V BAR BEEF RECIPES

BRISKET
by Cleone Parker Michael

1/4 bottle hickory smoke			Little water
Garlic salt (generous amount)			Ground cloves (generous amount)
Onion salt (generous amount)			Salt and pepper
Lawry's salt (generous amount)			5 lb. well-trimmed brisket

Put into 2 thickness of super strength foil. Do drugstore wrap. Bake for 3 1/2 hours in slow oven at 325 degrees. Open and pour off liquid. Measure half of it and mix with 1/2 bottle of barbecue (hickory smoke). Open foil and pour mixture over brisket; continue to bake 1/2 hour. When cool, slice against grain of meat. Can be reheated or frozen.

It is very necessary to cut against the grain.

Our family enjoyed this served on potato rolls on Christmas eve.

 

HERB POT ROAST
by Dorothy Parker

4 to 5 lb. chuck roast			4 bay leaves
1/2 tsp. marjoram			3 cloves garlic
1 tsp.sweet basil			1 tsp. beef bouillon

Salt and pepper; flour. Brown both sides in small amount of canola oil. Use heavy roaster. Add seasonings and 2 1/2 cups water. Roast at 325 degrees for 2 to 3 hours. The last hour, add onions, carrots, and potatoes. When done, thicken broth for gravy.

 

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V BAR CATTLE ARE RAISED WITH NO SYNTHETIC FEED ADDITIVES OR GROWTH HORMONES

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BEEF AND BEER
by Joanne Parker Carr

1 lb. beef cubes			1/2 tsp. salt
1 (12 oz.) can beer			2 Tbs. butter
1/8 tsp. pepper			1 pkg. onion gravy
1/2 tsp. basil			1 pkg. mushroom gravy

Brown beef in butter. Add beer and seasonings. Cook 2 hours or more; add gravy mix, then cook 5 minutes more. Serve over noodles or rice.

Also great in a slow cooker.

 

EASY SOUTHWESTERN BEEF HASH

1 lb. lean ground beef			1/2 tsp. salt
1 small onion, chopped			1/4 tsp. pepper
3 c. frozen potatoes O'Brien			1 c. prepared salsa
green onion slices (opt.)			ripe olive slices (opt.)

Brown ground beef and onion in large skillet over medium heat. Pour off fat. Add potatoes, salt, and pepper, and stir. Increase heat and cook 5 minutes, stirring occasionally. Add salsa. Continue cooking until potatoes are lightly browned. Garnish with green onion and ripe olives.

 

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V BAR NATURAL BEEF: GRASS FED AND RANGE GROWN

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ROCKWOOD CHUCK ROAST
by Joan Vyn

4 lb. boneless chuck or rump roast			1 medium onion, chopped
2 Tbls. margarine			24 oz. sour cream
2 large carrots, chopped			salt and pepper to taste

Brown roast in 2 T. margarine. Put in roasting pan or 3 qt. casserole with one medium onion, chopped, 2 large carrots, chopped, plus salt and pepper to taste.

Discard browning fat from skillet; rinse pan, scraping accumulated brown juices over roast in casserole.

Spread 24 oz. sour cream over roast. (It really needs it all!) Cover tightly and roast in 300 degree oven for 4 1/2 hours, turning meat 4 times. Uncover the last half hour to reduce liquid.

 

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If you have a beef recipe you love and would like to share it with Music Meadows Ranch, just e-mail us at: info@musicmeadows.com.