Foxtail Farmstead LLC

Breeders of Scottish Highland Cattle

Pastured Highland Beef, Breeding Stock, and Pasture Ornaments

1927 Cumberland Road
Bedford, PA 15522

ph: 814-624-2410

eberhart@foxtailfarmstead.com

  • Home
  • About Highland Cattle
  • Our Highland Fold
  • Highland Cattle For SaleClick to open the Highland Cattle For Sale menu
    • Highland Bulls for Sale
    • Highland Cows for Sale
    • Highland Heifers for Sale
    • Highland Calves for Sale
  • Pastured Highland BeefClick to open the Pastured Highland Beef menu
    • The Butcher's Block
    • Highland Beef Recipes
    • The Chef's Tips
  • Links
  • Contact Us

Featured Highland Beef Recipes

 Tangy Lime Grilled Top Round Steak

 

Tangy Lime Grilled Top Round Steak    
 Makes 4 servings
Prep time: 15 minutes      Cook time: 10 minutes      Marinade time: 6 hours or overnight      Total recipe time: 20 to 25 minutes

Ingredients

  1. Beef top round steak, cut 3/4 inch thick (about 1 pound)
  2. Salt and ground black pepper
  3. Marinade - see below

The Marinade:

  1. 1/4 cup fresh lime juice
  2. 2 tablespoons brown sugar
  3. 2 tablespoons vegetable oil
  4. 1 tablespoon Worcestershire sauce
  5. 3 large cloves garlic, crushed

Instructions

  1. Combine lime juice, sugar, oil, Worcestershire and garlic in small bowl.  Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
  2. Remove steak from marinade; discard marinade.  Place steak on grill grate over medium heat.  Grill, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally.  (Do not overcook.)
  3. Carve steak into thin slices. Season with salt and pepper, as desired.

 

Garlic-Herb Crusted Beef Roast

Garlic-Herb Crusted Beef Roast    

Makes 6 to 8 servings

 Total recipe time: 1-3/4 to 2-1/4 hours

Ingredients

  1. Boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
  2. Salt and ground black pepper
  3. Rub - see below
The Rub:
  1. 2 teaspoons garlic-pepper seasoning
  2. 2 teaspoons dried basil leaves, crushed
  3. 2 teaspoons dried thyme leaves, crushed
  4. 1 teaspoon dried parsley leaves, crushed

 

Instructions

  1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  4. Carve roast into thin slices; season with salt and black pepper, as desired.

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce    
Makes 6 servings 
Total recipe time: 35 minutes 

Ingredients

  1. 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
  2. 2 teaspoons coarse grind black pepper
  3. 3/4 teaspoon salt
  4. 3/4 teaspoon sweet paprika
  5. 2 cloves garlic, minced
  6. Dipping Sauce - see below
The Dipping Sauce:
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 3 cloves garlic, minced
  4. 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
  5. 1/2 cup dry white wine
  6. 2 tablespoons tomato paste
  7. 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
  8. 1 cup ready-to-serve beef broth
  9. 2 teaspoons cornstarch

 

Instructions

  1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
  2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
  3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
  4. Place kabobs on grill grate over medium heat. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Copyright 2009 Foxtail Farmstead. All rights reserved.

Web Hosting by Yahoo!

1927 Cumberland Road
Bedford, PA 15522

ph: 814-624-2410

eberhart@foxtailfarmstead.com