Recipes

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Artisan Farms is proud to present 6 of our favourite recipes! Hover over each image to find the full recipe.

Slow Cooked Beef Tacos
Prep time: 45 min
Cook time: 4-6 hours
4 servings
Full Recipe
Bone in Ribeye – Family Style Dinner
Prep time: 20 min
Cook time: 1 hour
3-4 servings
Full Recipe
Beef Bolognese
Prep time: 20 min
Cook time: 1 hour
8 servings
Full Recipe
Beef Stew
Prep time: 45 min
Cook time: 3 hours
8 servings
Full Recipe
Nutrient Dense Beef Bone Broth
Prep time: 20 min
Cook time: 6-12 hours
Full Recipe
Beef Carpaccio
Prep time: 1 hour
Full Recipe
Beef Bolognese
Prep time: 20 min
Cook time: 1 hour
8 servings
Full Recipe
Beef Carpaccio
Prep time: 1 hour
Full Recipe

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    Slow Cooked Beef Tacos

    Prep time: 45 min
    Cook time: 4-6 hours
    4 servings

    Ingredients

    Beef
    2 8 oz Blade or Skirt Steaks
    1 cup of beef broth
    2 jalapeno peppers
    1 large red onion
    3 cloves of garlic
    1 1/2 tbsp. chipotle powder,
    1 tbsp. paprika
    1 tbsp. dried oregano

    Powder 
    1 tsp. salt and pepper
    2 tbs lime juice
    ¼ cup of tomato paste

    Pico de Gallo
    1 large red onion
    2 tbs lemon juice
    1 tbs extra virgin olive oil
    2 large tomatoes
    1 avocado
    1/3 of a pineapple
    1 tbs Salt &pepper

    Finish with
    ½ cup crumbled Feta cheese
    16 corn tortilas
    Sour Cream

    Instructions

    Cut up jalapeno peppers, onion, garlic and place it in the slow cooker. Place all the other ingredince in the slow cooker and make sure the beef is just sbmerged in liquid.

    Cut up all ingredience for the pico in to similar sized peices. Toss with spices, olive oil and lemon juice in serving bowl.

    Once the beef is finished cooking, pull apart with fork. Serve.

    Arrange on tortilas and top with feta and sour cream.

    Bone in Ribeye - Family Style Dinner

    Prep time: 20 min
    Cook time: 1 hour
    3 – 4 servings

    Ingredients

    18oz – 24 oz. Artisan Farms Prime Rib eye
    3 cups of little potatoes
    2 tbs of dried rosemary
    4 cloves of garlic
    2 cups of shitake mushrooms
    3 tbs of butter
    4 tbs of olive oil
    1 cup of Parmesan cheese
    ½ cup lemon juice
    1 bunch of kale
    4 tbs ceaser dressing
    ½ cup of pine nuts
    Salt and pepper

    Instructions

    Potatoes: Preheat oven to 425°F and line a baking sheet with foil. Scatter potatoes on the baking sheet. Toss well with olive oil, rosemary, garlic, and salt. Roast until crispy, about 45 to 50 minutes, tossing once halfway through.

    Mushrooms: Scatter mushrooms, chopped garlic, 2 tbs of butter, salt, pepper, and olive oil into a pan over medium heat. Sautee until tender – about 17 minutes.

    Kale Ceaser: Wash and massage kale. Combine Ceaser dressing, olive oil, lemon juice, pine nuts, salt, lots of pepper, and parmesan cheese, serve with parmesan cheese on top.

    Steak: Season rib eyes evenly on both sides with salt and pepper. Make sure steaks are at room temperature. Preheat oven to 350 degrees.

    Heat oil in a large cast iron skillet over high heat until oil shimmers and is very hot to hold your hand 3 inches above. The key is to get a great sear (hot) on your steak to caramelize the outside and lock in the juices.

    Gently steak in the skillet, sear on each side for 3-4 minutes until well crusted. Use an instant read thermometer to detect perfect temperature. Let steaks rest 5-10 minutes before serving.

    Beef Stew

    artisan farms

    Prep time: 45 min
    Cook time: 3 hours
    8 servings

    Ingredients

    3 cups of stew beef
    3 large carrots 
    3 full celery sticks 
    3 large onions 
    4 large cloves of garlic 
    1 cup of peas 
    3 medium red potatoes 
    2 sweet potatoes 
    4 cups of bone broth
    4 cups of water 
    3 TBS salt and pepper 
    1 TBS chilly flakes 
    3 TBS of olive oil 
    1/2 cup chopped fresh parsley 
    3 TBS chilly powder 
    2 tbs soy sauce 
    2 tabs Worcestershire
    1 tbsp. paprika
    1 tbsp. dried oregano

    Powder 
    1 tsp salt and pepper
    2 tbs lime juice
    ¼ cup of tomato paste

    Instructions

    In a heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. 

    In the same pot, cook onion, carrots, and celery until soft, 15 minutes. Season heavily with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 

    Add beef back pot then add broth, wine, Worcestershire sauce, thyme, bay leaves, chilly powder, chilly flakes, soy sauce, worchestirire. 

    Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.

    Add potatoes and simmer, covered, until potatoes are tender, 30 minutes. 

    Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley. 

    Nutrient Dense Beef Bone Broth

    Prep time: 20 min
    Cook time: 6-12 hours

    Ingredients

    1 pack Artisan Farms Grass Fed Bones
    3 carrots
    3 celery stalks
    2 onions
    2 spicy peppers
    4 garlic cloves
    1 cup of parsley
    2 lemons
    2 TBS apple cider vinegar

    Instructions

    Simply top all the ingredients and the bones with filtered water until generously covered.

    Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth. Bring to a boil, and then reduce to a simmer and cover. Cook for at least 16-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavour becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time.

    Strain and use or store.

    Beef Bolognese

    Prep time: 20 min
    Cook time: 1 hour
    8 servings

    Ingredients

    1 pack Artisan Farms Grass Fed ground beef
    Toonie sized spaghetti (fresh or dried.)
    2 cups Tomato sauce
    2 cups of fresh basil
    3 large tomatoes
    2 cups of shitake mushrooms
    1 large onion
    4 garlic cloves
    1 cup of parmasan cheese
    1 cup of red wine
    2 tbs salt and pepper
    1 tsp of chilly flake
    2 tbs of olive oil

    Instructions

    Sauté garlic and onion – about 5 minutes;

    Brown the beef – about minutes;

    Add everything else apart from the cheese, give it a good stir then simmer for 20 minutes minimum up to 3 hours cooking makes the beef incredibly tender and the sauce develops extra flavour.

    Boil the pasta as per the package instructions, in very salty water. Be sure to add half a cup to a cup of pasta water.

    Serve with parmasan and fresh basil.

    Beef Carpaccio

    Prep time: 1 hour

    Ingredients

    1 fresh Artisan Farms tenderloin
    1 tbsp. pine nuts
    ½ tbsp. Olive oil
    ¼ tbsp. truffle oil
    1 tbsp. sliced Parmesan
    1 tsp. lemon juice

    Instructions

    Place the beef fillet in the freezer until it is half-frozen

    After this time, remove from the freezer and cut into very thin slices using a very sharp knife. Place each slice between 2 pieces of greaseproof paper and gently beat with a rolling pin or mallet to thin out the slices even more. Store the in the fridge until ready to serve

    Make vinaigrette by mixing together the extra virgin olive oil, lemon juice, pink peppercorns and salt to taste

    Arrange the thinly sliced Carpaccio on a plate and drizzle half the vinaigrette over it. Refrigerate for 15 minutes

    When ready to serve, dress the rocket with the remaining vinaigrette and top the Carpaccio with it

    Decorate with the truffle oil and pine nuts and serve immediately

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