** The Wee Croft **
Scottish Highland Cows

                                              Geneva’s Highland Roast

                                      by:  Geneva Armstrong, Starshire Farm

 

 2 Rolled roasts, frozen – about 3 lbs ea.

 Rinse roasts while frozen

 1 package Lipton Onion Soup Mix sprinkled over the damp roasts

 Seal in foil & place in baking dish

 Place in 250 degree oven while still frozen

 Bake 8-9 hours.  We like to cook overnight to enjoy the wonderful aroma wafting about (Warning –may induce pleasant dreams)

 Slice or pull apart and serve as with any melt-in-your-mouth roast

 

                                                   Marinade

1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste 4 strips of lemon zest

3 cloves garlic, crushed with the side of a cleaver or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, or oregano or a mix of all four 1/2 cup Extra Virgin Olive Oil

In mixing bowl combine ingredients. Recipe can be doubled for more quantity.

Place London Broil, flank steak, skirt steak, or Ranch Hand filets in a flat dish. Pour on marinade.

Cover and refrigerate for 24 hours. Turn occasionally.

 

 

                                       Laddie's Meatloaf

1 cup sliced fresh mushrooms 1/2 onion; chopped 1 slightly beaten egg 1/2 cup milk 1 1/2 teaspoons worchestershire sauce 1 teaspoon salt 1/2 teaspoon dry mustard

Several "grinds" of pepper 1 1/2 cups of soft bread crumbs 1 1/2 pounds  Grass-fed Highland Ground Beef 2-3 hard boiled eggs (optional) 4 tablespoons ketchup 2 tablespoon molasses

In mixing bowl combine milk, lightly beaten egg, Worchestershire sauce, seasonings, and bread crumbs. Let stand for about 5 minutes.

Stir in ground beef, chopped mushrooms, and onions; mix lightly but thoroughly.

Peel hard boiled eggs. Shape meat mixture into loaf while placing eggs in center.
Place in 13 X 9 X 2-inch baking dish.

Bake in moderate oven (350 degrees) for 1 hour.

Combine ketchup and molasses; brush on meat loaf after 1 hour and return to the oven (for approx. 10 minutes).
Makes a tasty glaze.

 

Slice across the loaf revealing a cross section of egg and place on plate. Garnish with parsley.
Serve with cross-cut potatoes.

 

Highland Swedish Meatballs

by  Eric Stenberg

 

1/3 c. chopped onions

1.5# Highland ground beef

11/2 c. bread crumbs

2 eggs

1Tbsp. Kosher salt

1Tbsp. sugar

¼ tsp. nutmeg

¾ c. milk

Sauce

3c. Homemade Highland Beef stock

3c. water

5Tbsp. flour

11/2 tsp.

3 bayleaves

1/12Tbsp. fresh lemon juice

Saute onions in oil until translucent. When they are cool add to beef mixture along with eggs, bread crumbs, sugar, salt, nutmeg, and milk. Form balls and sauté in oil until brown. Remove balls from pan and make the sauce by adding beef stock, water, lemon juice and bayleaves. Put balls back into sauce and continue cooking until the balls are done. Adjust seasoning and serve with egg noodles.

Enjoy

 

                                                      Ale Braised Short Ribs

                                                         by Eric Stenberg

                                                               Serves 6

 

6 pounds Bone-in Short Ribs

Salt and Black Pepper

3 cups medium bodied Ale

3 large onions-medium diced

2 carrots-medium diced

3 large parsnips-medium diced

2 large rutabagas-medium diced

9 cloves garlic

¼ cup All Purpose Flour

4 cup low sodium beef broth

1 16oz. can organic roasted tomatoes

1½ Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh thyme

3 Bay leaves

  Start by seasoning each rib with salt and black pepper.  Heat a cast iron skillet with canola oil until very hot.  Place ribs in bone side up and sear until each rib is golden brown.  Remove ribs from pan and let it cool for a couple of minutes.  Place ribs into pan deep enough to submerge ribs.  Meanwhile deglaze your skillet with the beer. Pour deglazing liquid and all other ingredients except flour over ribs.  Cover pan with foil and place ribs into a 275° oven and cook ribs for several hours.  To test doneness, place a knife into thickest part of the rib and twist.  If knife twists easily then the ribs are done.  Or use the old classic method - if they are starting to fall off the bone then you are ready.  Strain liquid from ribs into a saucepan and bring back to a boil.  Add flour, stirring constantly until thickened and the flour has cooked out.  Season with salt and pepper and enjoy.

I would serve buttered noodles with this dish.