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Provided by Mary Koehler
I found an amazing sweet and spicy mustard - San Juan Mountain Mustard: Hermosa Cliffs Cherry Habenero. Mix with white wine and olive oil. I cut cubes of sirloin for shish-ka-bobs, put them in the marinade for 2 days. Then I grilled with a light coating of garlic salt on ka-bobs of steak, red pepper, mushrooms, cherry tomatoes, and onions. Fantastic!
Provided by Chef Mike Cotton
Two Arm Roasts - Approximately 4 pounds total
1/4 cup Balsamic Vin
1/4 cup Worcester
1/8 cup of red wine
Four large carrots
One celery stalk
One red onion
One tsp salt and pepper
One small jar of beef bouillon
One cornstarch organic
Mushrooms and aspragus
Bring saute pan to temperature on high heat. Sear the beef approximately two minutes per side.
Quarter cut each beef, and place in a baking dish. Add water one inch above the meat. Add finely chopped carrots, celery, and onion. Add the Balsamic Vin, Worcester, and red wine to the baking dish. Cover with foil. Bake in the oven on 300 degrees for one hour or until at temperature, 165 degrees. Confirm with a meat thermometer. Place baking dish on the stove on high heat. Mix cornstarch with cold water separately. The mixture should look like you are painting something and will be used to tighten the sauce. Once boiling, slowly stir in the mix until you notice a gravy texture.
Plate over your choice of pasta, couscous or rice and enjoy.
A Perfect Match for Your Sangres Grass-Finished Beef
We have started making our own barbecue sauce at home using freeze-dried tomato powder. This is super easy to make in a blender. We want to eliminate items like high fructose corn syrup found in prepared ketchup and sauces from our diet in addition to choosing grass-finished beef products.