Recipes from the Ranch
WONDERFUL ROAST or CARAMEL ROAST
PL BAR Organic Grass-Fed Beef rolled roast or
prime rib roast (any size desired)
oil
large amount of garlic
parsley
Put oven on at 375°.
Make paste of oil, parsley, and large amount of
garlic. Quantities used will depend on size
of roast.
Place roast on a rack and a pan in oven for 45
minutes. Turn off oven (do not peek in oven). Leave
roast in oven for at least 4 to 5 hours. Put
the oven on again at 375° for 45 minutes before
serving.
Take roast from oven and let rest for 20 minutes
before slicing. Roast is always cooked perfect.
PL BAR BUSY DAY STEW
1-1/4 Lbs. PL BAR Organic Grass-Fed Beef Stew
Meat
1 (14 oz.) diced or stewed Italian OR Mexican tomatoes
4 medium red potatoes
1 cup chopped onion
2 carrots
1 pkg. Onion Soup Mix
1 cup diced celery
1 cup water
1 cup diced red bell pepper
1/2 cup instant tapioca
salt
pepper
1. Cut PL BAR stew meat into small pieces.
2. Dice potatoes and carrots.
3. Put all ingredients together in roaster. Bake
in 250º oven for 5-6 hours OR use a crock
pot on low for 4-6 hours. Delicious and tender.
Serves 6
MARGARET O's CORNED BEEF BRISKET
PL BAR Corned Beef Brisket
1/2 tsp. whole allspice
1 tsp. black peppercorns
6-8 cloves
WHISKEY SAUCE
1 tbsp. olive oil
1/3 cup Dijon Mustard
1/2 cup chopped onion
1/4 cup honey
1/2 cup chile sauce
1/2 cup Jameson Irish Whiskey
1. Place PL BAR corned beef brisket in a large
kettle.
2. Cover well with water and add the following
spices: 1 tsp. Black Peppercorns, 1/2 tsp. Whole
allspice, and 6-8 cloves.
3. Simmer and cook for 2 1/2 hours or until done. (Root
vegetables may be added to broth last hour)
4. Whiskey Sauce: Sauté 1 tbsp. olive oil
and 1/2 cup chopped onion until clear. Add
1/2 cup chile sauce, 1/3 cup Dijon mustard, 1/4
cup honey, and 1/2 cup Jameson Irish Whiskey. Cook
and simmer for 5 minutes, stirring constantly.
5. Place corned beef in baking dish and cover with
Whiskey Sauce. Bake in a 350º oven for
20 minutes to set.
6. Slice and serve. Enjoy!
OVEN-BRAISED CORNED BEEF BRISKET
1 piece (about 4 Lbs.) PL BAR corned beef
brisket or eye of round
6-8 whole cloves
1 lemon, rinsed, ends trimmed
1 onion (8 oz.), peeled
1/2 teaspoon whole allspice
1/3 cup brown sugar
1 teaspoon black peppercorns
1/4 cup Dijon mustard
1-2 tablespoons Whiskey or Bourbon
1. Trim and discard most of the surface fat from
brisket or eye of round. Rinse meat well under
cool running water, rubbing gently to release the
corning salt.
2. Lay meat, fattiest side up, in a 2-inch-deep,
11 by 15 or 16 inch roasting pan. Thinly slice
lemon (discard seeds) and onion and lay slices
over meat. Sprinkle with peppercorns, allspice,
and cloves.
3. Set pan on middle rack in a 325º oven. Pour
about 8 cups boiling water around the brisket,
seal pan with foil, and bake until meat is tender
when pierced, about 3 hours or until done. -OR-
Place meat in a kettle with water and spices. Cook
on medium for 3 hours or until done. Un-cover
and drain off all but about 1 cup of the liquid. If
desired, reserve the lemon and onion slices and
re-arrange them on top of the meat.
4. In a small bowl, mix mustard, brown sugar, and
whiskey or bourbon; spread evenly over meat, on
top of the onion-lemon mixture. Broil about
8 inches from heat until mustard mixture begins
to brown, 3-5 minutes. Transfer brisket to
a platter. Serve hot, warm, or cold, slicing
meat across the grain.
YAMMY CHILI
1st. PLACE Youth category - Alexis and Miranda
Sanchez
2002 San Benito Co. Cattlewomen's Assoc. Annual
Beef Cooking Contest
3 Tbsp. olive oil
2 large onions, finely diced
6 garlic cloves, minced
2 lbs. PL BAR Organic Grass-Fed Ground Beef
3 bell peppers, finely diced (1 ea. red, yellow,
green)
2 Tbsp. grandma's chili powder
1½ Tbsp. ground cumin
1 tsp. dried oregano
5 cups water
1 (28 oz.) can imported plum tomatoes, finely chopped
with their juice
1 small can tomato paste
2 medium-large yams, peeled and cut into ½" diced
pieces
1 bag black beans, pre-cooked
¾ tsp. sea salt
Chopped cilantro to taste for garnish
1. Heat the oil in a large stockpot over medium
heat.
2. Add the onions and garlic and sauté,
stirring frequently, until the onions begin to
brown, at least 10 minutes.
3. Add the PL BAR ground beef and bell peppers
and cook until meat is done, stirring often.
4. Sprinkle on the spices as you are browning the
meat. stir in all remaining ingredients except
cilantro, cover and cook on medium heat until yams
are tender.
5. Serve with cilantro.
33795 Gloria Rd.
Gonzales, CA 93926
Phone (831) 675-2419
Fax (831) 675-1917
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