Tag: beef

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You Eat Wyoming Beef, Right?

Wyoming Cowboy Cuts

Here in the Cowboy State, our ranchers raise beef in every flavor. Do you know your favorite? On www.eatwyoming.com, the virtual farmers’ market of Wyoming, you can order beef from ranchers across the state – such as Tyler and Angela of Wyoming Cowboy Cuts in Pavillion, Wyo.  – and have it delivered to your doorstep.

Real Meat. Raised Here.

  • We connect you with your food, which is only as far as our ranch is from your house.
  • We care about our animals’ quality of life and raise them in a sustainable manner.
  • Yep, we’re cowboys from the cows to Wyoming’s Cowboy Code by which we live.
  • We believe it’s an act of love to gather family and friends around good food.

The ranchers behind Wyoming Cowboy Cuts know their meats’ “terroir”— the taste developed from their beef cattle’s growing environment — embodies the flavors of Wyoming’s soil, topography and climate. Ranchers Tyler and Angela McCann established their Wyoming Cowboy Cuts meat business to sell real meat, raised here, directly to folks.

The McCanns’ cattle are born and raised on the undulating sagebrush steppe of the family’s Hancock Ranch. The calves, when weaned from their mother cows, travel 72 miles to Tyler’s and Angela’s farm. There, the beef cattle reside in irrigated pastures, and, in addition to their grass diet, eat a corn, oat and barley grain supplement. The McCanns’ daughters, the family ranch’s sixth generation, often pet the beef cattle at their twice daily grain feedings.

As the fifth generation of the family’s ranch, Angela and Tyler value tradition and the American Dream. Angela’s grandfather and grandmother purchased the ranchlands where, today, the McCanns’ cattle graze. When Angela’s grandparents married, her grandfather owned a saddle and bedroll, and her grandmother had a few cooking pots and a sewing machine. The McCanns’ honor their family’s hard work by furthering the ranch business’s environmental and financial sustainability for the next generation — their daughters.

Tyler and Angela know what it takes to raise flavorful, nutritious beef. They value quality, for their family and yours. At home, Tyler evaluates, and highlights, their beef’s terroir through his charcuterie hobby. The McCann family’s favorite recipe? Carne crudo. To taste the flavors of Wyoming yourself, order your family’s beef and lamb from Cowboy Cuts.

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Your Cinco De Mayo Menu

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The 5th of May has become a day of celebration in the United States and primarily in the City of Puebla. This is not Mexican Independence day but it was important in the history of our countries’ relationship. We can celebrate the local fresh ingredients the same way food plays a huge role in true Mexican culture. Try these tacos, slaws, rice, and so much more to experience the flavor and culture of some of those we share this continent with. Salud!

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Beef Barbacoa Tacos

Chef Leah Burback
Slow cooker recipe that can pair with so many of your fresh garden veggies!
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Prep Time 15 minutes
Cook Time 2 hours
Optional: Marinating or Soaking 8 hours
Total Time 10 hours 15 minutes
Course Lunch, Main Course
Cuisine American, Latin American, Mexican

Equipment

  • digital pressure cooker or slow cooker

Ingredients
  

Beef Barbacoa

  • 5 each garlic cloves, smashed
  • 1 whole yellow onion, quartered
  • 3 each dried chiles i.e. chipotles, anchos, guajillos, or pasillas
  • herbs mexican oregano, cilantro stems, thyme
  • 2 Tbsp cumin ground
  • 2 Tbsp Coriander whole
  • ¼ salt
  • 1 Tbsp black peppercorns
  • 4 lb beef round or chuck roast
  • 1 cup water or stock

Bean Salad

  • 1 cup dried bean medley indian woman yellow beans, flagolet, red/black calypso and many more options
  • ½ cup carrots, small diced
  • ½ cup onions, small diced
  • 1 cup orange basil garlic vinaigrette
  • ¼ cup salt
  • ½ cup fresh herbs, rough chopped

Radish Slaw

  • 1 cup spring radishes daikon, watermelon, breakfast, etc
  • 1 cup carrots
  • 2 cups cabbage
  • 1 cup dressing cilantro lime, basil garlic, or creamy citrus onion

Chimichurri

  • 1 cup cilantro
  • 1 cup parsley
  • ½ cup garlic cloves
  • 1 cup olive oil
  • ¼ cup apple cider vinegar
  • 1 Tbsp each salt and pepper
  • ½ Tbsp red chili flake optional

Instructions
 

Beef Barbacoa

  • Sear all sides of the chuck roast until browned.
  • Place all remaining ingredients in the pot. For the pressure cooker, bring up to temperature on high pressure for 1 hour. For the slow cooker, turn on high until up to a simmer, reduce to low heat for a 6-8 hour cook, covered.
  • Once complete, remove the meat from the cooking liquid and shred.
  • Strain liquid and add some back to the meat to keep moist. Reserve for tacos.

Bean Salad

  • Soak dried beans overnight in cool filtered water. Drain off the soaking liquid and place the soaked beans in the cooking pot. Cover the beans with new cooking liquid, oil, and herbs. DO NOT SALT UNTIL COOKED, salt hardens the outer shells of the beans and prevents them from cooking through completely.
  • Cook beans in a pressure cooker for 15-20 minutes on high pressure. Test for doneness and strain off the pot liquor (bean cooking liquid). Toss in half of the dressing and place on a tray to cool completely.
  • Once cool add in the vegetables and the remaining dressing. Serve cold with tacos and so much more.

Radish Slaw

  • Toss julienned vegetables in the dressing and let marinade for at least 1 hour.

Chimichurri

  • Crush all ingredients together by mortar and pestle, pulsing in a blender or food processor, or chopping by hand while gradually adding small amounts of oil.
  • Test seasoning and chill until assembly.

Assembly

  • Toast 6" tortillas 1 minute per side. Hold in tortilla warmer or foil pouch until ready.
  • Fill the tortillas with ¼ cup of shredded barbacoa, top with 2 Tbsp of garden slaw, and 1-2 Tbsp of chimichurri to taste.
  • Also try garnishing with microgreens, cheese, sour cream, or pickled vegetables
  • Pair with the bean salad, spanish rice, grilled corn, or snap peas depending upon the season.
Keyword beef, braising, cabbage, carrots, taco
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Spanish Rice

Chef Leah Burback
Traditional pot rice with a no stir method using spring veggies, canned or overripe tomatoes with juice, onions and garlic. This makes the perfect accompaniment to any hispanic or latin american dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Latin American, Mexican, Peasant
Servings 4 people

Equipment

  • heavy bottom soup pot with lid

Ingredients
  

  • 1½ cups long grain rice or try oat groats with increased time and water ratio
  • ¼ cup oil or ghee
  • 1½ cups english peas washed and shucked, or snap peas 1" pieces
  • 1½ cups carrots medium diced ½"
  • 2 cups yellow onion medium diced ½"
  • 3 cloves garlic rough chopped
  • 16 oz diced tomatoes with juice canned or overripe fresh tomatoes
  • 2 cups vegetable or chicken stock low sodium and/or homemade
  • 1 Tbsp salt

Instructions
 

  • Heat a pot at least 4 quarts to medium heat on the stove top. Add oil or ghee and rice. Toast rice until opaque and a toasty smell appears, not browned. Stirring frequently.
  • Add in Carrots and sweat. Add onions and garlic and sweat until translucent. Fold in peas and tomatoes until juice cooks down slightly from tomatoes.
  • Add in stock and bring back up to a boil and reduce to a simmer. Season with salt, stir, cover, and leave to cook for approximately 22 minutes on low heat.
  • This is best done with a glass lidded pot if you are impatient, do not lift the lid to check the doneness until close to done. Every time the lid is lifted, liquid that should be absorbed into the rice is evaporated.
  • Check for doneness and fluff rice. Adjust seasoning if need be. Serve with tacos, steak, burritos or any of your other south of the border favorites.
Keyword 30 minute recipe, aromatic, rice
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Marinated Squash and Tomato Salad

Chef Leah Burback
Try this raw summer squash salad with a method that removes the excess moisture and replaces it will flavorful dressing!
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine European, Latin American
Servings 4 servings

Ingredients
  

  • 2 lb Fresh Squash Medley Zucchini, Summer Squash, Crookneck, Patty Pan, Sunburst, Young Luffa
  • 2 Tbsp kosher salt
  • 1 pint cherry tomatoes
  • ½ cup mustard vinaigrette
  • ½ cup fresh herbs oregano, basil, parsley, tarragon
  • 1 cup feta cheese chunks

Instructions
 

  • Cut the squash into quarter circle slices ½" thick. Toss in salt and place in a colander to drain for 15 minutes. This is called degorging, to remove excess water and soften the squash structure.
  • Toss the remaining ingredients in a large bowl together.
  • Rinse the degorged squash in running water, drain and pat dry. Add to the dressed ingredients and refrigerate, allowing to meld flavors together for at least 30 minutes.
  • Serve as a side dish or with grilled meat as a main course.
Keyword 30 minute recipe, appetizer, chopped salad, hearty vegetable, marinade, salad, squash, tomatoes, vinaigrette, zucchini
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Sous Vide Beef Tenderloin

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Sous Vide Beef Tenderloin

Leah Burback
a simple method to infuse more flavor and fat into a lean but delicious piece of meat.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Sear and Rest Time 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, French, sous vide
Servings 2 people

Equipment

  • immersion circulator(sous vide setup)
  • Cooking bag (vacuum, silicone, or otherwise sous vide approved bag.)
  • saute pan or grill pan for searing
  • tongs
  • basting spoon

Ingredients
  

  • 2 ea beef tenderloin
  • 6 Tbsp butter or coconut oil, beef fat, or bacon fat
  • 6 cloves garlic, smashed
  • 2 sprigs fresh herbs try rosemary, thyme, sage, basil, oregano
  • salt and peppercorn medley try an applewood smoked sea salt for a smoky indoor flavor without the grill.

Instructions
 

  • Preheat the sous vide (immersion circulator) waterbath to 125°F for Rare- Medium Rare. 133°F for Medium. 140°F Medium Well. 149°F for Well Done.
  • Portion clean, trimmed beef tenderloin into 3 inch tall portions. Tie with cotton butchers twine to hold the round medallion shape while cooking.
  • Season Beef with salt and pepper on all sides.
  • Place tenderloin and all other ingredients in a vacuum bag of your choice, remove most of the air from the bag.
  • Place sealed bag in waterbath, double checking for water leaks, and cook for 2 hours and 30 minutes.
  • Heat a cast iron saute pan or grill to a medium high heat. If doing so indoors on a stove, be sure to use a hood vent to not smoke out the house. Add a small amount of high heat oil to the pan, once heated just before searing.
  • Remove the tenderloin from the bag, careful to reserve the aromatics, butter and juices inside. Sear beef on two flat sides until deep golden brown and carmelized.
  • If searing in a sauté pan, add reserved juices and allow milk solids in the butter to brown. Baste meat by spooning buttery juices over the medallions until moistened.
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  • Remove meat and crispy garlic cloves from the pan, cut twine to remove from meat, and let rest for 15 minutes covered in foil.
  • Slice, sprinkle with salt, and serve with your favorite seasonal vegetable sides and include the carmelized garlic for sweet punch of flavor.

Notes

Consider adding other seasonal flavors or spice this up with chile flakes. A great south american alternative cooking marinade would be a chimichurri sauce. 
Try pairing with sides like roasted root vegetable medley, fresh seasonal salads, or your favorite warm grains. 
Keyword aromatic, beef, butter, fresh herbs, reverse sear, sous vide