Tender chunks of Van Lith Ranch sirloin steak in a savory mix of thick gravy, carmelized onions and sauteed mushrooms atop a fluffy bed of mashed potatoes or seasoned rice.
salt pepper garlic powder
2 tablespoons flour
2 tablespoons olive oil
2 6-9oz VLR top sirloin steaks
1 large onion diced
2 tablespoons butter
8 large mushrooms sliced
½ cup white wine
1 cup beef broth
2 tablespoon cornstarch
mashed potatoes or seasoned rice
**This recipe freezes well. It would be easy to double the recipe and use the whole box of jumbo shells to freeze for later.
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1lb of PREMIUM 80/20 GROUND BEEF – Van Lith Ranch
1 onion, diced
3 garlic cloves, minced
1 (14oz) can tomato sauce
1 (14oz) can diced tomatoes
1/2 cup of white rice, uncooked
1 1/2 cups water
1 tbsp Worcestershire sauce
1/2 tsp Italian seasoning. We like to use "Pi" by Spiceology
Salt and Pepper to taste
4 bell peppers, seeded and diced
1/2 cup of shredded mozzarella cheese
In a large pan over medium heat, brown the ground beef with the onion and garlic, season with s&p. Add tomatoes and tomato sauce, rice, water, Worcestershire sauce, and Italian seasoning. Bring to a boil and reduce the heat to low to a slight simmer. Cook covered for 10 minutes.
Stir in diced bell peppers and cook covered for an additional 15-20 minutes. Just allow for your rice to be tender. If you need to add more water, do so 1/4 cup at a time. Be sure to stir every few minutes. Remove from heat, Sprinkle shredded cheese over the top, put cover back on and allow to rest for 10 minutes before serving. Enjoy!
If you'd like to purchase our ground beef in bulk, you can find it here.
GROUND BEEF BOX (20lbs) – Van Lith Ranch
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This sauce is sweet and savory with a little kick to it
5 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 tsp Fish Sauce
1 tsp Chili Flakes
2 Tbsp Water
1lb of PREMIUM 80/20 GROUND BEEF – Van Lith Ranch
1 Bell Pepper, seeded and sliced
1/2 Yellow Onion, sliced
4 Garlic Cloves, minced
2 Handfuls of Fresh Basil leaves, chopped
White Rice for serving
Prepare the sauce: Whisk together in a bowl all of the sauce ingredients and set aside. Doing this first will allow for the sauce ingredients to marry together and create each bite the same as the last.
Prepare the beef & veggies: In a large skillet, brown the ground beef breaking up into small bits while you cook. Once browned, pull the ground beef out and add the bell pepper, onion and garlic. Cook down until veggies are tender about 5-7 minutes. Add ground beef back in. Add the chopped basil. Pour the sauce over the beef & veggies and simmer for 2 minutes. Remove from heat and pour over a bed of fluffy white rice or noodles.
If you'd like to buy our ground beef in bulk, you can find it here.
GROUND BEEF BOX (20lbs) – Van Lith Ranch
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2lbs USDA CHOICE CARNE ASADA – Van Lith Ranch
1 cup Fermented Ancho/Guajillo Chili Paste
1 can El Pato Jalapeno Sauce
Juice of 3 Limes
A few dashes of Hot Sauce
Salt, Pepper, Garlic
Using a meat mallet, pound out the Carne Asada to tenderize your Beef.
Mix all ingredients together and pour marinade over Beef. Marinate in refrigerator for a few hours. I wouldn't recommend doing this over night due to the citrus base.
Heat grill to highest heat (Approx. 450F to 500F)
Remove Carne Asada from marinade and throw on the piping hot grill. The more the sizzle, the better. Charred, crisp edges are what you're looking for, they're full of flavor! Leave on grill approximately 4-5 minutes per side until it reaches an internal temperature of 125F for medium rare. Allow Carne Asada to rest for 5-10 minutes, slice thinly or chop.
Keeping with the "charred" theme, we like to throw our tortillas on the grill for a quick warm-up. Whether you prefer corn or flour tortillas, this Carne Asada is fantastic on both!
Top your tortilla with the juicy Carne Asada and all of your favorite toppings!
We enjoy ours with shredded sharp cheddar cheese, green taco sauce, sour cream & homemade Mango Avocado Salsa.
2 Mangos diced
2 Avacados diced
1/2 Jalapeno (more if you like more heat) seeded and minced
Juice of 2 Limes
1/2 red onion diced
1 Bunch of Cilantro chopped
Sprinkling of Tajin seasoning to liking
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8 stalks of Carrots
5 stalks of Celery
2 Onions
1 bulb Garlic - (yes, the whole bulb...the more the merrier) sliced or chopped
1 tube Tomato Paste (4.56oz)
3 – 28oz Whole Tomatoes (San Marzano are a personal fave)
5lbs - Short Ribs USDA CHOICE SHORT RIBS – Van Lith Ranch
7lbs - Brisket USDA CHOICE BRISKET – Van Lith Ranch
2lbs - Ground Beef PREMIUM 80/20 GROUND BEEF – Van Lith Ranch
4lbs - Oxtail BEEF OXTAIL – Van Lith Ranch
5lbs - Bone Marrow BONE MARROW – Van Lith Ranch
1 cup Half & Half
1 wedge of Parmesan Cheese
3 Bay Leaves
5 springs Rosemary
5 springs Thyme
Salt & Pepper
You can serve this Beef Bolognese over any type of your favorite starch, whether that be different shape and textures of noodles or fluffy mashed potatoes or polenta. We typically eat ours over a bed of warm pappardelle noodles, the thick flat foundation is perfect for soaking up this beautiful sauce.
For a low carb or gluten-free option you can use gluten-free noodles, zucchini noodles, or spaghetti squash. Shoot, this sauce is even delicious on its own.
Traditionally, Beef Bolognese is cooked up in a stock pot or Dutch oven. This is A LOT of meat and will transition into a bunch of freezer meals, which is even better. I recommend using the largest pot you can find.
Put your Brisket, Short Ribs, Bone Marrow, and Oxtail into a large stock pot. Add, onions quartered, carrots halved, and celery. You are essentially making a “beef stock” at this point, everything can be a rough chop just make sure you have thoroughly washed all your produce. Add in your Bay Leaves and fill the pot until everything is covered with water. Turn your stock pot on LOW for 6 hours, this is the process that truthfully takes your Bolognese dish to the next level. With just a slight bubble happening, over time there will be a layer that will keep surfacing the stock and you will want to skim that off during your cooking time. Check it every half an hour or so to skim the fat & debris off the top and it will turn your stock into such a deep beautiful amber colored Beef stock.
Once your 6 hours of building the stock are up, strain off everything. KEEP YOUR STOCK, it is liquid Gold. Whatever you do not use in this recipe is able to store in your freezer to use for other recipes and it seriously takes your dishes to the next level. I like to use my stock for truthfully anything but my favorites are soups and upping the flavor game on your sauces or gravy.
Separate out the meat from the vegetables. Remove the Bay Leaves. You will want to allow your meat to cool for a bit before you shred it. In the meantime, blend in a blender or a food processor all your vegetables that you used in the stock (onions, carrots & celery). Once your meat is cooled enough for you to handle, shred it and give it a rough chop.
Starting with an empty pot, heat 2 tablespoons of olive oil and add your sliced garlic, tomato paste and ground beef. Cook it until the Ground Beef is browned. Add your blended vegetables to stock pot and allow it to brown for a few minutes. Add in your canned tomatoes, I typically like to blend the tomatoes before I add them in just to make for a smoother sauce, but some people like to hand squeeze each tomato into the pot and them break them down that way (we have a bunch of picky eaters that will pick around the tomatoes if they are not blended and smooth)
At this point you will want to add all of your Beef that you shredded and chopped back into the pot. Along with the Beef, you will want to add 16 ladles full of the glorious Beef Stock you just made. Add more later if you are wanting your sauce to be thinner. Once all your ingredients are put back into the pot, you will want to cook on the lowest temperature possible. Cut your Parmesan wedge into half and throw the entire thing, rind and all into the pot. Add in your half &half and season with salt and pepper to your liking. The half & half helps break down the meat even more to allow for such tender meat and a silky sauce. Stir everything to combine.
Cook for 1 hr. to marry all the flavors, do not be afraid to cook longer, cooking it for 3 hours will deepen the flavor even more just make sure it is on low. Stir every once in awhile to ensure your sauce doesn't start sticking to the bottom of the pan.
Enjoy over your favorite pasta or starch!
REFRIGERATIOR: Store in an airtight container in the refrigerator for 4-7 days. Storing in glass is best and to prevent spoiling, open the jar the least amount possible. To do this, I usually portion out how much my family will use at one time.
FREEZER: Once your sauce is cooled, you can portion out into different airtight containers. I like to store mine in gallon Ziploc bags and freeze them lying flat. Freezing them this way allows for space saving storage.
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