100% Grassfed beef, beer, onions, and garlic, now that’s a winning combination. This Beef beer stew recipe was made this winter by Brian at Greenlife/Wholefoods in Asheville and flew off our sampling table in less than an hour! Kids and adults loved this take on Cooks Illustrated Belgian Beef Stew recipe. You can get your meat from the farm store or farmer’s market and find the recipe from Tracey’s Culinary Adventures blog here: http://traceysculinaryadventures.blogspot.com/2011/01/carbonnade-belgian-beef-beer-onion-stew.html.
Watercress is growing all around our creeks and streams right now! Time to do something with it, pair it with a 100% Grassfed Hickory Nut Gap Skirt Steak and some Red Chiles for a delightful spring meal! The Today show has a great recipe for all to try:
Spring has sprung! Time to pull out those smokers and slow cook some pasture raised pulled pork! The Boston Butt, cut from the shoulder of the pig believe it or not, is the most common cut from the hog for classic pulled pork. You can use all different types of wood chips from apple to pecan to give your pork a unique flavor. Barbequelovers.com has a great recipe and explanation of how to smoke a Boston Butt, check it out here: http://barbequelovers.com/recipes/pork-recipes/smoking-a-boston-butt-recipe