CLA-rich, grass-fed sirloin steaks are rubbed with kosher salt, then loosely wrapped and refrigerated overnight. The steaks are wiped clean and seared in an iron skillet over high heat until nicely browned, then finished to medium-rare in a 550 degree oven. Meanwhile, fingerling potatoes, brown mushrooms, pearl onions and elephant garlic are sauteed stove-top.
While the steaks rest, the roasting pan is deglazed with cognac and the brown bits scraped loose with a wooden spoon. The finished vegetables are added to the pan with demi-glace, fresh thyme and smoked black pepper and heated through. A knob of cold, pasture butter is whisked in just before serving..
Pan-Roasted Sirloin w/ Mushrooms, Pearl Onions, Fresh Thyme & Cognac Demi-Glace
One of the most flavorful cuts of beef, the sirloin is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak, with the top sirloin generally being the most prized. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin.
SAO PAULO, June 16 (Reuters) – The world’s biggest beef processor JBS (JBSS3.SA) is under investigation by Brazil’s federal prosecutor’s office in a widespread corruption case that has targeted several companies in the beef industry.
Brazil is the world’s largest producer and exporter of beef, and its cattle industry has come under increasing criticism from environmentalists at home and abroad for its role in the deforestation of the Amazon rainforest.
The beef recalls are FSIS Class I, meaning that “use of the product will cause serious, adverse health consequences or death.”
Colorado Firm Expands Recall of Beef Products Due To Possible E. coli O157:H7 Contamination
Recall Release CLASS I RECALL
FSIS-RC-034-2009 HEALTH RISK: HIGH
Congressional and Public Affairs
Editors Note: This recall release is being reissued to expand the June 24 recall to include approximately 380,000 pounds of assorted beef primal products.
WASHINGTON, June 28, 2009 – JBS Swift Beef Company, a Greeley, Colo., establishment is voluntarily expanding its June 24 recall to include approximately 380,000 pounds of assorted beef primal products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today…
Stew meat, stock, fresh tomatoes, garlic, onion, peppers and spices.
Brown about 1 pound of local grass-fed beef in a spoonful of annatto oil.
Add in about 4 chopped tomatoes, one or two chopped chipotles en adobo and a cup of good beef stock and simmer, stirring occasionally until meat is tender, about 90 minutes.
Add fresh jalapeno, cumin, Mexican oregano, parsley and cilantro and simmer 5 minutes.
A dollop of crema Mexicana or a spoonful of agave nectar will cool it down if its too spicy for you.
Serve with tortilla chips, rice, beans or whatever suits your fancy tonight.
This just seems right on a cool fall evening.
Fresh beef and pork, about 3/4lb of each, onion, garlic, hot pepper paste (optional), unsulphered blackstrap molasses, Worcestershire, strained tomatoes, milk, thyme, S & P, egg, apple cider vinegar and a large sandwich roll.
Start by coarsely grinding the well-chilled meat into a glass bowl. Add the onions, garlic, thyme, S & P, Worcestershire and egg. Mix by hand until ingredients are dispersed, but take care not to over-mix.
Moisten the lightly toasted, shredded bread with a little milk and fold into the meat mixture.
If you are unsure of the seasoning, just fry a little sample to taste and adjust as you see fit.
Make the glaze by cooking the tomatoes, molasses, Worcestershire, vinegar and pepper paste together until thick and deep mahogany colored, about 5 minutes.
Put the meat mixture into a perforated loaf pan and cover with the glaze (I’m also going to roast a yellow potato and some greens beans). Cook in a 350 degree oven until the meatloaf reaches 160 degrees (about 1 hour and 20 minutes). Let rest 5 minutes before serving.
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