Anisoptera Acres Pasture-raised Pork, Poultry, and Beef: The tastiest meat around

Brisket

4 lb brisket
Brown. Then brown a couple of large onions and cloves of garlic.
Add 1/2 cup clear stock, bayleaf, dried parsley, salt, and pepper.
Simmer 1 hour.
Add 2 Tbsp cider vinegar and 1 Tbsp brown sugar and simmer 1 hour.
Add 3 Tbsp ketchup or 1/2 cup red wine, 1/3 cup raisins, and simmer another 1/2 hour.

Simple, but delicious. I hope your family enjoys it as much as mine.

Short Ribs

Put ribs in a casserole dish, with cover off, at 325 F for 1 hour.
Cover. Bake for 1 more hour. Drain fat.

Place meat on: 3/4 c. uncooked brown rice
1/2 c. chopped onion
1/2 c. chopped celery (and/or canned or frozen sweet corn)

Mix together and pour over meat:
2 tsp "kitchen bouquet"
1 tsp Worcestershire sauce
1/4 tsp thyme
2 tsp salt
1/8 tsp pepper
2 3/4 cups water

Cover and bake a little over an hour until the rice is done.

This recipe is easy and takes very little hands on time, but the result is delicious.

Cheese Stuffed Meatloaf
Mix together:
1 1/2 lbs ground beef
3 slices fresh bread - shred
1 cup milk
2 tsp salt
1/2 tsp pepper

Stuffing
Mix together:
1/2 cup chopped onion
1/4 cup chopped celery
2 Tbsp lemon juice
1 egg slightly beaten
1 cup shredded cheese
3 slices shredded bread
(green pepper - optional)

Place meat on waxed paper. Form into a large rectangle. Put filling in. Leave 1 inch around edge. Put in pan seam side down. Remove waxed paper. Cover at start of cooking.

A wonderful winter dinner. Dan's favorite.

Beef and Bacon Stew

2 lb beef stew meat (cubes)

Dip beef into a mixture of:
1/3 cup flour
3/4 tsp salt
1 tsp dry mustard

Take 1/4 to 1/2 lb bacon cut into 1 inch pieces and fry. Remove bacon bits. Remove most of fat.

Brown beef.

Add 1 pkg of onion soup mix and 3 cups of water.
Simmer for an hour (bring up to heat first). Stir periodically.
Add:
1/4-1/2 cup of barley
13 1/2 to 16 ounces of tomato juice, ground tomatoes, or V-8
1 tsp of sugar

Cover and simmer 45 minutes. Stir periodically or may stick.
Add:
bacon bits
2 cups carrots
2 cups celery
Simmer 45 minutes, stirring periodically.

Simple Beef Soup

Brown beef shank or beef soup bones with salt pepper and garlic powder.
Add water to cover.
Add 1 Tbsp of cider vinegar
Bring up to temperature and allow to simmer on lowest possible setting for 2-3 hours.

Remove bones and meat and allow to cool.
While meat is cooling, cut up carrot, onion, mushrooms - can be dried and crumbled, and potatoes (or add brown rice, quinoa, lentils....). Add spices. I like basil, additional salt, pepper. I also often add wine. Other vegetables such as corn or cabbage are also often good.
Cook an additional half hour.
While vegetables are cooking in broth, cut up meat, include gristle if possible. It is a good natural source of nutrients for healthy joints and tendons.
Add cut-up meat back to broth. Bring up to temperature and serve.

We often add grated cheese, cheddar, parmesan, colby…all depending on preference and what's in the refrigerator.

London Broil Marinade

1 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp rosemary
1 clove mashed garlic
2 Tbsp oil
1 Tbsp wine vinegar (I often use larger part wine, smaller part vinegar)
1/2 chopped onion (can use green onions)

Score steak and place in marinade, turning about every 30 minutes - at least 2 hours.

Grill or broil as desired.

Pork Shoulder or Butt Roast

Pour about 1/2 cup of wine, juice from canned asparagus or other flavorful liquid over the pork roast. Sprinkle with salt, pepper, garlic powder, thyme, and rosemary. Roast in covered roasting pan until done. Can take off lid about 15 minutes prior to removing from oven to crisp top. Roasting covered keeps the juices and allows for a nice gravy. I usually just use the juice as is, but it can be thickened too. It all depends on personal preference.

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