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"Taste the difference hand-raised makes."

Leicester, NC

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Free Recipes from the Farm

Here are some of our favorite shared beef recipes... from our family to yours.

Crock Pot Beef Stir Fry

Recipe from my hairdresser,  Janet Burke.

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Ingredients:

  • 1pound Shady Place Farm LLC sirloin sliced thinly
  • 1 cup beef broth
  • 1/3 cup brown sugar
  • ½ cup soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves minced garlic
  • 1-2 tablespoons cornstarch
  • 1 large bunch broccoli
  • Cooked rice

 

Directions:

Place sliced steak into crock pot.  Mix next 5 ingredients together in a small bowl then pour on top of meat in crock pot. Cook on low for 6-8 hours.  Take out ¼ cup of liquid and mix with 1-2 tablespoons of cornstarch and return to crock pot on high for 30 minutes.  Add broccoli florets and cook until desired tenderness.  Serve over cooked rice.

 

Suggestions:
Shady Place Farm LLC has available stir fry strips and lean stew meat cuts that make preparation so much faster/easier.  Also, if you don’t like the sweetness, omit the brown sugar.  We used reduced sodium broth and soy sauce due to need for lower salt intake. Delicious!

Easy BBQ Short Ribs

Recipe from Sunny Anderson of Food Network.com

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Ingredients:

  • 4 lbs Shady Place Farm LLC boneless beef short ribs, cut into 3- inch long pieces
  • Kosher salt and freshly ground black pepper
  • 2/3 cup light brown sugar
  • 1 teaspoon Hungarian paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 1/2 teaspoon dried ground thyme
  • 2/3 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce

 

Directions:

Preheat the oven to 300 degrees F.  Arrange the short ribs in a 13”X9” baking dish and season with salt and pepper, to taste.  In a small bowl, combine all the remaining ingredients and stir to incorporate.  Pour the sauce over ribs and toss well, coating all the pieces.  Cover with aluminum foil and roast until cooked through and tender, about 3 hours.  Remove the foil during the last 30 minutes of cooking to brown the top. Yields 6 servings.

 

Suggestions:
We like to finish our ribs on the grill instead of the oven and baste with pan drippings or extra sauce.  Delicious either way!

Salisbury Steak Meatballs

Recipe from Ree Drummond / The Pioneer Woman

Download Recipe PDF

Ingredients:

  • 2 lbs Shady Place Farm LLC ground beef
  • 3/4 cups seasoned bread crumbs (I use Panko and a little Italian seasoning)
  • 1/4 cups brown mustard
  • 1/4 cups ketchup ( plus 1 tablespoon reserved for later)
  • 1 teaspoon crumbled beef bouillon ( cube)
  • 2 tablespoons Worcestershire sauce divided (reserve 1 tablespoon for later)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup salted butter
  • 1 whole large onion halved and sliced
  • 2 1/2  cups beef broth
  • 2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
  • Minced fresh parsley for garnish

 

Directions:

To make meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined.  Form into medium-sized meatballs and place on a plate. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons butter.  When melted, add half the meatballs and gently move around the pan to brown.  When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften.  In a small bowl, mix 1/2 cup of beef broth with the cornstarch. Next add to the skillet 2 cups of the beef broth, the reserved 1 tablespoon Worcestershire sauce, the reserved 1 tablespoon ketchup, and mustard.  Stir to scrape the bits off the bottom of the pan.  Bring to a gentle boil and add the cornstarch mixture.  Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick.  (If needed, add a little more beef broth for thinning).  Sauce should be thick and glossy.  Sprinkle with minced parsley.  Serves 12.

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