Old Fashioned Holiday Roast

This past Holiday Season we introduced a “New” Roast. Our Old Fashioned Holiday Roast is  cut from our Center Cut Sirloin and has been barderd and tied. It really is a wonderful roast that  gives a great presentation with out a lot of fuss.

Barded is an old technique that most of have used without knowing the term for it. Anytime you have cooked something wrapped in bacon you have barded. Barding is wrapping a leaner cut of meat with fat.  This helps add flavor and keeps the leaner meat moist.

When I cooked this roast I did a salt and pepper rub all over it before I seared it in a skillet.  The skillet I used has no handle so I am also able to use it in my oven. Once I seared the roast i removed from the skillet. I placed Rosemary, Tyme and two cloves of crushed Garlic as a bed for the Roast to cook on.

I also placed a few sprigs of Rosemary and Tyme on the top of the roast before placing it back in the oven. I had my oven at 200ºF  cook until you have reached your desired temperature.

I made a quick gravy out of the drippings left in the pan. I did use a fat separator first to get as much of the fat out that I could. I added about a teaspoon and a half of cornstarch to about 3 tablespoons of Milk once the cornstarch was dissolved I added it to the skillet and let it heat up just enough to thicken the drippings. Oh man was it amazing or what! Remove the butchers twine and fat before serving. The next time I make this I want to try and make a Yorksire Pudding (Alton Brown’s recipe) with the drippings!

~Paula

A Day at Roseda Farm

This past Saturday, Roseda Farm had the pleasure of celebrating the grand opening of the Roseda Farm store. It was so much fun to see so many people turn out to show their support to the farm and see what goes on there. In the store, not only is there Roseda beef, but also locally grown vegetables, Righteous Felon Jerky, and a painting of the farm,  from a local artist, Lisa Mitchell, available to purchase.

Waiting for Steak Burgers and Hot Dogs

There were Steak Burgers and Hot Dogs on the grill, and a wonderful hayride around the farm for all to enjoy.

Steak Burgers, and Roseda Hot Dogs on the grill

The hayride was hosted by Kristen who gave a great tour and provided information about the cows and calves. The calves in the picture below are from August. There are more mothers expecting soon. It was a great celebration!

Cows coming to say “Hi” to us on the hayride!

The farm store hours are Tuesday through Friday 10 am to 6 pm, and Saturday 10 am to 4 pm. Phone number is 410-472-2697. Feel free to come out and say “hi!”

15317 Carroll Road, Montkon, MD 21111

Cheeseburger Pizza

When I was a kid we used to make Cheeseburger Pizza and I thought that it was the most amazing thing ever….But I haven’t had it in well over a decade, that is until this last Friday night. I had been trying to figure out a way to put Roseda Beef on a pizza my mom kindly reminded me of Cheeseburger Pizza. I forgot how wonderful it truly is.

1lb Ground Beef
Mayonnaise
Mustard
Ketchup
Pickles
Tomatoes
Onions
Cheddar Cheese
Pizza Dough

We used homemade pizza dough and homemade pickles. While the dough was rising I browned the ground beef, shred the cheddar cheese, diced the onions, cubed the tomatoes and cut pickles up. After I cut the pickles I placed them on a paper towel to dry so as not to get a soggy pizza. Since it is still warm enough to cook on the grill that is what we did. Use your pizza stone just like on the meatloaf.

Mayonnaise, mustard, and ketchup spread.

After rolling out the pizza dough to the desired size we cooked the crust for a few minutes just enough to
make it easier getting on and off the grill once loaded down with toppings.

First put a layer of Mayonnaise down then your desired amount of Ketchup and Mustard down. Spread out evenly.

Now you are ready to add your ground beef, tomatoes, pickles, onion…followed by your cheddar cheese. Put on the grill or in the oven till your crust is crisp and cheese is melted.

Enjoy! ~ Paula

Onion Blue Burger

1 lb Roseda Ground Beef
Salt
Black Pepper
Blue Cheese
1 Green Pepper
1 Medium Onion

Mix ground beef with Salt and Pepper to taste shape into burgers. Chill in fridge for about 20 minutes.

Slice the green pepper and medium onion. Saute and set aside.

Once your burger is cooked almost to your preferred temperature add 2 tablespoons of the sauteed green pepper and onion on top of your burger. Place some of your blue cheese on top of this and allow to melt. Once you have reached you preferred temperature pull off of the heat a let rest for a few minutes to maximize your eating experience.

Onion Blue Burger

Garlic Onion Jam Wine Glaze New York Strip

Earlier this summer we had the pleasure of helping Graul’s Market at the Ruxton location with a Friday Night Lights cookout and made the most excellent find of Garlic Onion Jam by Stonewall Kitchen. Sounded like something we needed to use in a recipe with our beef.  Life happened and we got busy and it sat waiting for us to remember that we had it. Seeing Many Sparrows Blog using this same jam jogged our memory that we had this delicious treat waiting for us. Now we had to figure out what to do with it….New York Strips….We haven’t done a steak in a long while. What else to do with it though…..Off to Graul’s Market we went for inspiration.

Graul’s Market in Ruxton

We knew we wanted to thin the Garlic Onion Jam with a red wine so that we could put it on the New York Strips as they grilled, and also to spray on the New York Strips. What else to go with the New York Strips was the next question……What do we see when we walk in…….Fresh Sweet Corn…..LOCAL Sweet Corn…..From Baltimore County.

Local Sweet Corn at Graul’s Market

Grilled corn….YUM! For our grilled corn we also got Parmesan Cheese.(Will be posting the recipe for the corn and potatoes soon) All we needed now was the wine. Graul’s Ruxton also has their own wine shop with knowledgeable staff to help you pick out what will pair wonderfully with what you are eating.  They suggested Espelt Garnacha Old Vines.

Our Spoils From Graul’s Market In Ruxton

Once home we put a little Sea Salt on the New York Strips, and started the grill. While the grill was heating up I mixed together about 1/4 C of the Garlic Onion Jam with 1/2 C of the Espelt Garnacha Old Vines, and 1/2 tsp of Sriracha. You want the consistency to allow for easy spreading with a brush. Also we put some of the Espelt Garnacha in a spray bottle for spritzing the New York Strips with while on the grill.

The spritzing not only adds flavor by caramelizing on the New York Strip but it also helps pull the smoking flavor from the grill into the meat. We sprayed it about 6 times or so. 

New York Strips Being Spritzed with Espelt Garnacha

Once the New York Strips are seared on both side start brushing on the Garlic Onion Wine glaze.  Finish cooking till steaks have reached desired temperature. Let rest for a few minutes once you have pulled it off the heat and finally enjoy!

Almost Finished. New York Strip with Garlic Onion Glaze, and Smashed Potatoes

~Paula

Dry Rub

The Pennsylvania Beef Council invited us to hang out with them at the Atlantic City Food and Wine Festival in July. It was a ton of fun talking to everyone about Roseda Beef and letting them try it. One of my personal favorites is to watching peoples face as they try Roseda for the first time. No matter what cut it is there is always shock and awe over how truly amazing it tastes. For this trip we took the Roseda Sirloin Roast with a dry rub that we love to use on pretty much any roast or steak.  It allows that great beefy flavor that we love to come through and shine!

Dry Rub

To make the dry rub take equal parts Montreal Steak Seasoning, Sea Salt, and Fine Ground Dark Roast Coffee. Thoroughly mix it all together then rub on the meat and refrigerate over night.

Sirloin Dry Rubbed

For the Atlantic City Food and Wine Festival we actually rubbed them down on Wednesday morning and cooked them on Saturday Morning. Searing them before putting them in the oven to finish cooking the rest of the way.  

Set Up and Ready

Seared Off and Ready for the Oven

 This is a great rub for either steaks or roasts! Enjoy ~Paula

Chef’s Field Day on the Chesapeake Bay

One of the things I love about working for Roseda is that I get to have all kinds of really cool adventures with some awesome people in the food industry.  I was invited to attend a Chef’s Field day on the Chesapeake Bay, hosted by the Maryland Department of Natural Resources, Commercial Fisheries Division.  Steve Vilnit was our host and guide and was incredibly knowledgeable!

Crab Picking

Watermen

Commercial Fish Trap

Hoppers Island Oyster Aquaculture

We saw watermen out on the bay harvesting blue crab, visited a crab picking factory, and a commercial fish trap. At Hoopers Island Oyster Aquaculture, we learned how important oysters are to the health of the bay.  One oyster filters the algae out of 50 gallons of water each day!  I learned about the food chain and how important sharks are to the health of the bay, yes sharks. Sharks eat sting rays and sting rays eat oysters. When a shark is killed, the sting rays become more populous and devastate the oysters.  The circle of life is so important to the environment, whether it is the nitrogen and carbon cycles of grass – cow – cow patty – insects – soil or Chesapeake Bay algae – oyster – stingray – shark, it’s all very important and fascinating.  Many thanks and much appreciation to the Maryland Department of Natural Resources! — Mike

Oyster Lunch on the Grill

Grilled Meatloaf

In June we where invited back to E.N Olivier to do a second annual Barbecue demonstration. E.N Olivier is a great spice and olive oil shop that was recently voted by Baltimore Magazine Best Food Gift! We always have a ton of fun with Liz and the gang and we make some great food together. This year our menu consisted of Meatloaf, Back Ribs, Salt Encrusted Tenderloin, and Dirty Steaks. The meatloaf like everything was a huge success….It was gone within seconds of being served!

For our Meatloaf we actually did a compilation of different recipes from here and there. But the base of the recipe came from Victoria Gourmet. One of the spice brands that you can find at E.N Olivier. We of course twisted it and played with it to make it our own.

Spices

1/4 C Toasted Onion Herb (toasted-onion-herb)
2 lbs Roseda Ground Beef
2 tsp Victoria’s Red Pepper Flakes
Wine
1/2 C Sir Kensington Ketchup
1/4 C Burgandy Mustard
1 Red Bell Pepper
1 Medium Onion
1 C Diced Celery
1/2 C Bread Crumbs
1/2 tsp. Salt
2 Eggs

Sauce
Serrano Honey Vinegar
Onion Cabernet Jam
Burgandy Mustard

I soaked the Toasted Onion Herb and Red Pepper Flakes in wine. It was just wine that I had left waited till the herbs had soaked up all of the wine. Dice Onion, Red Bell Pepper and Celery, Crumbs, Salt, and eggs. Once this is well mixed put it in a form that has been lined with plastic wrap. Chill for at least 20 minutes.

Chopped Onion, Red Bell Pepper, and Celery

Mix in your spices, Ground Beef, Ketchup, Mustard, Red Bell Pepper, Onion, Celery, Bread Crumbs, Salt, and eggs. Once mixed completely put into a form that you have lined with plastic wrap. Let sit for 20 minutes.

Formed Meatloaf Up Close

You do want you grill to be fired up and heating up to 350 degrees with a pizza stone on it so that it will also be nice and hot.

While your Meatloaf is chilling mix your sauce.  Instead of a straight ketchup we used Serrano Honey vinegar, Onion Cabernet Jam, and Burgundy Mustard that we got at E.N Olivier. You can mix this any way that you would like to get the taste to your preference. We used the whole jar of Onion Cabernet Jam, 2 and 1/2 T of Serrano Honey Vinegar, and 4 T of the Burgundy Mustard.

Saucing the Meatloaf

 

Put the Meatloaf on to the pizza stone and use the plastic wrap to get it out of the form. Bake for about 30 minutes add your sauce on to the top and the sides. Put on another coat about every 5 minutes until the meatloaf has reached desired temperature. Let rest for about 5 minutes before enjoying your amazing grilled meatloaf!

Finished Meatloaf

You can find all spices at E.N Olivier

 

~Paula

Homemade Beef Stew Warms the Soul

With all the cold weather we have been having it couldn’t be a better time for some beef stew. I decided that I would try to make it as easy as possible and while making as much as possible from scratch. This included making my own stock.  I have never made beef stock, but thought it would be fun to try.  I looked at a few different recipes and had an idea of how I wanted to make it. I used a femur bone cut into lengths of 1.5 in.(about 6 lbs) I roasted the bones in a pan for about an hour at 400F. Then added tomato paste,

Marrow bones after the one hour roasting

large chunks of carrots, and onions on top of the bones.  After draining the fat off, put them into either a big pot, crock pot, or a roaster. I used a roaster and covered the bones with water (about a gallon and a half). If there is anything sticking to the bottom of your pan you roasted in either use a wine, beer, or water to get that off and add to your bones. I used Troegs Mad Elf in mine.

For seasoning I added 5 bay leaves, a pinch of sage, about 15 whole peppercorns, and 5 cloves of garlic. I left the roaster on and went to bed (300 F). In the morning, I used a sieve while pouring the stock into a container.  Ideally you will let it cool down so that the fat layer on top hardens and becomes easy to remove.

For the Stew:

12 C. Beef Stock

2 lbs. Stew Cubes

5 Medium Red Potatoes Cubed

2 C. Chopped Carrots

1/2 C Diced Onions

1 Bay Leaf

1/2 tsp salt

1 C. Barley

1 C. Frozen Peas

Instructions: Add beef stock to crock pot on low heat. Sear stew cubes. Once stew cubes have been seared, add to the crock pot along with potatoes, carrots, onion, bay leaf, and salt. Leave on low for at least 4 hours.  Half an hour before serving, add barley and frozen peas.  Serve on top of warm biscuits or cornbread.

Take Home Roseda Beef

Buying Roseda beef for your freezer is an exciting investment.  Whether you choose to purchase a whole, half, or a quarter animal you will experience the incredible convenience of having healthy, local beef in your home at all times.

At Roseda we carefully select and breed America’s top Black Angus cattle on our farm.  Our freezer beef is processed locally in Baltimore.  Once we process your order it is vacuumed packed in thick clear plastic.    All of the meat is individually labeled so choosing what cuts to thaw out for your next meal will be easy.

Our beef is sold based on the hanging weight of the animal.  We can customize your order to suit your needs.  Please give us a call, we would be happy to advise you in this process.

One Side   (250  –  400 lb.)	$3.10/lb
Split Side   (140  –  200lb.)	$3.20/lb
Front  Quarter   (130  –  200 lb.)	$2.85/lb
Hind Quarter   (130   –  200 lb.)	$3.60/lb

Having Roseda Beef in your freezer simplifies your life by making it easier to plan meals out, saves you time, and money.  You can order online at http://www.rosedabeef.com/freezerform.html or feel free to call us at (410)962-5530 if you have any questions.