Three pounds of juicy beef brisket flank meat in a rich filling gravy, six beef dinners, perfect for freezing.Sauerbraten means “ fried in sour” and is all about marinading pre roasted beef to sear in the tenderness and flavors and get the drippings to make a special Sauerbraten gravy with the marinade. Then, heating the meat a second time in the oven covered by this special sweet and sour gravy. This recipe is different from making a beef chuck sauerbraten or sirloin sauerbraten, because with those, we sear the juices in, but with brisket meat, which contains more fat, we melt the fat out first.

Ripe eggplants are sponges, they absorb the flavors they are cooked in. Tamarind is a perfect sweet and sour marinade, makes a tangy eggplant meat substitute for Sauerbraten, a german sweet and sour beef loin dinner. Delicious with mushroom cream sauce. Serve family style with small fingerling steamed potatoes, carrot slices, yellow squash and green beans. The left over eggplant peels make a great separate condiment when pickled with the condensed marinade, see recipe below.

Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.Served traditionally with red/purple cabbage.

Dark beer, beef, onions, mustard, honey, bay leaf, thyme, a great way to turn the tough, least expensive cuts of beef into tender dinners. Reverse marinade: brown beef first to seal the juices in, then marinade overnight in beer, then 3 hour stew, it is slow but worth it. Freezes well, make frozen dinners for the year. Serve with french fries or potatoes.

We farm raise, butcher and cook our own beef, so we have proven recipes for each cut of meat. This is our recipe for tender cross rib steak, a delicious and less expensive cut if bought in a store. We cut our beef extra thick, one inch. A six ounce steak per person. Cooked till tender in a Dutch oven with lid, with the juices of potatoes, carrots, and celery vegetables braising the meat. The meat juices make a tasty gravy.

Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and then stuff into delicious spreadable liver sausages.Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liver sausage Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers.

Simple ingredients: beer, beef, onion, carrots, herbs, that make an unexpectedly rich and tender dinner dish in a short time.

Blanching beef in milk and salted water, then braising in a thick cast iron pot with lid, in a savory vegetable gravy with onion, leek, fennel, celery stalk and carrot. You can turn less expensive cuts of beef like shanks or beef chuck into tender veal-like delicacies.Osso buco means “ bone with a hole” , a steak of leg shank with the bone in it. An osso buco dinner is served over risotto and garnished with gremolata ( recipe below) and washed down with a bottle of red wine like chateau-neuf-du-pape, or pinot noir.Milk fed steers are called veal if butchered under 450 pounds and 5 months, formula fed steers are called veal if butchered under a year. Steers are called beef if older than a year.

Strips of steak sauteed in butter, then covered with a cast iron pot cooked sauce of mushrooms, onions and garlic in sour cream and mustard, a classic Russian dinner guest recipe. I use shiitake mushrooms and shallots and mild elephant garlic.The sauce flavors the mushrooms, the beef strips and the fettucini because the meat, mushrooms and pasta are sliced very thin before cooking, they absorb the sauce, so the dinner tastes like lots of steak.

Boiled pork belly dices mixed with pureed browned pork liver and pureed boiled pork shoulder meat turn common liverwurst into famous Braunschweiger. ( pronounced like Brown Swagger).This family recipe is from my grandparents, it was made and used before refrigeration. By boiling the ingredients and then cold smoking, the sausage stays fresh, creamy, and does not spoil.My mother modified the family recipe when she got her first refrigerator, adding heavy cream to make them creamier, and kept the sausages refrigerated. I have listed her recipe here, it can be made in summer.I modified the recipe further when I got my air fryer, by cold smoking in the air fryer on the dehydration mode, see below.USDA rules say Braunschweiger must contain more than 30% liver by weight and less than 10% water. Our recipe complies.#GoldenApron

A short initial broil can seal in the juices of tough cuts of meat, if they have a cap of fat, like brisket, it bakes the cap to a delicious crisp crust, followed by a slow oven bake to tenderize the beef inside and keep its juiciness.

The prime rib roast is the most desirable and tender part of the beef. Called standing rib roast when ribs are attached. The ribs are kept attached to keep the meat juicier when roasting.Rib roasts stay tender when cooked rare or medium rare, and get dry when cooked medium or well done. A ten pound roast yields ten steaks, 1” thick, close to a pound of meat for each steak after the rib bone has been trimmed off.