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**Short Ribs

 

Barbequed Short Ribs in the Crock Pot

Beef Short Ribs Mandarin - Style

Braised Short Ribs in Wine

Ribs in Peanut Sauce

Savory Short Ribs

Microwave Short Ribs with Tangerine Zest


**Shanks

Brandied Shanks

Osso Bucco


**Tongue

 

to come. . . . .


**Oxtail

 

to come. . . . .


**Liver

 

 

Beef Liver Pate with Red Wine

Chopped Liver - 3 options


 

Recipes

**Short Ribs

Barbequed Short Ribs in the Crock Pot

Prep Time: approx. 10 Minutes. Cook Time: approx. 7
Hours . Ready in: approx. 7 Hours 10 Minutes. Makes 4 to 6 servings.

3 pounds beef short ribs
1 onion, thinly sliced
1 cup water
2 teaspoons beef
bouillon granules
1 cup hickory smoked barbecue sauce
3 tablespoons dark brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in a small amount of water

Heat a large skillet over medium high heat and brown the
short ribs on all side. Place the ribs in a slow cooker and
top with the onions. In a medium bowl, combine the water,
beef granules, barbecue sauce, brown sugar and Dijon
mustard. Pour sauce over ribs, cover and cook on low.

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Beef Short Ribs Mandarin - Style

2 1/2 to 3 lbs. beef short ribs
12 anise seeds
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. powdered mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Crush anise seeds thoroughly.
Combine with soy sauce, wine, garlic powder, and ginger.
Pour over ribs. Marinate for several hours at room temperature
or overnight in the refrigerator. Drain short ribs
and brown in heavy frying pan. Pour off excess fat.
Add beef stock base and powdered mushrooms to hot water;
combine with marinade. Pour over browned ribs.
Crush Bouquet Garni and sprinkle over meat.
Cover tightly and simmer slowly for 2 to 2 1/2 hours
or until ribs are very tender.
Thicken sauce, if desired, with 2 teaspoons arrowroot
mixed with 1 tablespoon cold water.

Makes 4 or 5 servings. Serve with rice noodles.

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Braised Short Ribs in Wine

4 pounds beef short ribs -- cut in serving pcs
flour
salt
fresh ground pepper
3 tablespoons vegetable oil
12 small pearl onion -- peeled
1 cup celery -- coarsely chopped
1/2 cup green pepper -- coarsely chopped
2 cups red wine
1 tablespoon savory -- chopped

Rinse the meat and wipe it dry, then dredge it in flour seasoned with
salt and pepper. Heat the oil in a heavy stewpot and
sear the meat on all surfaces. Stir in the vegetables and cook,
stirring, about 8 minutes. Add the wine and the savory,
and sprinkle lightly with salt and freshly ground pepper.
Bring the liquid to a boil, reduce heat, and simmer the
stew 1 hour, or until the meat is tender. Skim off the excess fat,
and serve with mashed potatoes or cornmeal mush.

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Ribs in Peanut Sauce

enough oil for frying
1 onion, finely chopped
2 cloves of garlic, minced
3 cups chicken broth or chicken stock,
or beef broth or beef stock
juice of 1 lemon
1 teaspoon ground coriander
salt, black pepper, paprika,
and cayenne pepper or red pepper (to taste)
2 to 3 pounds beef short ribs
1 eggplant, peeled and cubed
carrots, chopped (optional)
1 cup peanut butter, or one cup fresh peanuts

If you are using peanuts (instead of peanut butter),
make your own homemade peanut paste: Remove the peanuts' shells,
roast the peanuts on a baking sheet in a hot oven, or in a
large skillet on the stove, stirring often, then remove the skins.
Place the peanuts in a saucepan, add enough water to partially
cover them and bring to a slow boil, stirring often.
Reduce heat. Crush peanuts with a potato-masher.

Heat oil in dutch oven or any large covered pot. Sauté the onion
and garlic until the onion is tender. Add the broth and water and
bring to a boil. Add lemon juice and spices. Add ribs, cover and
reduce heat. Simmer for one to two hours or until ribs are nearly
cooked. Add vegetables, stir, and continue to simmer
for an additional twenty minutes.

Add peanut butter or peanut paste. Cover and simmer on
very low heat until vegetables are tender and meat is done.

Serve with rice

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Savory Short Ribs

6 pounds short ribs
1 35 oz. can Italian plum tomatoes
1/2 cup beef stock
4 cloves garlic, minced
4 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon ground cinnamon
1/4 cup olive oil
1 teaspoon coarsely ground black pepper
1 large onion, slivered
12 cup dry red wine

Preheat oven to 350 degrees.

Mix together tomatoes, stock, garlic, 3 tablespoons of the Italian
parsley, rosemary and cinnamon.  Set aside.

Sprinkle the ribs with pepper. Heat the oil in a heavy skillet,
quickly brown the short ribs on all sides. When browned, remove to a shallow
baking pan. Add the onion to the skillet and cook for 3 minutes, stirring.
Add to short ribs in the baking pan. Pour wine into skillet, bring to a boil,
scraping up any brown bits sticking to the skillet. Pour the wine mixture over the ribs and
onion. Pour the reserved tomato and spice mixture over the ribs and stir well. 

Cover the pan tightly with aluminum foil and bake for 2 ½ hours,
basting two or three times while cooking.
Remove the foil and allow to sit for 15 minutes. 

Remove ribs from the pan, skim off excess fat, serve ribs topped
with the sauce and remaining tablespoon of parsley. 
Great served on a bed of rice or noodles.

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Microwave Short Ribs with Tangerine Zest

2 pounds short ribs, cut into 2-3 inch pieces
2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons caraway seeds
 olive oil
salt and freshly course-ground black pepper
2 tablespoons unbleached all-purpose flour
1/2 teapoon salt
1 cup beef stock—homemade is best
1/2 cup dry white wine
1/4 cup coarsely chopped fresh parsley
1 strip tangerine zest, about 2 inches long
20 fresh button mushrooms
1/4 cup tomato sauce
1/4 cup water

In a 3-quart microwave-safe casserole, cook the oil on
full power (650 to 700 watts) for 2 minutes. Stir in the onion
and caraway seeds, cook another 2 minutes. Rub the short ribs
lightly with olive oil, season with salt and pepper.  Add them to
the casserole and cook, uncovered, 8 minutes.

Sprinkle the meat with flour to which salt and pepper
has been added—stir until flour is absorbed.  Pour in the
stock and wine and sprinkle with parsley.  Add the tangerine zest. 
Cover and cook 25 minutes, turning meat after 10 minutes

Stir in the mushrooms, tomato sauce and water. 
Cover and cook 15 minutes. Let stand 5 minutes before serving

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**Shanks

 

Brandied Shanks in butter and wine

 

4 crosscut beef shanks
1 large red onion -- chopped
2 cloves garlic -- finely minced
2 tablespoons unsweetened butter
1/2 cup brandy
1 cup orange juice with pulp
1 & 1/2 cups red wine
1/2 teaspoon white pepper
1 teaspoon sea salt

Prepare beef shanks by taking a sharp paring knife and cutting small slits into the white tissue that encircles them; cut every inch (this will stop their curling upwards during slow cooking).

Heat butter in large cooking pot, place chopped onion in, and cook until onion is transparent. Remove onion to a warm bowl.

Turn up heat for searing beef shanks on both sides.

Lower heat, pour brandy over beef.

Add onions, orange juice, 1 cup red wine, pepper, garlic, salt. Stir and distribute well around shanks.

Reduce heat to a GENTLE simmer, cover pot, and cook for two and one-half hours. You may turn beef over once during this cooking; add the extra wine if sauce appears to be reducing too quickly. (I find that another 1/4 to 1/2 cup of wine may be needed in last hour of cooking.)

This simple, elegant dish is best served with plain boiled potatoes still in their jackets, a fresh green salad, and crunchy Italian-style bread (to soak up the sauce, naturally!).

.

Osso Bucco

2 tablespoons butter
2 tablespoons olive
2 cups chopped onion, about 1 lb
2 carrots, chopped into 1 in cubes
2 cloves garlic, chopped fine
4 veal shanks, about 1 lb total
1/2 cup flour for dredging
2 tablespoons olive oil
1 cup dry white wine
1 lb canned plum tomatoes with their juice, cut into 1 inch pieces, or use canned chopped tomatoes
1/4 cup chopped parsley
1 tablespoons dried basil, or 2 tablespoons fresh
 2 cups beef broth

Salt and pepper

Turn the oven to 300 degrees.
Set a dutch oven or large ovenproof pot that is large enough to hold the veal in one layer over medium heat. In it place the butter and 2 tablespoons of olive oil and heat until the butter is melted. Add the onions and carrots and saute for a few minutes until the vegetables have softened somewhat. Add the garlic, saute for a moment longer and remove from the heat.

Use kitchen twine to tie the veal shanks around the circumference. Place the flour in a paper bag, add the shanks and shake gently. In a separate saute pan, heat the 2 tablespoons of olive oil add the floured shanks and brown on both sides. Transfer the veal to the dutch oven on top of the vegetables.

To the saute pan add the wine and boil until reduced to half, scraping up browned bits. Now add the wine and everything else to the veal. Taste for salt and pepper. Make sure that the veal is covered with the liquid. You may need to add a little water. Cover tightly with aluminum foil, then the lid, and place the pot in the oven for 2 hours, until the veal is very tender.

To serve, in the center of each plate place a mound of whatever starch you like best, risotto is traditional, but mashed potatoes, polenta, or wide noodles may be used. Top each with a shank and remove the string. Spoon the rich sauce over all.

 

**Tongue

Recipes to come. . .

**Oxtail

Recipes to come. . .

**Liver

Beef Liver Pate with Red Wine

1 1/2 pounds beef liver
4 tablespoons butter (or substitute olive oil)
3 small onions or shallots
3-4 cloves garlic
1/4 cup fresh thyme
A grating of fresh nutmeg
Several stalks of fresh sage
2 Tablespoons sour cream
1/4 cup dry red wine or brandy
Dash of Tobasco sauce

Sauté the beef liver in the butter until no longer red in center -- leave a bit pink. 
DO NOT OVERCOOK! Sauté the onions in the butter.

Into the bowl of the food processor, add the garlic, onions (shallots),
fresh herbs and liver cut into about one inch cubes. Process until your
preferred pate smoothness is attained. Leave some texture for “country style” --
continue to process for “city style.” Add the sour cream and red wine or
brandy as well as Tobasco to desired “zing.”  Refrigerate overnight to allow the tastes to meld.

 

Beef and Walnut Pate

1 ½ pounds Roxley all-natural beef liver

1 ½ cups butter

1 large onion, chopped

¾ cups beef broth

2 Tbsp dry sherry

½ tsp paprika

¾ tsp curry powder

½ tsp salt

½ tsp fresh ground pepper

3 cloves garlic

1/3 cups brandy

1 cup chopped, toasted walnuts

2 Tbsp unflavored gelatin

sliced olives for garnish

In a large, heavy skillet, heat 1 cup of the butter.  Sauté the chopped onion till golden.  Add beef livers, which have been cut into about 1 inch pieces.  Cook about 7 minutes, stirring occasionally.  Add sherry, spices, garlic and ½ cup of the broth.  Cook 5 minutes.

Put the mixture into a food processor with the metal blade attached and puree.

Sprinkle the gelatin onto the top of the remaining ¼ cup of broth.  When it has dissolved, add to puree and blend in with a few rounds of the chopping blade. 

Melt remaining butter, add brandy and blend this mixture into the puree.

Using the pulse setting, incorporate the walnuts.

Chill overnight.  Add olives around edges, serve with crusty bread or crackers.

 

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Chopped Liver

Option 1

1 pound beef  liver
1 medium onion
3 eggs -- hard boiled
1/4 cup olive oil
salt and pepper

Saute liver until done no longer pink. Grate liver, onion and eggs together
in with a hand grater. Add enough oil to moisten and to hold liver mixture together.
Salt and pepper to taste. Serve with crackers.

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Option 2

1 lb beef calf liver (broiled)
4 tb olive oil
2 small onions, diced
3 hard boiled eggs
1 tsp salt
1/4 ts Pepper

Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions.
Reserve the onions and saute the livers in the remaining fat.

Grind or chop the livers, onions and eggs and mix them to a smooth paste.
Add the the salt and pepper, and additional fat, if desired. Blend the mixture well.

Serve on crackers or a crusty French bread, on lettuce or as a filling for celery stalks.

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Option 3

1 lb beef liver
1 large onion, sliced
3 hard boiled eggs
peanut oil

Fry the liver and onion over a low heat in a covered pan until the
liver is done (no longer pink on the inside), about 20 minutes.
Grind the liver, onion, juice remaining from frying, and eggs
in a meat grinder. Add salt and pepper to taste.

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roxleyfarms@citlink.net
Call us at 304-78-7928

Evie and Chris Lotze
2231 Old Leetown Pike
Kearneysville, Jefferson County
West Virginia 25430