This is an authentic dish. Warning: this recipe is not for the food queasy. If that's you, you might want to just skip this one, or instead check out some of The North Coast Ranch grass-fed ground beef recipes. 

What? You're still here? Okay, don't say I didn't warn you.  

Here's the deal with tongue. Yup, I said it.  BEEF TONGUE!

Prepared correctly, it is melt-in-your-mouth tender (from slow braising) and flavorful (because it's a muscle that got a lot of exercise). 

If you chop it up enough the texture isn't an issue. Its home of homes is truly in a taco. 

The way you know you are at an authentic taqueria is that there are "tacos de lengua" (tongue tacos) on the menu.  

​Serves 18-24

 
These fall off the bone Caramelized Root Beer Short Ribs are cooked in delicious root beer glaze that caramelizes the meat. 

Sounds like a super Sunday meal.  ​Serves: 4

This recipe is part of a series on how to cook grass-fed beef recipes from our recipe book:
Cooking Your Way Thru a 1/2 Beef  
52 Recipes That Use Every Cut of Beef

• 3 pounds boneless short ribs
• ¼ cup all-purpose flour
• TBSP bacon fat (you can use oil)
• 1 large onion, peeled and chopped
• large carrot, chopped
• ribs of celery, chopped
• garlic cloves, smashed
• 2 cups red wine
• 2 ½ cups root beer, divided
• 1 cup beef broth
• Salt and pepper

​

1. Pre-heat oven to 325°F.
2. Dry the short ribs with paper towels. Season with salt and pepper.
3. Coat in flour, shaking off excess. 
4. Heat bacon fat in a large Dutch oven over high heat.
5. Brown the short ribs on all sides. Remove short ribs to a plate.
6. Add the onion, carrots, celery and garlic to the bacon fat, you might need to add a little more and reduce heat to medium-high.
7. Sautee for about 5 minutes or until the onions become translucent.
8. Add wine and deglaze the pot.
9. Then add 1 ½ cups root beer and the beef broth. Bring to a boil.
10. Add short ribs and add the cover to the pot.
11. Place the pot to the preheated oven and cook short ribs for 3 ½-4 hours, or until meat is very tender. Substitute slow cooker for 6-8 hours on low.
12. Remove pot from the oven.
13. Remove one cup of the cooking liquid, skimming the fat off the top and place in a small saucepan. Add the remaining ½ cup of root beer.
14. Boil the root beer mixture on high to reduce by one half.
15. Serve on top of mashed potatoes and pour a little sauce over both the meat and the potatoes.

Did you give this recipe a try?  How did it go? Any changes or adaptations?

Cheers!
​Jim

​​This awesome dish takes a total of 3 and 1/2 hours to cook. Wait… Don’t leave just yet!

Good news. The only real labor involved is slicing the onions and potatoes. Anyone can do that, right?


​After that small task is done, the oven does the rest of the work.

Feel free to kick your feet up, do the laundry or pop open another Guinness for your enjoyment.

A good change for St. Patrick’s Day celebrations. 

Serves: 4 

​We like to gather all the ingredients together the night before, then, on a Saturday morning before we all head out for the day's activities, we get this going in the slow cooker and when we get back...Boom! A warm, delicious, nutrient-dense, healthy meal for your family. Here's what else you'll love:
​

• Hands Off Cooking Method
• Classic Seasonings
• Melt-In-Your-Mouth Tender

While rump roast gets a bad rap sometimes as a tough cut of meat, it can cook up as tender as short ribs. Cooked low and slow -- the right way -- this inexpensive cut of meat can melt into a flavorful, tender roast the whole family will love.

​​Rump roast can easily be cooked unattended in a slow cooker. It’s a good choice when you want to make pot roast and leftovers are perfect for hot sandwiches with gravy or BBQ sauce.

THREE EASY STEPS

1. Pat dry and season it all over
2. Sear it in a pot or pan on all sides.
3. Cook it on low and slow until it's falling apart.

Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in about an hour.

​Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa. There're two versions of the dish's origin.

Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.

-- READ MORE --

​Get ready for a delicious treat with these Slow Cooker Balsamic Short Ribs!

Imagine juicy, fall-apart tender ribs bathing in a tangy-sweet balsamic sauce. This recipe's all about easy prep and big flavors.


Just toss the ribs, balsamic vinegar, herbs and a touch of sweetness into the slow cooker, then let it work its magic while you kick back. The aroma that fills your kitchen will have your mouth watering in no time. Serve these flavorful ribs over mashed potatoes, rice or your favorite veggies for a meal that's both comforting and seriously satisfying. It's a hassle-free way to enjoy gourmet-tasting ribs without breaking a sweat in the kitchen.

​-- READ MORE --
​

Your family will love it….did you hear me? Love it!

Explore the fun in crafting a delectable meatloaf directly in your trusty slow cooker. Homemade meatloaf is a timeless comfort food. This slow cooker recipe adds an extra layer of coziness with a fusion of Mexican spices blended in the mix.  Ole’!

This recipe takes about 30 minutes to prep, 5 hours in the slow cooker and serves about eight. 


​This would be perfect for a late Saturday morning prep, put in the crock pot and have an early dinner after getting back from trekking the kids all over town to and from games, practice, shopping, while watching the big game...or for any reason!

​-- READ MORE --