Marinade for Greenfield Highland Flank, Flat Iron, Skirt, London Broil, or Eye of the Round

1-1.5 lb. London Broil, Flank, Flat Iron, Skirt or Eye of the Round Steak
2 Tbsp. olive oil
2 tsp. Lemon Juice
2 tsp. wine vinegar
2 tsp. maple syrup
2 cloves garlic, minced
¼ tsp. fresh ground pepper
¼ tsp. salt
4 tsp. fresh chopped parsley (opt.)

Mix all ingredients; pour over steak in glass or non-porous dish. Put in refrigerator for 3 hours or overnight, turning steak over at least once. Remove from refrigerator ½ hour before cooking to bring steak to room temperature.  For London Broil, cook on a hot grill, pan fry or broil in oven 5 minutes/side. For Flank, Flat Iron, Skirt or Eye of Round decrease cooking time to 3 minutes/side. Remove steak from heat, let rest for 5 minutes before slicing diagonally across the grain into thin slices, approx. ¼ inch thick. Enjoy!

Greenfield Highland Beef Short Ribs: Easy

1.5-2.5 lbs short ribs             
1 small leek, chopped white part only
1 small onion, chopped         
2 c. chopped celery               
1 large carrot, diced  
2 Tbsp. olive oil                      
2 cloves garlic, minced          
2 cups red wine or broth
1 Tbsp tomato paste              
Kosher salt                             
Fresh ground pepper

Preheat oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, roast for 15 minutes. Reduce oven temperature to 300 degrees. Heat oil in Dutch over, sauté fennel, leek, onion, celery and carrots and cook over medium heat 20 minutes, stirring occasionally. Add garlic, cook additional two minutes. Add tomato paste, wine or broth, salt, pepper and brown sugar and bring to boil. Place the ribs on top of the vegetables, cover the pot, put in oven and bake for two-three hours or until ribs are very tender, or place all in crock pot, cook 6 hours low or 3 hours high.

Greenfield Highland Beef Meatloaf

1 ½ lb. ground beef
1 c. fine, dry bread crumbs
1 medium onion finely chopped 
1 egg
1 T. maple syrup
¼ c. ketchup or tomato sauce
¼ tsp. fresh ground pepper                                                                                                                                                             1 tsp. coarse salt
1 large carrot, shredded or finely chopped
2 large stalks celery, finely chopped
3/4 cup loosely packed chopped parsley
1 clove garlic, minced
¼ tsp. red pepper flakes or 1 tsp. horseradish

Mix all ingredients together. Shape into two loaf and place in baking dish. Bake at 350 degrees for 45-55 minutes.

Greenfield Highland Beef Swedish Meatballs #1

1 lb. ground beef 
1½ c. fine, dry bread crumbs
1/3 c. onion finely chopped
1 egg
¼ c. milk
1/4 tsp. coarse salt 
12   oz. tomato based chili sauce
1 ¼ cup jelly, any flavor

Mix first six ingredients together. Shape into small balls and brown in butter or olive oil. Mix chili sauce and jelly. Put all into pot or crock pot with meatballs and simmer for one hour. Serve with toothpicks.

Greenfield Highland Beef Swedish Meatballs #2

1 lb. ground beef
1 onion, chopped
½ c. brown sugar
½ c. maple syrup
3 Tbsp. flour
1 ¼ c. water
¼ c. white vinegar
3 Tbsp. soy sauce

Make 1” meatballs, brown gently in 1 Tbsp. olive oil in large skillet for about 5 minutes. Set aside. In same skillet, combine remaining ingredients and bring to a boil. Add meatballs to sauce and simmer on low, stirring often, for 20 minutes.

Greenfield Highland Maple Brisket

3-4 lb brisket
1 bottle beer
1 can tomatoes with green chilies (medium)
1/3 c. maple syrup
1 large sliced onion
Salt and pepper

Brown Brisket in heavy skillet 5 minutes/side on med-high heat. Add all other ingredients to crock pot. Put in brisket, turn on crock pot 8 hours low, or 2 hours high, and 5-6 hours low. Enjoy!

Greenfield Highland Pot Roast with Parsnips, Carrots and Potatoes

3-3.5 lb. Chuck Roast                                         
2 tsp. tamari soy sauce
¼ tsp. fresh ground pepper                          
1 Tbsp. olive oil
1 medium onion sliced                                 
1 tsp. coarse salt
2-3 cups stock or water                                
1 Tbs. flour
2 tsp. maple syrup                                        
3 large carrots
2 large parsnips                                             
3 medium potatoes

Season beef with salt on all sides. Brown beef in heavy skillet for 10 minutes /side on medium high heat. Remove meat to crock pot or Dutch oven. Reduce heat to medium, add onion. Brown onion, add flour, stir until flour is absorbed. Add stock, maple syrup, stir to heat. Pour over beef. Cook in crockpot on low 4 hours. Peel vegetables and cut into thick slices. Lift beef and push vegetable down into stock, cook and additional 4 hours in crock pot. If using oven, cook beef 2-3 hours, add vegetables and cook an additional 1-1.5 hours. Remove meat, slice thickly, serve with vegetables and whole grain mustard if desired.

Greenfield Highland Beef Easy Oven Roast

Preheat oven to 500 degrees. Place Roast in Baking Pan. Rub Roast with salt, pepper or Highland Sweet. Put Roast into preheated oven. Lower temperature to 475 degrees. Roast 7 minutes per pound. Turn off oven. Leave Roast in oven 1/4 to 1/2 hour. Do NOT open oven door during final 15-30 min. Slice into steaks or at an angle in thin slices.

Amber Ale-Braised Highland Beef Chuck Roast

Featured in the Vermont Farmtable Cookbook
by: Tracey Medeiros
Photography by: Oliver Parini
Serves 6

Because there is very little waste with Highland beef, if you are lucky enough to have access to Greenfield Highland Beef, you can use a 2- to 3-pound roast for this recipe; it will still serve six. Pair this roast with mashed potatoes for a
delicious meal.

1 (3- to 4-pound) boneless beef chuck roast,trimmed
Kosher salt and freshly ground pepper
1 1/4 cup all-purpose flour
5 tablespoons canola oil
1 1/2 pounds yellow onions, thinly sliced
3 large garlic cloves, minced
1 tablespoon pure Vermont maple syrup
1 tablespoon tomato paste
1 1/2 cups low-sodium beef broth, or as needed
1 (12-ounce) bottle Vermont amber ale
1/4 cup apple cider vinegar
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
1 bay leaf
1 1/2 tablespoons whole-grain Dijon mustard
1 1/2 teaspoons cornstarch
2 tablespoons water

l. Preheat the oven to 325 degrees. Season the roast with salt and pepper to taste. Place the flour in a large, shallow bowl and dredge the roast in the flour.
2. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the meat and brown on all sides, about 5 miriutes per side. Transfer to a large plate and set aside.
3. Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook until soft and translucent, stirring often, about 8 minutes. Add the garlic, maple syrup, and tomato paste and cook for 1 minute. Add the broth, ale, vinegar, parsley, thyme, and bay leaf, scraping the bottom of the pot to loosen any brown bits.
4. Spread the mustard thinly over the entire roast and return it to the pot along with any accumulated juices. Bring to a boil over medium heat. Cover the pot and transfer it to the oven. Cook until the meat is fork-tender, about 3 hours, turning the roast over halfway through the cooking time.
5. Transfer the roast to a carving board and tent loosely with foil. Discard the ay leaf and thyme sprigs. Using a slotted spoon, transfer the onions to a plate and vent loosely with foil. With a spoon, skim any fat off the surface of the liquid and bring to a boil over medium-high heat. Continue to boil until the sauce is
reduced slightly. Combine the cornstarch and water in a small bowl, then whisk the cornstarch slurry into the liquid. Simmer until the liquid thickens, stirring often, about 3 minutes. Season with salt and pepper to taste.
6. Cut the roast into thick slices, against the grain, or pull apart in pieces. Arrange the meat on a platter with the onions and pour a little of the sauce over the top. Serve, passing the remaining sauce at the table.

Greenfield Highland Eye of the Round, London Broil Steak, or Skirt Steak

From the Hunger Mountain Coop 40th Anniversary Cookbook
Category: Main Dish
Preparation time: 3 hours or overnight for marinating
Cook time: 20 minutes
Servings: 3-4

1 to 1.5 pound steak
2 Tbsp olive oil
2 tsp lemon juice
2 tsp wine vinegar
2 tsp maple syrup
2 cloves garlic, minced
1/4 tsp fresh ground pepper
1/4 tsp salt
4 tsp fresh chopped parsley (optional)

Mix all ingredients and pour over steak in a glass or non-porous dish. Put in refrigerator for three hours to overnight turning steak at least once. Remove from refrigerator half an hour before cooking to bring to room temperature. Cook on a hot grill, pan fry or broil for 3-5 minutes per side, depending on thickness of steak. Remove steak from heat, let rest for five minutes and then slice diagonally across the grain, into thin slices approximately 1/4" thick.


Highland Hamburger, Best Ever!

From the kitchen of: Greenfield Highland Beef
Category: Main Dish
Preparation time: 20 minutes
Servings: 3-4

1 lb. Highland hamburg
¼ tsp. steak rub (opt.)
sliced cheddar or provolone cheese (opt.)

Preheat oven to 400˚. Make Highland hamburg into 3 or 4 patties. Sprinkle on steak rub if desired and press into patties. Heat ovenproof pan to medium high. Place patties in heated pan and sear 3 minutes on one side. Turn over and sear 2 minutes on the other side. Place pan into preheated oven for 2-3 minutes, adding slice of cheese to burger if desired. Remove burgers, season if desired, and enjoy!

Highland Beef Filet

From the kitchen of: Greenfield Highland Beef
Category: Main Dish
Preperation time: 15 minutes
Servings: 2-3

1 lb. fillet steak (tenderloin, delmonico, strip, sirloin)
1 tbsp. canola or olive oil, 2 tbsp. butter
1 tsp. dry mustard
½ tsp. kosher or reg. salt
½ tsp. freshly ground pepper
½ tsp. granulated garlic
2 tbsp. dried black cherries
2 tbsp. dried cranberries or cranberry sauce
1/4c. medium walnut pieces
2 cloves chopped garlic
½ c. dry red wine
½ c. broth or water

Preheat oven to 400˚. Mix dry seasonings together in a bowl, rub fillets generously with the rub. Heat an ovenproof sauté pan over medium high heat. Add oil to the pan. Place fillets in the pan and sear for 3 minutes. Turn over and sear for two minutes. Place pan in the oven for 5 minutes for medium rare for tenderloin, less for thinner steaks. Remove fillets from pan and let rest. Place pan on the stove and heat to medium heat. Add butter, cherries, walnuts, garlic and cranberries. Saute for 2 minutes. Add wine and broth and reduce by half. Serve over fillets.

Highland Beef Stew

From the kitchen of:Greenfield Highland Beef
Category: Main dish
Preparation time: 30 min. Servings: 6

2 Ib. Highland stew meat
1/4 c. flour seasoned w.salt & fresh ground pepper
2 onions, chopped
2 large stalks celery, sliced
2 large carrots, thickly sliced
2 cloves garlic, crushed
114 oz. cam diced tomatoes
1 bay leaf, crumbled
2 c. liquid (dry red wine, beef broth, water or mix)
1/4 Ib. bacon slices, cooked (opt)
1/4 c. brandy (opt.)
1/2 tsp. hot sauce or cayenne (opt.)

Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300* for 3 hours or until meat is tender.

Steak with Garlic Blue Cheese

From the kitchen of:Greenfield Highland Beef
Category: Main Dish
Preparation time:15 minutes
Servings: 3-5

2-4 Steak fillets, delmonico, strip loin or tenderloin
Itbsp. olive oil
1 red or white onion, thinly sliced
1 -2 cloves garlic, thinly sliced or crushed
4 ounces blue cheese
2 tbsp dijon or stone-ground mustard
4 tbsp cream cheese, cream or milk

Heat oven to 400. Heat oven proof frying pan and olive oil to med. high. Sear one side of steak for 3 minutes. Turn over and sear other side 2 minutes. Slide frying pan into oven for 3-4 minutes, depending on thickness of steak. Steak should be medium rare. Remove steak from pan to rest. In same pan saute onion and garlic until soft. Stir in cheese, milk or cream cheese, and mustard. When melted pour over steaks and serve.

Highland Beef Braised with Ale

From the kitchen of: Janet Steward
Category: Main dish
Preparation time: 30 minutes
Servings: 6

2-3 Ibs. round or chuck steak or roast flour for dredging the meat, salt and pepper
2 Tbsp. butter
2 Tbsp. oil
3 cups onions, sliced
1/4 c. cider vinegar
1 12 oz. bottle beer or ale
1 c. beef broth or water
2 Tbsp. Dijon mustard

Preheat oven to 325*. Dredge steaks or roast in seasoned flour. Melt butter and oil in heavy casserole on high. Brown the meat 5 minutes on each side. Remove the meat, reduce heat and brown onions till golden. Pour in vinegar to scald. Add ale and broth, bring to boil. Spread the tops of the steaks or roast with mustard and arrange in casserole, ladling half of the sauce over the meat. Cover and bake in oven two hours or until tender.

Highland Beef Stoganoff

From the kitchen of:Greenfield Highland Beef
Category: Main Dish
Preparation time: l5 minutes
Servings: 5-6

2-3 Ib. Highland Chuck Steak or Stew Meat
2 Tbsp. olive oil
1/4 c. flour mixed with salt and fresh ground pepper
2 cloves garlic
2 onions sliced
medium to large package sliced fresh mushrooms
1 cup sour cream or plain yogurt

Dredge roast or stew meat in seasoned flour. Brown in olive oil in heavy pot on medium-high heat for five minutes on each side. Transfer meat to crock pot, layer onions, garlic and mushrooms on top of meat. Pour 1/2 cup beef broth or water over all ingredients. Cover and cook on high for 6 hours or low for 8-10. If you are not using a crock pot, cook m heavy pot on stove top or oven. Just before serving add Ic. sour cream or plain yogurt. Stir to mix. Adjust seasoning if needed. Serve over rice or noodles.