As of Monday, my freezer now contains 1/4 of a cow. Chopped or ground up into delicious cow parts, but still 1/4 of a cow.
1/4 of a cow is a lot of cow. Let me take you on a tour:
18 pounds of ground beef (give or take a pound)
2 rib-eye steaks (2.5-3 lbs a piece)
ribs (2.2 lbs)
rump roast (3.2 lbs)
shoulder roast (2.5 lbs)
sirloin steaks (2.1 lbs)
filets (1 lb)
2 chuck roasts (3-4 lbs a piece)
NY strip steaks (2 lbs)
That's something like 40 POUNDS of beef in my fridge. Space- and cost-wise, we found it most efficient to split a cow 4 ways. The grand total per couple: $325. Not too shabby since there are some really nice cuts in there, it's all pasture-raised beef and from a local farm. You try buying filet cuts for $7-$8/lb.
For you Georgians, we got our cow from Riverview Farms. For you non-Georgians, this cool website can help you find where you can go in your neighborhood.
Needing room for more vodka, I quickly defrosted a chuck roast and embarked on a recipe I've been desperate to try for awhile now. The one and only Boeuf Bourguignon (yes, Julia Child's recipe). If you're not interested in the recipe, look at the picture, drool and be on your way. If you want the recipe, read on:
Delectable is an understatement. Michael and I were once watching Paula Deen and she sampled some buttery concoction and completely "took a moment" for herself and her food. If she sampled this dish, she would've passed out. It's seriously that good.
The recipe isn't complicated, but there's a lot of waiting for things to cook and two side recipes to make at the same time. Are you ready?
6 oz. bacon, cut into matchsticks
3 lbs. stewing beef cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups of wine (I used a Beaujolais)
3 cups of beef stock
1 Tbsp. tomato paste
3 cloves garlic, smashed
1/2 tsp fresh thyme
1 bay leaf, crumbled
Preheat over to 450F.
1. In a Dutch oven, saute the bacon over moderate heat until lightly brown. Remove to a side dish with a slotted spoon, leaving the bacon grease in the pot.
2. Pat down the beef with paper towels. Saute the pieces a few at a time until brown on all sides. Remove to the side dish with the bacon.
3. In the same bacon grease, saute the vegetables until brown.
4. Add beef and bacon to the pot and toss with salt and pepper. Sprinkle the flour over the mixture and toss again. Put Dutch oven in the heated oven for 4 minutes. After four minutes, remove, stir mixture and put back in oven for additional four minutes.
5. Remove from oven and lower heat to 320F.
6. Back on the stove, add wine and enough stock to barely cover the meat. Add tomato paste, garlic and herbs. Bring to a simmer. Cover and set back into the oven. The mixture should simmer slowly for 2.5-3 hours. When done, the beef will shred easily with a fork.
Now for the two side recipes.
First, sauteed mushrooms (1 lb mushrooms halved, 2 Tbsp. butter, 1 Tbsp. oil, 2 Tbsp. green onion--over high heat, melt butter and oil till foaming. Add mushrooms and stir consistently until they just begin to brown. Add green onions. Stir for another minute. Remove from heat and set aside.)
Second, braised onions (18-24 peeled white pearl onions, 1.5 Tbsp. butter, 1.5 Tbsp. oil, 1/2 cup beef stock, salt, pepper, parsley, bay leaf and thyme. Melt butter and oil over medium heat. Add onions and saute for 10 minutes until browned all over. Add stock, salt, pepper and herbs. Cover and simmer for 40-50 minutes until liquid has nearly evaporated. Remove from heat and set aside.)
Back to the beef:
7. Pour contents of pot over a sieve into a saucepan. Put meat and vegetables (the mushrooms and onions from above too) back into the Dutch oven.
8. Bring the sauce to a simmer. The final consistency should allow you to lightly coat a spoon. If too thick, add stock. If too thin, boil to reduce. Pour this deliciousness over the meat and vegetables. SERVE!!!!!!!
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