Recipes

Hi everyone - Chris Mallula here to share with you one of my favorite recipes using our own grass fed beef chuck roast OR beef shanks. Red House Ranch grass fed beef slowly braised in red wine and beef broth makes a show-stopping meal for your family and friends. The combination of robust grass fed beef flavor coupled with red wine, basic mirepoix, tomatoes and beef broth is easy to prepare and meltingly tender. Keep this recipe in your back pocket because you'll want to make it again and again.

From renowned Canadian Chef, Matty Matheson - here's his recipe for a slow-cooked combination of pasture raised bacon, onions, vinegar, butter and just a bit of sugar (you could easily exclude the sugar) to top your burgers or favorite grass fed beef cuts. We've made this many times and love it - hope you will, too.

Break out the tequila and mezcal and serve margaritas or mezcalitos with this fabulous appetizer. Your guests will be impressed when you pull this golden, bubbling cheesy treat out of the oven! Delicious as described in this recipe or add another layer of flavor or heat with jalapenos, roasted poblanos, or sauteed mushrooms. Makes enough for 4 - 6 people

Danish Meat Balls are simply delicious. Made with pasture raised ground pork and a few other basic ingredients you're sure to have on hand, this meal-time fav can be prepared very quickly. Frikadeller pair well with any veg but are traditionally served with potatoes and red cabbage. Better make extra - your family is sure to ask for more.

Chef Mashama Baileys' beef shanks roasted in a gingery, garlicky, spicy, nutty, tomato sauce result in meltingly, tender beef with incredible flavor. The ingredients are unusual but, WOW, this dish packs some intense flavor and is now a permanent page in our collection of beef recipes. This recipe takes some time and planning but truly, it is worth the effort. The chiles pack some serious heat - if you like it mild, go easy on the chiles de arbol.

Invented by Dr. Robert Baker, a Professor Emeritus of the Department of Animal Sciences at the New York State College of Agriculture and Life Sciences at Cornell University, Cornell Chicken has become a specialty of New York State. Originally formulated for smaller birds from local farms this recipe results in tender, juicy, smokey, delicious grilled chicken. Marinate and baste in the mixture below and you won't be disappointed.

This is a great way to start eating "nose to tail". Our grass fed beef bones, our stewing hens, or chicken backs and feet make wonderfully rich broth for drinking, or as a nutritious base for soup or sauces.