Three ways to cook Corned Beef

Corned Beef for dinner

We have a new item

Our corned beef made from our animals are from the Brisket, Top Round or Eye Round cuts.

Processed locally at our butcher Schrader Farms in Romulus NY.

Three ways to cook corned beef

·        Boiled

·        Slow cooked

·        Baked

Our beef is raw – so make sure you use one of these methods before enjoying the flavor.

All of these methods are easy and you can add vegetables to make a full meal.

We love the left-over meat for sandwiches.

Boiled

Traditional way.  Rinse meat and add to a large pot with enough water to cover.  Add a tablespoon of pickling spice, few whole cloves of garlic and a quarter onion.

Bring everything to a boil, then reduce heat to simmer for 3-4 hours.  You can add cabbage potatoes and carrots in the last thirty mins of cooking.

Slow Cooked

Same ingredients as above in the slow cooker – Cook on high 4 ½ hours or low 8 to 9 hours.

Baked

Before baking you must boil to remove some of the curing salts. Place in large pot cover with water. Bring to boil. Discard water and repeat to draw out more salt.

Place in baking pan cover with foil bake for 2 hours. Unwrap the foil and bake 30 minutes more until top is browned and crispy.

Had a customer ask how to cook corned beef. Here is one way.

Had a customer ask how to cook corned beef. Here is one way.

Adjust the oven rack to the middle and heat to 275 degrees.  

Remove brisket from brine, rinse, and pat dry with paper towels, cut an 8-inch square, triple-thickness of cheesecloth. 

Place 3 garlic cloves,  2 bay leaves, and  1 tablespoon of peppercorns in the center of the cheesecloth and tie them into a bundle with twine. 

Place brisket, spice bundle, and 2 quarts of water in a Dutch oven.

Bring to a simmer over high heat, cover, and transfer to oven.  Cook until a fork is inserted into the thickest part and slides in and out with ease, around 2.5 to 3 hours.

Remove the pot from the oven and turn off the oven.  Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.

For vegetables.  Add carrots and potatoes to the pot and bring to simmer over high heat.  Reduce heat to medium-low, cover, and simmer until vegetables begin to soften.

Add cabbage to pot increase to high and return to simmer. Reduce heat to a low simmer till all vegetables are tender

While vegetables cook, transfer beef to a cutting board and slice against the grain.

How to order beef.

We are always here to help you with the ordering process and to answer your questions. Here are some of the most frequently asked questions.

How much will it cost? – We base our Final cost on the weight of the meat you take home. This is also called “boxed weight”. It includes all butchering costs and trim loss.

We do not base it on carcass weight (Hot weight)

Currently quarters are $7.75 per pound and halves are $7.25 per pound.

What is included in a quarter?  We sell “split quarters”. That means you are getting both the front and rear quarter of the steer. This will include a mixture of steaks roasts and ground beef.

Can we pick out our cuts?  If you order a half steer, you will be able to order cuts with our help.  We can customize your roast sizes, thickness of your steaks and how many pounds of ground you want in each package.

I have never filled out a cut sheet before. How will I know what to write down?  This is where we can help. We will go through each line with you to help with descriptions and ask about your eating and cooking habits. We are just a phone call away.  We then share this information with our butcher.

Do I need to bring boxes or coolers when picking up my meat?  No.  In most cases the meat will stay frozen. It is packed tightly in boxes. If traveling long distances in hot weather might be the exception.

What is the first step in placing my order? We request a small deposit for all bulk orders. $100 for a quarter and $200 for a half.  Checks or cash are preferred, but we also use Venmo. Credit cards will include a 3.5% fee.

When will the meat be ready? We schedule our butcher dates a year in advance and will let you know the next open slot.  Dry ageing process takes about three weeks. After we have brought the meat back to the farm we will contact you for pickup.

More questions not answered here? You can also find more in the FAQ page of the website or call/text and talk to a farmer :)  315-246-9782

Bone Broth

Bone Broths are found in culinary traditions throughout the world.

Preindustrial societies across the globe have always placed particular and special emphasis on the preparation of the whole animal – and that includes emphasis on using bones for making broth.

In Asia, emphasis is placed on stocks and broths made from fish and fish bones, as well as beef bones for popular soups like Korean bone soup.  In Europe, stocks and broths have become the foundation of cooking and are used in not only making soups and stews, but also for preparing reductions, sauces and for braising vegetables and meats.

What’s the difference between broth, stock and bone broth?

In traditional foods circles, you’ll hear a lot about broth, stock, and bone broth – and they’re typically used interchangeably.  Bone broth, broth, and stock are built on the same basic foundation: water, meat or bones (or both), vegetables, and seasonings.

As it cooks, the liquid is typically skimmed (although this is not necessary since the foam that rises to the top of the stock pot – off-putting as it is – is rich in protein) and eventually the solids are removed by straining the stock with a fine-mesh sieve or reusable coffee filter.

·         Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken).  The broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture, and rich in protein.

·         Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone).  Often the bones are roasted before simmering them as this simple technique greatly improves the flavor.  Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted.  Stock is typically simmered for a moderate amount of time (3 to 4 hours).  Stock is a good source of gelatin.

·         Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often for 8 hours, and sometimes in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release a small amount of trace minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.

Why Bone Broths Are Good for You

Bone broths are extraordinarily rich in protein, and can be a source of minerals as well.   Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body.  Glycine also supports digestion and the secretion of gastric acids.  Proline, especially when paired with vitamin C, supports good skin health.

Bone broths are also rich in gelatin which may support skin health.  Gelatin also supports digestive health .

And, lastly, if you’ve ever wondered why chicken soup is good for the cold, there’s science behind that, too.  Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flu and upper respiratory infections  Pretty cool, huh?

From the Nourishedkitchen.com

What Is the Nutritional Value of Bone Broth?

Well, it’s hard to say. The nutritional content of bone broth varies greatly, and changes based on recipe, type of bones, ingredients, and cooking time. The USDA Nutrient Database states that 1 cup of homemade chicken or beef stock ranges from 31 to 86 calories, 0.2 to 2.9g fat, 4.7 to 6g protein, and varying amounts of calcium, iron, potassium, and other minerals.

Proponents of bone broth state the protein collagen, gelatin, and amino acids such as glycine, glutamine, and proline are what promote joint healing and gut health. However, these aren’t nutrients typically measured or assessed in food analysis. And remember, the amounts of these will also vary among broths and cooking methods.

Does It Help Gut Health?

New research continues to suggest that there is a link between our gut microbes and overall health, and this has triggered an interest in eating to restore the intestinal linings and microbe balance. Gelatin and amino acid glutamine in bone broth are suggested as two ways to naturally heal the gut lining. However, there is little to no evidence that compounds in it can improve gut health or digestion.

How About Joint Health?

Collagen is a major component in bones, muscles, cartilage, ligaments, tendons, skin, and even blood vessels, and most will agree that bone broth is a good source of collagen and its components.

Immunity

Your grandmother may have been ahead of her time when she told you to eat chicken soup to get well because there’s actually some research to back this home remedy. Bone broth (that homemade chicken soup is made from) appears to have some anti-inflammatory and immune-boosting effects in the body. In fact, studies suggest that consuming chicken soup reduced mucus better than other hot liquids and inhibited white blood cells associated with inflammation. But were these effects seen from drinking a warm, protein-rich liquid or specifically from the chicken bone broth in that liquid? We really don’t know.

Detoxification

“Detoxing” has a range of meanings these days, but for many, it means cutting out the chemicals, preservatives, and toxins, and using food to restore the body.

Taken from CookingLight.com

Homemade Hamburger Helper – shared by Brooke Ireland

2 T Olive oil

1 pound ground beef

1 medium onion, yellow, chopped

Salt & pepper

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1-pound small pasta

1 zucchini, grated (about 1 cup)

2 cups beef broth

1 ½ cups milk

1 ½ - 2 cups shredded cheddar cheese

1 T ketchup

In a large pot over med. Heat, add oil, onion and beef. Season with salt & pepper. Cook until brown, Stir in spices.

Add pasta and zucchini. Mix. Add broth and milk and ketchup, stir to combine. Bring to boil over medium heat . Simmer 5-8 mins. Stir in cheese. Season to taste.

Beef Tips and Gravy

Welcome to summer. It’s hot here on the farm.

Just wanted to share a recipe that I tried in my crockpot which kept the kitchen cool.

Beef Tips and Gravy

Seasoning - mix in a plastic bag

1/4 tsp black pepper

1/2 tsp each  Salt, garlic powder, onion powder, chili powder, paprika

Mix together and coat 1.5 pounds of stew beef

Then coat with 3 Tbls of flour (I used the same plastic bag)

Sear the beef in hot olive oil cooking 45 seconds per side (don't cook all the way through). Transfer to crock pot.

In the same pan add 1/4 cup dry red wine( or beef broth) to clean (deglaze) the pan. scrape  off the bits from the bottom

Add  2 Tbls butter with a small onion diced and 3 cloves of garlic minced.

Cook until softened, about 5 mins.

Add 2 more cups of beef broth

1 1/2 tsp Worcestershire sauce

1/4 tsp rosemary

1/4 tsp thyme

1 tsp onion powder

1/2 tsp garlic powder

Mix together in the pan and bring to a boil.

Pour over beef in a crockpot and set on high for 4 hours or low for eight hours.

Serve over egg noodles, rice, or mashed potatoes. (Sliced mushrooms are optional)

Slow Cooker Beef Ribs

Slow Cooker Beef Ribs

5 pounds beef ribs

1 ½ cups each, chopped onion, celery and carrot

1 Tablespoon minced garlic

½ teaspoon salt and pepper

Red wine

Balsamic vinegar

Tomato paste

Beef broth

Rosemary and bay leaf

Coat ribs in salt and pepper.

Warm vegetable oil or olive oil in large skillet over medium heat. Sear the short ribs all over. Don’t over crowd.

Add to slow cooker.

Add vegetables to skillet – reduce heat to avoid burning and cook 2-3 mins. Add garlic and cook one minute more.

Add wine to deglaze pan and scrape any bits.

Simmer – add balsamic vinegar, tomato paste, beef broth, rosemary and bay leaf. Simmer again and pour over ribs in slow cooker.

Cook 6-8 hours. Enjoy

Vaccine Usage and social media

We have had a few inquiries about the vaccines we use on our animals.

None are mRna – as suggested in social media lately. None are mandiated as indicated by some people.

“There are no current mRNA vaccines licensed for use in beef cattle in the United States. Cattle farmers and ranchers do vaccinate cattle to treat and prevent many diseases, but presently none of these vaccines include mRNA technology.” 

We use the minimum necessary to keep them healthy and happy. They receive two doses as young stock(less than one year)  to protect them from illnesses that we would have to use antibiotics to fight if they did get sick.

Please contact us if you want more information. Please ask a farmer instead of watching social media for your farming information.

Mom's Meatballs

Meatballs – via my mom – Mary Hait

1 pound ground

1 small onion, chopped

½ tsp garlic salt

1 ½ tsp Italian seasoning

¾ tsp oregano

¾ tsp red pepper flakes

1 ½ tsp Worchester sauce

1/3 cup Milk

¼ cup parmesan cheese

½ cup seasoned bread crumbs

Mix together, form balls. Cook in 350 degree oven on a cookie sheet.

My mom co-owned The Hidden Inn in South Kortright with my dad for many years.

Melt In Your Mouth Slow Cooker Beef Brisket

Ingredients
1.    2 lbs. beef brisket
2.    1 large onion, chopped
3.    6 carrots, diced
4.    8 oz. mushrooms, sliced
5.    6 cloves garlic, peeled and sliced
6.    3 cups beef broth
7.    4 fresh thyme sprigs
8.    1/2 tsp salt
9.    Freshly ground pepper
Instructions
1.    Add the onion, carrots, mushrooms, and garlic to the slow cooker. Pour in the beef broth and then add the brisket. Sprinkle with salt and pepper and add the thyme. Cover and cook on low heat for 8-16 hours, until the meat is tender.
Notes
1.    Servings: 4
2.    Difficulty: Easy
Recipe adapted from PaleoGrubs. 





        


 

Brisket - Corned Beef

This recipe requires six days to “corn” the beef and you will need cheesecloth and pink curing salt.
4.5 to 5-pound beef brisket
¾ cup table salt
½ cup brown sugar, packed
2 teaspoons pink curing salt #1 (also called Prague Powder#1, Insta Cure#1 or DQ Curing Salt#1)
6 garlic cloves, peeled (divided)
6 bay leaves (divided)
5 allspice berries
2 tablespoons peppercorns (divided)
1 tablespoon coriander seeds
 
6 carrots, peeled and halved
1.5 pounds small red potatoes, unpeeled
1 head green cabbage (2 pounds), cut into 8 wedges
 
Dissolve salt, sugar, and curing salt in 4 quarts water in a large container.  Add brisket, 3 garlic cloves, 4 bay leaves, allspice berries, 1 tablespoon of peppercorns, and coriander seeds to brine.  Weigh brisket down with a plate, cover, and refrigerate for 6 days
After the 6 days, adjust the oven rack to the middle and heat to 275 degrees.  Remove brisket from brine, rinse, and pat dry with paper towels, cut an 8-inch square, triple-thickness of cheesecloth.  Place the remaining 3 garlic cloves,  2 bay leaves, and  1 tablespoon of peppercorns in the center of the cheesecloth and tie them into a bundle with twine.  Place brisket, spice bundle, and 2 quarts of water in a Dutch oven.
Bring to a simmer over high heat, cover, and transfer to oven.  Cook until a fork is inserted into the thickest part and slides in and out with ease, around 2.5 to 3 hours.
Remove the pot from the oven and turn off the oven.  Transfer brisket to a large oven-safe platter, ladle 1 cup of cooking liquid over meat, cover, and return to oven to keep warm.
For vegetables.  Add carrots and potatoes to the pot and bring to simmer over high heat.  Reduce heat to medium-low, cover, and simmer until vegetables begin to soften
Add cabbage to pot increase to high and return to simmer. Reduce heat to a low simmer till all vegetables are tender
While vegetables cook, transfer beef to a cutting board and slice against the grain.

Best Pull apart Beef

This is one of Will’s favorites

Our beef roast - I have used top round, bottom round, or sirloin tip

Place in crockpot, add 1.5 cups of beef broth, one can of beer (any kind), salt (1-2 tsp/pepper 1/2 tsp

Cook on low 8-10 hours , pull apart and serve with your favorite BBQ sauce