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Recipes

                                  Holiday Beef Recipes

 

Colvin Ranch Prime Rib roast, Sirloin Tip roast or Top Sirloin roast

Ingredients:

  • 2 tablespoons Kosher salt
  • 2 tablespoons vegetable oil
  • Defrost roast and pat dry.
  • Rub entire roast with up to 2 tablespoons Kosher salt, depending on size of roast, transfer to large plate and refrigerate uncovered, at least 24 hours.
  • Adjust oven rack to middle position and heat oven to 250 degrees.
  • Heat 2 teaspoons of oil in skillet over high heat until just smoking. Sear sides and top of roast until browned.
  • Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Insert thermometer, place in oven, and do not cover roast.
  • Roast until thermometer reads 140 degrees for medium rare. Tent loosely with foil and let rest at least 30 minutes. Note: A 5 pound roast will take up to 2-4 hours depending on level of doneness.

 

 

            Easy Winter Pot Roast 

Colvin Ranch arm or chuck roast

Ingredients:

  • 2 can cream of mushroom soup
  • 1 package onion soup mix
  • 1 ¼ cups water or beef broth
  • Carrots
  • Potatoes
  • Mushrooms
  • (Additional preferred vegetables)
  • In a slow cooker or 325 degree oven, combine cream of mushroom soup, dry onion soup mix and water/broth. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
  • Last 2 hours, add vegetables.

Meat will be very tender and easily pull apart with a fork when done!

Mom’s Swiss Steak Ingredients:

  • 2 Colvin Ranch sirloin tip steaks
  • 2 tablespoons vegetable oil
  • 1 small onion (chopped)
  • 1 (16 ounce) can diced tomatoes
  • 2 cups sliced fresh mushrooms (optional)
  • 1 stalk celery, chopped (optional)
  • 1/2 cup chopped green bell pepper
  • (optional)
  • 1 ½ teaspoons dried oregano
  • 1 cup water
  • 2 tablespoons cornstarch (optional)
  • Quickly brown steaks in oil over medium-high heat and sauté onions.
  • Place steaks and onion in a slow cooker or 325 degree oven, add tomatoes, mushrooms, celery and green pepper. Season with oregano, salt and pepper.
  • Cook on High setting for 2-3 hours or until meat is tender.
  • To thicken gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken.

Rosemary Braised Beef Shanks  Ingredients:

  • 4 Colvin Ranch shank steaks
  • 1 tablespoons olive oil
  • 1 onions, chopped
  • 2 large carrots, cut into 1/4 inch rounds
  • 5 cloves garlic, minced
  • 1 ½ cup red wine
  • 1 (28 ounce) can whole peeled tomatoes with juice
  • 1 cup beef broth
  • 1 cup condensed chicken broth
  • 3 teaspoons chopped fresh rosemary
  • 1 teaspoons chopped fresh thyme
  • Season shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Brown shanks on all sides. Transfer shanks to slow cooker.
  • In a slow cooker or 325 degree oven, combine shanks, wine, tomatoes, chicken broth, beef broth onion, carrots and garlic. Season with rosemary and thyme.
  • Cook on High setting for 4 hours, or on Low setting for 7 hours.

Top Sirloin Salad

  • 1 ½  pounds Colvin Ranch top sirloin steak
  • 6   roma (plum) tomatoes, sliced
  • ¾ cup crumbled blue cheese
  • 1/3   cup vegetable oil
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon liquid smoke flavoring
  • 8 cups romaine lettuce, torn into bite-size pieces
  • ½ cup sliced fresh mushrooms
  • ¼ cup walnuts
  • 3 tablespoons red wine vinegar
  • ½ teaspoon salt
  • 3   teaspoons Worcestershire sauce
  1. Broil or grill steaks for 3 to 5 minutes per side, or to desired doneness. Cool and slice into bite-size pieces.
  2. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
  3. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce and smoke flavoring. Drizzle over salad.

Top Sirloin Steak, asparagus and walnut stir-fry.

  • 1   pound Colvin Ranch top sirloin steaks
  • 1   cup uncooked brown rice
  • 1   tablespoon vegetable oil, divided
  • 1   pound fresh asparagus, cut into 2-inch lengths
  • ½   cup walnut halves
  • 2   cloves garlic, minced
  • ½   teaspoon salt
  • ½   cup beef broth
  • ½   cup crumbled blue cheese
  1. Prepare brown rice according to package directions, omitting butter. Set aside; keep warm.
  2. Cut beef steaks across the grain into ¼-inch strips; set aside.
  3. Heat 1 teaspoon oil in large nonstick skillet over medium-heat until hot. Add asparagus; stir-fry 2 to 3 minutes or until crisp-tender. Add walnuts, garlic and salt; stir-fry 1 minute. Remove from skillet; keep warm.
  4. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Return beef to skillet.
  5. Stir in asparagus mixture and broth; cook and stir until heated through. Serve over cooked rice. Top with crumbled blue cheese.