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Grass-Fed Standing Rib Roast

A standing rib roast is an awe-inspiring sight at any banquet – rich, perfectly roasted beef ribeye with a line of brilliant white bones.  A standing rib roast is the perfect choice for large family feasts as a center-of-table protein.

 

Ingredients:                                       Servings: 10-12

1 Grass-Fed Bone-In Ribeye Roll

2 Celery Stalks

2 Onions

2 Carrots

Salt & Pepper

 

Optional Pan Sauce:

1 C Red Wine

1 C Butter

 

Directions:

1.  Set your oven to 400 degrees.

 

2.  Clean/peel the vegetables and use them to create a “bed” in the bottom of your roasting pan.  They will flavor the jus that collects in the pan while helping keep the roast above collecting juices so it roasts more evenly.

 

3.  Remove the lip meat that sits above the bones so they are exposed on both sides.

 

4.  Cut the rib meat from between the bones & scrape them clean, so you have a line of rib bones protruding from the main body (the eye) of the roast.

 

5.  Cut off any silver skin, membranes, or heavy fat deposits on the exterior of the roast.

 

6.  Tie a tight loop of butcher’s twine around the roast in between each rib.  This will make for a more uniform shape.

 

7.  Season the roast with salt & pepper.

 

8.  Rest the roast on top of the vegetables in the roasting pan.

 

9.  Move the pan to the oven and roast to your desired level of doneness.

 

10.  Remove the roasting pan from the oven, and put the roast on a clean platter or cutting board to rest (loosely covered with foil) for thirty minutes.

 

11.  Optional: While the roast is resting, remove the vegetables from the pan and discard them.  Pour the red wine into the hot pan and scrape the bottom of the pan with a spatula to get all the browned bits off the bottom.

 

Pour the wine mixture into a small pot and add the butter.  Heat, stirring, until an emulsified (smooth) sauce forms.

 

12.  Serve the roast with your choice of sides and (if desired) with the pan sauce.


 

 

Merino Leg Roast

Here’s an updated version of a classic – roast leg of lamb without the usual gaminess (thanks to Merino’s more refined flavor profile) and a allspice, pepper, ginger & fennel crust.  Simple, but delectable.

 

Ingredients:                                       Servings: 8

Bone-In Merino Leg

1 t Ground Ginger

10 pieces Whole Allspice

1 T Fennel Pollen

20 Peppercorns

1 C Red Wine

1 C + ½ Stick Butter (unsalted)

 

Directions:

1.  Set your oven to 400 degrees & let it preheat.

 

2.  Trim off silverskin and any large deposits of surface fat from the Merino leg.

 

3.  If desired, French the bone at the narrow end of the leg for a more elegant/classic presentation.

 

4.  Grind the allspice and peppercorns.  Stir in the fennel pollen and ginger.  Soften the half stick of butter and mix in the spices.

 

5.  Spread the butter on the thicker side of the leg.  Place the leg in a roasting pan.  If you Frenched the bone, wrap the exposed portion in aluminum foil to keep it from darkening in the oven.

 

6.  Roast the leg to an internal temperature of 110 degrees.

 

7.  Remove the leg from the roasting pan & loosely cover it with aluminum foil.  Let the leg rest for thirty minutes before serving and/or slicing.

 

8.  Drain the fat from the roasting pan.  Heat the pan on the stove top, then pour in the red wine.  Scrape the fond (browned bits) from the bottom of the pan into the wine.  Pour the wine into a sauce pan and whisk in the cup of butter, heating the pan as necessary, until a smooth sauce forms.

 

9.  Serve the sauce with the roast Merino.


 

 

Grass-Fed Beef Wellington

Succulent, incredibly tender beef tenderloin wrapped in crispy, golden brown puff pastry and sautéed mushrooms…nothing says “fancy” like Beef Wellington.  Here’s our recipe for this Old World classic.

 

Ingredients:                       Servings:  8+

1 Whole Grass-Fed Beef Tenderloin

1 C + 1 T Red Wine

1 T minced Marjoram

1 T minced Thyme

1 Egg Yolk

4 Sheets of Puff Pastry

2 T minced Shallots

2 T + 1 C Unsalted Butter

2 # Button or mild Wild Mushrooms

4 T White Wine

Salt & Pepper

 

1.  Thaw the puff pastry (ideally in the fridge overnight).

 

2.  Clean the mushrooms and dice them into small cubes.  Cook them with the minced shallots, 2 teaspoons of salt and a half teaspoon of pepper in two tablespoons of the butter over medium-low heat.

 

If the shallots start to brown, your heat is too high & you need to turn it down.

 

3.  When the pan starts to dry out, add half the white wine and continue to cook.  When most of the wine has disappeared, add the rest of the white wine.

 

4.  When the mushrooms have cooked, move them to a bowl and chill them in the fridge until cold.

 

5.  Pour the tablespoon of red wine into the pan where you cooked the mushrooms and briefly simmer it.  Scrape the bottom of the pan with a spatula to free the browned bits of mushroom and shallot that have stuck to it.  Pour the wine out into a bowl & reserve it in the fridge.

 

6.  Trim the chain (long thin muscle that runs along the side of the tenderloin), silverskin and large deposits of surface fat from the tenderloin.

 

7.  Cut the tenderloin into two pieces of equivalent mass (a long thin piece and a shorter thick piece).

 

8.  Cut the long thin piece in half and lay the two halves so that the thinnest point of one is next to the thickest point of the other.  Tie the two halves together to make one roast of even thickness.

 

9.  Tie the other part of the tenderloin with twine as well, pulling the knots tight to draw the side muscle in.

 

10.  Season both tenderloin roasts with salt & pepper, then sear them in a hot oiled pan.

 

11.  Remove the roasts from the pan and completely chill them in the refrigerator.  Deglaze the searing pan with the remaining red wine.

 

Add this wine to the wine used to deglaze the mushroom pan & reserve for making a sauce later.

 

12.  Once the beef and the mushroom mixture have chilled, preheat your oven to 350 degrees.

 

13.  Unfold the puff pastry sheets.  Beat the egg in a small bowl.  Use the egg to glue two of the four sheets into one long sheet (brush the egg over ½ of one panel, press half of the other sheet’s end panel over it).  Repeat with the other two sheets.

 

14.  Spread the mushroom mixture over 5/6ths of each of these long puff pastry sheets.  Brush the remaining sixth of each with beaten egg.

 

15.  Place a tenderloin roast on the mushroom mixture of one puff pastry sheet.  Wrap the puff mushroom coated puff pastry around the roast, sealing it with the egg-coated portion.  Repeat with the other roast.

 

16.  Cover a baking sheet/sheet pan with a piece of parchment paper.  Place both Wellingtons on the parchment paper, and brush their tops and sides with the egg.

 

17.  Roast them in the oven until they’re cooked to your preferred doneness (about 30 minutes for medium rare).

 

18.  Remove the roasts from the oven and let them rest for 30 minutes before slicing.

 

19.  While the Wellingtons are resting, pour the reserved deglazing wine into a small saucepan.  Heat to a simmer and whisk in the butter until a smooth sauce forms.

 

20.  Serve slices of the Wellingtons with the wine sauce.


 

 

Grass-Fed Braised Brisket

The braising liquid used in this recipe is white wine based instead of the beef stock or red wine based ones common when braising beef.  As a result the sauce is lighter and more of the brisket’s original flavor comes through.

 

Ingredients:                                       Servings: 4-6

1 Grass-Fed Point-End Brisket

1 Bay Leaf

1 Star Anise piece

1 Onion

½ Carrot, peeled

1 C Water

1 C White Wine

1/8 C Rice Wine Vinegar

1 Lemon

¼ C EVOO

4 Basil Leaves

1 Cauliflower Head

¼ C Granulated Sugar

¼ C Salt

Additional Salt & Pepper as Needed

 

Directions:

1.  Preheat your oven to 300˚F & trim some of the fat cap from the brisket.  Cut it into smaller portions if necessary to fit your pot, then season it with salt & pepper.

 

2.  Sear the brisket on all sides in a hot, oiled frying pan – just long enough to brown the surface.

 

3.  Cut the onion in half.  Cut one half into 1” thick wedges.  Dice & reserve the other half.  Cut the half carrot into 1” thick rounds.

 

4.  Put the bay leaf, star anise, water, white wine, carrot rounds, onion wedges and seared brisket in a pot.  Heat until the liquid reaches a boil, then put a lid on the pot and transfer it to the oven.

 

5.  Braise the brisket until it’s tender (approximately 4 hours, though that may vary depending on how it’s been cut).

 

6.  While the beef is braising, remove the zest from the lemon using a peeler.  Slice it into thin strips.  Put the strips in a bowl with the quarter cups of salt & sugar, then stir gently to mix everything together.  Let sit for 1 hour, then remove the zest strips and rinse any salt & pepper off of them.

 

7.  Squeeze the juice from the lemon & reserve.

 

8.  When the brisket is tender, remove it from the pot and put it on a plate to rest, loosely covered with foil.  Strain and reserve the braising liquid.  Increase your oven’s set temperature to 350˚F.

 

9.  Cut the cauliflower into florets.  Bring a pot of salted water to a boil and blanch the florets until they’re almost cooked (but not quite tender).  Rinse the florets in cold water to stop them continuing to cook.

 

10.  Dry off the cauliflower and put it in a frying pan with some oil. Saute the florets until they start to brown, then move them to the oven to roast until they’re well browned on all sides.

 

11.  Move the cauliflower pan back to the stove top, add the minced onion, and cook until the onion starts to turn translucent.  Add the rice wine vinegar, and simmer to evaporate it.

 

12. Add the lemon zest, braising liquid and lemon juice.  Simmer briefly, then add the extra virgin olive oil.

 

13. Thinly slice the brisket & the basil leaves.

 

14. Serve the brisket with the cauliflower side dish, sprinkled with the basil leaves.


 

 

Grass-Fed NY Strips w/ Chipotle Onions

Smoky, sweet, tangy, spicy, these complex caramelized onions are a great accompaniment to the beefy flavor of grass-fed beef.

 

Beer Pairings: Stout or Porter

Wine Pairing: Napa Cabernet Sauvignon

 

Ingredients:                                        Servings: 2

2 Grass-Fed NY Strip Steaks

4 C thinly sliced Onions

1 t Chipotle Chile Powder

¼ C Honey Drinking Vinegar

2 T minced Flat Leaf Parsley

3 T EVOO

1 T Honey

Heavy Pinch of Salt

 

Directions:

1. Toss the onions with the extra virgin olive oil and salt.

 

2. Put the onions in a large frying pan or cast iron skillet over medium-high heat.  When they start to sizzle, reduce the heat to medium low.

 

3. Cook the onions, stirring occasionally, until they’re well caramelized (approx. 30 minutes).  After they’ve cooked for about ten minutes, add the honey and chile powder.

 

4. When the onions have caramelized, squeeze the extra oil out of them (into the pan) and remove them.

 

5. Cook the steaks using your desired method (grill, pan roast, roast or cook sous vide) to your desired level of doneness.

 

The depicted steaks were cooked sous vide at 110˚F for 1 hour, then briefly seared over high heat.

 

If you aren’t grilling, use the onion pan for cooking or searing the steaks.

 

6. Turn off the stove.  Remove the steaks from the grill/pan.  Loosely wrap them in foil and let them rest.

 

7. Return the onions to the hot pan.  Add the drinking vinegar, parsley, plus any juices from the resting steaks collecting in the foil.  Stir to combine.

 

8.  Slice the steaks against the grain.  Serve them with the onions and vegetable/starch sides.


 

 

Steak, Eggs & Sweet Potato Hash

Get your day off to a hearty, delicious start with beefy skirt steak, sweet & spicy sweet potato hash and fried eggs.

 

We used 2 purple Okinawan sweet potatoes & a yellow Satsuma sweet potato for a prettier presentation, but you could use other varieties (or three of the same variety).

 

Ingredients:                       Servings: 4

1 Grass-Fed Skirt Steak

1 t Rosemary Leaves, chopped

1 T Basil Leaves, cut into thin strips

5 Spicy Peppadews 

2 t Salt (+ extra for steak)

½ Onion

3 Sweet Potatoes, peeled & cubed

12 Eggs

 

Directions:

1. Cut the outer membrane from the skirt steak & cut the steak into 3oz pieces.  Season them with salt & pepper.

 

2. Peel, then cube the sweet potatoes and put them in a pot covered with salted water.  Bring the water just to a boil, then drain them.

 

3. Preheat your oven to 350˚F.  Chop the onion & the peppadews separately

 

4. Sauté the onion with a tsp of the salt in an oven-safe pan over high heat.  When they start to turn translucent, add the rosemary leaves, sweet potatoes and 2nd tsp of salt.

 

5. After continuing to cook for 5 minutes, add the peppadews and roast the hash in the oven until the potatoes are tender.  Remove it from the oven and stir in the basil.

 

6. Sear the skirt steak, flipping as needed, until you like the way it’s cooked (we recommend medium rare).

 

7. Fry the eggs.

 

8. Slice the skirt steak against the grain.  Serve each 3oz portion on a plate with some hash and three fried eggs.


 

 

Merino Loin w/ Roasted Cauliflower Salad

Another elegant pairing for Merino loin fillets – creamy/tangy lebne or yogurt, roasted vegetables & wine-infused raisins with toasted pistachios. Delicious, beautiful, and surprisingly tasty.

 

Ingredients: Servings: 2

 

Merino Loin:

1 Merino Loin Fillet

1 Fresh Sage Sprig

2 Garlic Cloves

10 Black Peppercorns

½ C EVOO

 

Cauliflower Salad

1 Fennel Bulb

1 C Dry White Wine

1 c Sultanas (Golden Raisins)

1 head Cauliflower

Olive Oil

Salt & Pepper

 

Garnish:

1 C Lebne or Greek Yogurt

½ C Chopped Pistachios

Grassy EVOO

 

Directions:

 

1 Day Ahead:

1. Peel & crush the garlic cloves.

 

2. Trim the fat cap and any silver skin off the loin fillet.

 

3. Heat the olive oil in a saucepan with the sage, garlic and peppercorns…just until it starts to simmer. Remove the pan from the heat and let it cool completely.

 

4. Put the merino loin fillet in a zip top bag. Pour the olive oil mixture over it, then put the bag in your refrigerator to marinate overnight.

 

5. Bring the white wine to a boil on the stovetop. Pour it over the sultanas in a bowl. Let the wine cool completely, then cover & store in the refrigerator overnight.

 

Day Of:

1. Preheat your oven to 475F.

 

2. Cut the cauliflower into florets and the fennel bulb into 1/8” thick slices.

 

3. Toss the cauliflower and fennel in olive oil, salt & pepper. Roast them on a baking sheet until tender & browned – approx. 40 minutes.

 

4. Strain the raisins out of the wine and toss them with the fennel & cauliflower.

 

5. Cook the Merino loin fillet:

____________

Stovetop:

1. Remove the loin fillet from the marinade & pat it dry.

 

2. Sear it on all sides in a hot oiled cast iron skillet or frying pan over medium-high heat until it reaches your desired doneness (4-6 minutes per side until medium rare recommended).

 

3. Let the Merino rest (loosely covered with foil) for 10 minutes, then slice against the grain.

 

Sous Vide:

1. Preheat your immersion circulator or water oven to 115F.

 

2. Remove the loin fillet from the marinade & wipe it dry. Vacuum pack it using a clamshell or Food Saver vacuum machine.

 

OR

 

Use a chamber vacuum machine to vacuum pack the merino in a pouch with its marinade.

 

3. Cook the Merino loin in the water bath for an hour, then remove it from its pouch, pat it dry, and sear it on all sides in a hot oiled frying pan or skillet.

 

4. Slice the Merino against the grain.

____________

 

6. While the merino loin fillet is cooking or resting, toast the chopped pistachios in a dry pan over medium heat, stirring or tossing frequently, until they emit a nutty aroma.

 

7. Smear a few tablespoons of yogurt or lebne on each plate. Top the smear with the cauliflower salad, then the salad with the lamb. Finish each plate with toasted pistachios & a drizzle of extra virgin olive oil. Serve.


 

 

Pot Roasted Grass-Fed Brisket

Rich, succulent grass-fed beef brisket, slow braised in a red wine & mustard sauce, served with a fresh horseradish cream.  The perfect way to hold dreary days at bay.

 

Ingredients:
8-10lb Grass-Fed Beef Brisket
10 Thyme Sprigs
3 C Red Wine
2 T Whole Grain Mustard
2lb New Potatoes or Fingerling Potatoes
4 Bay Leaves
3 Celery Stalks
5 Onions
4 Carrots
1 t Lemon Juice
2 T Grated Horseradish
½ C Heavy Cream
½ C Mayo
Parsley
Salt & Pepper

 

Directions:

1.  Preheat your oven to 275˚F.

 

2.  Peel the onions and carrots.  Thickly slice them and the celery stalks.

 

3.  Oil the bottom of an oven-safe stockpot.  Get it quite hot over high heat on the stove.

 

4.  Optional: If necessary for it to fit in the pot, cut the brisket into portions.

 

5.  Season the brisket with salt & pepper.  Sear it in the stockpot, turning as needed, until it develops a brown crust on all sides.

 

6.  Remove the brisket from the pot & rub it (on the fat side) with the mustard.

 

7.  Saute the onions in the pot until they soften and just begin to brown.

 

8.  Pour in the red wine, scraping the bottom of the pot with a spatula to free any browned bits that are clinging to it.

 

9.  Put the brisket on top of the onions in the pot.  Continue to cook until the wine comes to a boil, then put the lid on the pot and move it to the oven.

 

10.  Braise the brisket until it just starts to become tender (check it after two hours).

 

11.  Add the celery & potatoes and continue to braise until the brisket is quite tender and the potatoes have cooked.

 

12.  While the brisket is braising: Whip the cream to soft peaks, then fold in the mayonnaise, horseradish, lemon juice, a pinch of salt, and black pepper to taste.

 

Store the horseradish cream in your refrigerator until the brisket is ready.

 

13.  Once the brisket is fork-tender, remove it from the oven.  Chop the parsley.

 

14.  Plate the brisket with the braising liquid and vegetables from the pot.  Sprinkle it with the parsley and serve it with the horseradish cream on the side.


 

 

Stuffed Merino Rump Hearts

Served with Red Wine Risotto

 

Olive-stuffed Merino lamb served atop decadent red wine, mustard & goat cheese risotto.

 

Ingredients:                Servings: 4

4 Merino Rump Hearts

1 C Risotto Rice (Arborio, Carnaroli or Vialone Nano)

Vegetable or Chicken Stock

1 t Whole Grain Mustard

2oz Chevre

1 Egg Yolk

5 T Butter

½ t minced Garlic

¼ C Chopped Olives

¼ C Heavy Cream

1/3 C Panko Breadcrumbs

½ C + 1 T Red Wine

1 T Salt (plus extra for seasoning Merino)

 

Directions:

1. Grind the panko breadcrumbs in a blender, food processor, or spice grinder.  Soften four tablespoons of the butter and whip them to a soft, fluffy consistency.

 

2. Mix together the panko, olives, garlic, egg yolk and the softened butter.

 

3. Preheat your oven to 350˚F.

 

4. Push the point of a paring knife into the center of each rump heart, wiggling it from side to side to create a wider cavity within the center of the meat.  Fill these cavities with the olive-butter filling.

 

5. Get an oiled, oven safe frying pan very hot and sear the rump hearts on all sides until they develop a brown crust.

 

6. Move the pan to the oven, and roast the merino to your desired level of doneness (we recommend an internal temperature of 120˚F).  Remove the cooked rump hearts from the oven and rest them, loosely covered with foil, on a plate.

 

7. While the merino is roasting & resting, start cooking the risotto.  Melt the remaining tablespoon of butter in a small saucepan, add the onion and cook over medium-low heat just until it starts to turn translucent.

 

Stir in the rice and toast it just until it starts to release a nutty aroma.  Pour in the half cup of red wine and simmer until it has almost evaporated.  Add the tablespoon of salt.

 

8. Continue to cook, stirring frequently until the rice is tender.  Add stock whenever you can see the bottom of the pan after scraping the spoon through the rice mixture.

 

Three quarters of the way through cooking the rice, add the remaining red wine and the heavy cream.

 

9. When the rice is cooked, stir in the mustard and goat cheese.

 

10. Slice the merino & serve it with the red wine risotto.


 

 

Retailer Showcase – Arctic Market & Butcher


The Arctic Market & Butcher is a butcher shop of the old school variety, treating & sourcing meats with the utmost respect. “Butchering is an art. Like a painter has special brushes and musicians have their instruments. How you cut meat makes all the difference,” owner Michael Sirchio says.1

 

Silver Fern Grass-Fed Angus Beef is a product Michael is very proud of. Customers come in looking for humane beef, and he can tell them this fits the bill, and is grass-fed, GMO and hormone free too.

 

Even though they’ve heard grass-fed beef is better for them, people are a little nervous before they try it for the first time – American grass-fed beef has a reputation for being dry and gamy. Michael says that once customers experience Silver Fern angus’s amazing beefy, yet clean taste and smooth texture, “They keep coming back for more, saying it’s the best they’ve ever had.”

 

Even better, they send in their friends.

 

When customers ask him why he doesn’t carry local grass-fed, he tells them that Silver Fern’s is better quality and more consistent. While they’re not buying from local farmers, he can tell them they’re supporting a coop of small family farmers who care for their land and their animals.

 

What’s in the cards for The Arctic’s future? Michael says he recently started carrying Silere Merino Lamb. All the chops he cut for Easter orders were Merino, and customers raved. He’s hoping demand for this unique product will continue to grow.

 

1 Caren Chesler – “Food Artisan – Michael Sirchio – The Arctic Market & Butcher”. Edible Jersey, Spring 2014 Issue