Harris Acres Farm

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Islander Beef Barbecue
Recited from NCBC

3 lb Roast
3/4 cup apricot or pineapple jam
2 T. soy sauce
1 tsp. ground ginger
1 tsp. grated lemon peel

Slice roast across grain into ¼ inch thick strips. In a bowl, combine remaining ingredients. Grill beef slices, on uncovered grill, over medium-hot charcoal briquettes 8 to 10 minutes. Turn and baste often with jam mixture.

Roast Beef Salad
The Masters Ranch ~ Laclede, MO

3-4 lb grass-finished roast beef
7-8 large farm-fresh free-range eggs
1-2 cups mayonnaise (more or less to desired sandwich spread consistency)
3-4 tablespoons mustard
3-4 tablespoons finely chopped pickles

Cook the beef in slow cooker. Reserve drippings.Grind beef in food processor or meat grinder. Put in large bowl. Grind the eggs in the same fashion and mix with meat. Add remaining ingredients. Mix thoroughly. This is an excellent picnic or lunch box meal. Serve alone or with crackers, chips, or bread. After the drippings cool in frig, remove hardened fat, freeze remaining broth for soups and casserole

Makes about 8-10 sandwiches.

Courtesy American Grass Fed Association

Burgundy Beef
American Grass-fed Beef ~ MO. ~ AGA Member

2 lbs Grass fed sirloin steak or round steak (trimmed and sliced)

1 1/2 C burgundy wine

2 cloves garlic (minced)

1 onion (chopped)

1 can (10 oz) cream of mushroom soup

1 t Celtic sea salt

1/2 t freshly ground black pepper

1/2 C Flour

2-3 T Extra Virgin Olive Oil

Dust grass fed steak with flour. Brown meat, onions and garlic in olive oil. Remove from pan. Add wine and soup stirring to mix. Season with salt and pepper. Return meat to pan. Cook 2-3 hours at 275 degrees in oven.

Serve over white, brown, or wild rice.
May cook in crock pot