dobrou Chut!

 


3T Cheeseburgers

 

We love cheeseburgers, weekly dinner for our family. In the summertime, we grill and enjoy a nice evening on our patio. The Cowboss is a pro! The rest of the year, I cook our cheeseburgers inside in my cast iron skillet. Low and slow is the key, on the grill as well as when cooking with the cast iron skillet.

Why are our cheeseburgers the best? Grassfed beef has many health benefits, but also a delicious flavor that gets enhanced by Dijon Mustard. That is our secret ingredient when making cheeseburgers!

We hope you will give this recipe a try!

Ingredients:

  • 1 lb 3T ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Dijon Mustard
  • 4 slices of Cheddar or PepperJack Cheese

Directions:

  • Mix ground beef, salt, pepper and Dijon Mustard.
  • Form 4 patties.
  • TIP - make a round indent in the middle of the uncooked patty, so your burgers stay flat.
  • Grill or cook in the cast iron pan on low and slow.
  • Select your choice of cheese. The kids will always vote for Cheddar, but the cowboys love PepperJack.