Farmer’s Market season calls for early mornings, blistering sun, windy days, and late lunches. But there is something magical about them that keeps me coming back, it’s not the blistering sun or wind that takes the neighboring booth for a ride, but it is you! I love getting to meet you, I love knowing who you are, what your kids names are, that fun tip you took last winter, what your plans are for the holiday, what your planning on cooking, and I love getting real feed back from you. It’s great to be able to talk with you and really get to know who you are and how you enjoying our beef. Not growing up in Nevada the Farmer’s Market is where I first felt that Nevada became my home. Which leads me to the title of my post Good Food. Good Friends. Good Life!
Living out on the ranch is wonderful and I wouldn’t trade it for a penthouse in New York City, but we are kinda far away so making new friends it a bit more challenging than it was back in Utah or Texas. We have been lucky to have some of you being loyalist since the first, (Thanks Mom!) and some of you reading this post, might have just stumbled a crossed our website us for the first time, and then there is Jen and Joe. I met these two at the Farmers Market a few years ago in Elko and they where skeptical of our American Kobe meat. They are world travelers and are self-proclaimed “Foodies”. They travel for the food and so when they heard that I was raising and selling American Kobe meat they where positive that they could not find that quality of meat anywhere around here, especially a place such as Podunk as Elko County 😉 . I asked them to try our meat and even offered to buy it back from them if they were not satisfied. Later that weekend we got this review from Jen, “When we bought rib eye’s last week at the farmers market, we were cautiously optimistic. We’ve had opportunities to travel to different parts of the world and are always looking for new food experiences. There aren’t enough words to say how excited we were at the amazing flavor and tenderness of what we got from you last weekend-cooked at home, from local sources like we envy when we travel!!! Can’t wait to have burgers on Independence Day! You’ve got customers for life and we’ll be sure to tell everyone we know how great you are!”
They where hooked and so was our friendship. A few months ago they blessed my life, again, when they gave me a baggie full of this green looking sauce. Let me be honest, it looked funky but it smelled D-elicious! I took it home to try it out. Now I have to be up front, I never use sauce on my steaks, I know it’s a good steak when all I need is salt, pepper, and a little garlic salt. Yes that means no A-1, or the other steak sauces out there. So I have never added some weird-looking green sauce to my meat. But if Jen and Joe recommend it. I knew I needed to give it a shot.
I marinated two New York steaks in this Chimichurri sauce over night, saving some of the sauce for topping, grilled them up the next day, and then had a romantic dinner for two on a Tuesday afternoon! Not only was the dish visually striking but the flavors popped in my mouth! It paired wonderfully with a perfectly cooked New York Steak! The Chimichurri sauce changed how I looked at sauces. Its flavor complemented the rich taste of the American Kobe beef and really took it to another eating level. Like any good friend would I begged them for the recipe and like a good friend they are the complied with my request and now I am passing this goodness on to you.
- 4 large garlic cloves
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh basil leaves
- 3/4 cup extra virgin olive oil
- 1/4 cup rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a food processor with the motor running, mince the garlic. add the parsley,cilantro, and basil pulse to finely chop the herbs. While the food processor is running, drizzle in the olive oil and then add in the rice vinegar, salt, and black pepper. Add half of the mixture on to your meat to marinate for at least 30 minutes but over night is recommended. You can heat the remaining sauce or just pour over the top for a beautiful dinner!
Are you serving a large crowd? Try this recipe with our American Kobe Rump Roast
Did you try the recipe? Take a photo and leave us a review on our Facebook or Instagram and you could receive on of our Brough Ranch hats or shirts! Make sure to tag us with using #BroughRanchBeef !
We just celebrate our daughters 1st birthday, and after having open heart surgery at 6 days old we wanted to celebrate Big Time!!! So we cut back the party list and pulled out the big guns, aka the Prime Rib Roast!
Being in charge of something as important as prime rib is the daunting task. They don’t just call it PRIME Rib for a reason, it is a prime cut full of marbling and if cooked correctly should melt in your mouth, giving you a wonderful meal that will be sure to leave people full and yet still wanting more!
Afraid of ending up with a dry roast, I went to the experts, my Mother and Mother-in-law. Both had tried and true methods and both where similar, which meant I knew I should have a wonderful roast to adorn the table of my daughters 1st birthday. One of the biggest perks with this recipe is that would I would be able to put in the oven and forget the Prime Rib while I could get the rest of the party set up and ready to go. I started with a cube of salted butter, yes a cube, and yes I channel Paula Dean, the non racist Paul Dean, and use real butter and a lot of butter! I smear that butter all over my Prime Rib making sure it gets into every crevasses and little flap, then I pull out the salt and pepper and my second most use seasoning Susie Q’s and apply liberally. I then cooked it in a preheated oven of 550*, yes 550 degrees, for 6 minutes per pound! Then shut the oven off DO NOT open the door and let it sit for 2 hours! Then let the majestic smell fill your home! When the two hours where up I removed from the oven cover with foil and let rest for 20 minutes so all those wonderful juices will go back into the meat! Slice as thick or as thin as you would like! I like to serve on a wonderful plate with mashed potatoes and gravy, warm buttery green beans, and a side salad. To say that it came out perfect was an understatement. My very opinionated, but loving and wonderful, Father-in-law ,gave it the big thumbs up, and lets just say I was very satisfied with the outcome!
The Perfect Prime Rib
- Pre-Heat oven to 550 degrees Fahrenheit.
- Rub stick of butter over raw prime rib making sure to get into all the crevices
- Liberally rub with Salt,Pepper, and Susie Q’s (or desired spices)
- Place in a shallow roasting pan with the fatty side up!
- Cook for 5 minutes per Pound for Rare, 6 minutes per pound for Medium rare, 7 minutes per pound for Medium.
- Turn off oven and DO NOT open oven for two hours.
- Remove from oven cover and let sit for 20 minutes
- Slice, Serve, and Enjoy!
This recipe will make any our delicious roast you can find them here.
*Did you try this recipe? If you did please share how it went to our Facebook page or leave us a review!
Mississippi Pot Roast
- Brough Ranch Chuck Roast
- 2 tbsp olive oil or vegetable oil.
- salt & pepper to taste.
- 1 packet ranch dressing mix.
- 1 packet dry onion soup mix.
- 1/2 cup salted butter 1 stick.
- 8 peperoncini peppers.
Place your Chuck Roast in a large Crock Pot, sprinkle packets of dry ranch dressing and onion soup mixes on to your roast, top with a stick of butter, then place peppers on and around roast. Cook for 8 hours on low or 4 hours on high. Serve with your favorite vegetable and big ole grin!
I have to be honest during the summer I have a hard time wanting to spend hours in the hot kitchen making a meal that will take 5.7 minutes to eat. Okay, let’s be more real, my 3-year-old will just say is “Yuck” and beg me to make chicken nuggets or “Mac and Roni”. I love American Kobe Ground Beef, it is quick to thaw and so diverse in what you can make with it; casseroles, gravy, and TACOS!!! Lucky for me, my oldest child loves everything wrapped in a warm tortilla shell and so… Ground Beef Tacos for the win!
There are many reasons that I love Tacos, 1st they are super quick to make while browning your thawed beef you throw in your spices and BOOM they are magically done! Secondly my oldest kid will eat them! Third, they are customizable for even the pickiest eater. I always add onions and garlic to my meat so that I can sneak in a little bit of veggies and then I add cheese and there is the taco my son eats and then I dress mine up with all “fixin’s” : tomatoes, lettuce, salsa,sour cream, etc. So when you are in a pinch for time and Ground Beef is whats for dinner take my suggestion and have Taco Tuesday even when its Wednesday!
Ground Beef Tacos
- 1 LB American Kobe Ground Beef
- 1/2 Small red or white onion chopped
- 1 Pinch of Red Pepper Flakes ( Or More if you want to add some spice in your life)
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1 Tablespoon Soy Sauce (optional)
- 1 Clove Garlic Minced or Garlic powder to taste.
- Salt and Pepper to taste.
Take your thawed ground beef place in a large skillet on medium heat add all the rest of the ingredients and cook until meat is brown. Serve on warm flour or corn tortillas, or heck, even a lettuce wrap would be great! Top with your favorite toppings and enjoy!
(Just a note I never measure when I cook so the only two things that are exact on my recipe is the pound of ground beef and the 1/2 small onion, may the odds ever be in your flavor! ) Click Here to fill your freezer with our American Kobe Ground Beef 20 LBS box!