Friday, May 26, 2017

My 4 Favorite Beef Recipes and Freezer Beef Recap

Whew!  We made it!  With my last three posts, you and I worked through all the steps needed to put beef in your freezer.  This might sound crazy to you, but I have had beef in my freezer since I was a little girl.  Grandma Phyllis and Grandpa Bill would gift us meat from their farm,

then when they stopped raising beef, we would buy meat from the Brook Locker all the way through my college years.  I will have to admit that I did buy meat from the store during my single days years, but as soon as Tall Guy and I got hitched it was back to having beef in my freezer.  In the early years of our marriage, we actually processed our beef right here on the farm.  We called in all the family about the middle of January, and cut and packaged meat until everyone was happy.  Family friends even joined in, it was an event that everyone looked forward to as a way of starting the new year with meat for the family.

Now that you understand what having freezer beef entails, you have a ball park figure of what purchasing beef from a farmer and processor costs, and you have a solid idea of how to order the cuts of beef you want, you are well on your way to having that delicious meat right at your finger tips, whenever you want it.  All that is left is to scour Pinterest for beef recipes to serve your family. Before you go too far,  I would like to share a few of my favorite beef recipes with you.

You are also welcome to scoot over to my Pinterest Boards and look at Beef Recipes I've gathered. Many are from my farmwife friends who use their own beef in the recipes they share. I hope you have enjoyed these posts and that they encourage you to explore the idea of buying beef from a farmer or  processor.  Be warned, though. Once you have your own beef in your freezer and enjoy the fresh taste, convenience, and satisfying knowledge of where your beef came from, you are not going to want to go back to the meat aisles in the grocery store.  It's ok.  You will be in good company.

Gooseberry Patch Recipe: Best Ever Lasagna (in the Crock Pot!)

I need to use my crock pot more often!  Trying to decide on dinner just wears me out some days, so Cookbooks like Gooseberry Patch's 101 Slow-Cooker Recipes, is a favorite "go-to" book.  On page 47, there is a recipe for Best Ever Lasagna! Looks yummy so let's git'er dun!

First, I have to get hamburger, which was in the freezer all packaged nicely and raised right out in our pasture!  The recipe calls for one pound of ground beef, but we like our beef, so two is much better!

This is my wonderful Pampered Chef steamer that cooks my two pounds of ground beef in 5 minutes!  

Just put the meat in the pot, kind of break it apart, and add about a 1/3 cup of water or so. Wish I had that cool Pampered Chef chopper thingy my friend Leah at Beyer Beware is always talking about!

Poof!  In five minutes it is cooked, AND the fat is separated from the meat! 

Put the lid back on, and it's a very easy trick to drain the water and fat out of the meat. It's even easier if you are NOT trying to pour and take a picture at the same time! Gonna have to shine my sink after this!

Here are the rest of the ingredients!
 First layer in the pot sprayed with cooking oil:  Noodles

Next add half of the hamburger.


Then half the sauce (I used more than the recipe called for because I added more meat!)

Half of the mushrooms.

Half of the Ricotta cheese ( I mixed it up a bit with the sauce).

Half of the Mozzarella cheese.

Now go back and review the last six pictures so that you have two layers! I added a top layer of noodles before adding the last half of the mozzarella cheese. This recipe calls for 1/3 cup water, but it doesn't say where/when to add it, so I poured it over the whole thing before putting on the lid.

Cover and cook on low for five hours.

And here it is all cheesy done.

Best Ever Lasagna

  • 1 lb. ground beef, browned and drained. I used two pounds of ground beef
  • 1 t. Italian seasoning
  • Lasagna noodles (or how ever many it takes to cover your pot twice)
  • 28 oz. jar spaghetti sauce (I used a bit more than that)
  • 1/3 Cup water
  • 4 oz. can mushrooms
  • 8 oz. pkg. mozzarella cheese
  • 15 oz. container ricotta cheese
  • garnish with Parmesan cheese
Cooking Directions

  1. Add Italian seasoning to ground beef, brown and drain off grease.
  2. Divide ingredients in half, and layer one on top of the other, starting with the noodles at the bottom of the crock pot.
  3. Cover, and cook on low for five hours.
  4. Serve with a lettuce salad and enjoy!


Quick and Easy Lasagna

Hey Peeps!

"___________ is for supper!" The mention of some foods just brings a smile to your face and a tug at your tummy. Around here, Tall Guy's eyes light up when he hears that Lasagna is on the menu. Unfortunately for him, that word has not been uttered for a while, so when I was telling him about a recipe I found for it over at  South Your Mouth, well,  I knew right away I was making it.

 Quick and Easy Lasagna

I was so excited to find Mandy's recipe!  Thanks to Stacey Little at Southern Bite for sharing her recipe on Facebook.  I recently spent a couple of days with Stacey and Brandie Skibinski at The Country Cook at a blog retreat, and let me tell you dear readers that I have never met nicer people, and these two CAN cook!

A big thanks to my good friend Cris at Recipes that Crock for bring us all together for that wonderful retreat. (She is at the bottom the staircase in the picture below.) We all learned so much from each other!  All these bloggers have wonderful blogs and Pinterest boards for you to pour over ONCE you finish reading my post of course! (wink wink)

Boy, this been a crazy weather week for us here in Northwest Indiana.  We saw windchill numbers registering about -15 to -20 below last Saturday night, and this Saturday I believe the high was in the upper 60's!  Only in Indiana, my out-of-state friends.....  Our motto is: "If you don't like the weather, just hang in there; it will change in a couple hours!"  It was a first on the Wallpe Farm....We washed our 4-H calves in our shirt sleeves!!  Our girls and their cousins had fun, but I'm not too sure the calves can say the same.  It's been a long time between baths for them!  Just in, I 'm seeing preliminary predictions of 4-6 inches of snow by Thursday!  See what I mean?  Lordy!

Meanwhile, back at the kitchen......Earlier last week, while our teeth were still chattering, I made this yummy lasagna based off of Mandy's recipe.  I tweaked it here and there to make it satisfy our tastes and what I had in the house.  It was delicious!  It was also super easy and took very little time to make.  I'm not sure why I always think it takes forever to make lasagna.  From start to finish, I was pretty much ready to serve this meal in about an hour and a half!  I even cooked the noodles!

The two major substitutions I made in this recipe is ground sausage for the ground beef and ricotta cheese for the cottage cheese.  I also left out the onion to please one sensitive tummy.  I always us the "good" cheeses made with whole milk, not skim.  I figure if you are going to make lasagna, you have to make it full on lasagna.  This recipe will be just as delicious if you do use ground beef, or you could use a combination of half ground beef and half sausage

Printable Recipe

Quick and Easy Lasagna

  • 1-1.5 pounds ground sausage, plain or spicy
  • 24. oz. jar spaghetti sauce
  • 2 Cups ricotta or cottage cheese
  • 3/4 Cup Parmesan cheese
  • 1 egg, beaten
  • 1/2 tsp. garlic powder
  • 9-12 cooked lasagna noodles
  • 16 ounces mozzarella cheese
  • 2 T. olive oil
Cooking Directions

1. While noodles are boiling, brown the sausage on the stove, drain fat, add sauce, and let simmer for 20-30 minutes.
2. Drain noodles, and combine the ricotta/cottage cheese, 1/2 C. of the Parmesan cheese, egg, and garlic.
3. In a 9 x 13 pan drizzle the olive oil on the bottom.  Layer ingredients in thirds: noodles, cheese mix, sauce, 4. oz. mozzarella cheese
4. Top with last of mozzarella cheese and Parmesan cheese.
5. Cover dish with aluminum foil and bake at 350 degrees for 35-40 minutes.
6. Uncover and continue to bake for 15-20 minutes until top is golden brown.
7. Let sit for 15-20 minutes before serving.

 Quick and Easy Lasagna

Beef in the Freezer: Part 3 What to Order

To finish up this series on how to put Beef in the Freezer, there is one last final step, and that is selecting how you want your meat cut and packaged.  Barb Beutler, of Beutler Meats, graciously let me share their Beef Cutting Instructions document below to help explain this sometimes tricky business of choosing what cuts will best work for your family.  Hang on, We will take this slowly.

Thanks to Blue Ridge Meats for this chart!
(ALL breeds of cattle follow this chart, male or female)

(It might be helpful to right click on this document, select "save image as," save it as a .jpeg to your computer, and then print if off so you can more easy read and follow along with explanations to come.)

1.   I have to tell you that Beutler's Meats changed up their order form from the last time I looked at it.  The newest option reads down the left side of the page, and it divides the cow into front and back. I bet you are wondering, "Why would you want to buy the front or back half/quarter of a cow?"  I know I was, so I called Miss Barb, and I asked her that very question.  Here's her answer in a nutshell:  The front half will give you most of the steaks if that is what you really want.  The back end of the cow gives you more roasts and hamburger.  There you go!  I learned some new information as well.  The only catch is that if you want mostly steaks, you need to find a friend looking for more hamburger because that back quarter/half needs to go somewhere.

2.  Sirloin Tip:  As a steak, this cut of meat works like a flank steak.  Sirloin Tip Steaks are great with marinades and cooked on the grill.  Use the meat for fajitas, steak salads, or steak roll-ups.  As a roast, this cut serves up a very lean roast and is great cooked rare to med rare then sliced for roast beef sandwiches.  If you just want more hamburger, this cut can be added to the pile to be ground.

3.  Round Steaks: We love to make fajita wraps, and I use quite a bit of round steak to make up the meat part of the wrap. Cut the round steak thinly, add some sliced onions and peppers, and you have the makings of a yummy fajita wrap or salad.  Round steak can be a bit tough, so keep the slices thin and DO NOT OVERCOOK!  We are all partial to rare/med rare here (except for hamburger). 

Cubed Steak: This cut is round steak tenderized, which means it is pounded or run through a machine that puts indentations in the meat and stretches it to a thinner slice, kind of like a pork tenderloin before you fry it.  Speaking of frying, if you love country fried steak and gravy, this is your cut of meat.  I also cut this up for fajita meat.

4.  Swiss Steak: Swiss steak is much like cubed steak only it is a thicker cut.  You might fry this up and serve with egg noodles, or you can make Beef Stroganoff with it.  If that is not your favorite meal, then I would add it to the hamburger pile.

Heel of Round Roast:  This roast is one of the least tender roasts, but it makes a great pot roast or you can cut it up into stew meat.  As in most of the roasts, it can also be put into the hamburger pile to add its leanness to your hamburger.

Flank Steak:  I like this steak because, like the Sirloin Tip, it is awesome marinated and cooked on the grill.

5.  Sirloin Steak:   This might be known as a "Poor Man's Steak," but cut thick and grilled correctly, it can be just as mouthwateringly delicious as its pricier members of the steak family.  I would go with the 1 or 1.25 inch thickness.

6.  T-Bone & Porterhouse Steaks OR Fillet Minon & New York Strip Steaks:  Might as well start with the best of the best steaks; although, my Tall Guy would choose a rib-eye steak over a fillet every time.  If you are sharing a half of beef with another family, this group requires a decision.  With the first group, you will have those large juicy steaks that every commercial uses when advertising grilling or restaurants.  The Porterhouse cut is the largest steak of them all.  The T-Bone steak is smaller but still ranks high in the minds of diners wanting a hefty cut of meat.  Sounds great, but here we go with the second group of fillets and NY Strips.  Why? Because we get more meat.  Chick here for more information. Once you decide on a group, you need to make a decision on how thick you want your steaks cuts, and how many steaks so you want in a package.  We go with 1.25 thickness and 2 per package.***
Red Rule of Meat


7.  Rump Roast:  This is the roast you think of on Grandma's Sunday dinner table with mashed potatoes, gravy, and veggies being passed around the table.  You should probably be polite, and split this roast in half unless you and your meat partner figure out some other arrangement.  It can also go into the hamburger pile if no one is overly fond of roasts.

8.  Arm Roast:  I'm trying to remember if we get this cut.  It is very versatile in that you can use it as a roast or stew meat.  We are a roast family because I love putting it in the crock pot with two cans of beer and letting it cook in the crock pot until done.  We eat a lot of roast beef sandwiches around here. And then there is always adding it to the hamburger pile (you can never have too much hamburger!)

9.  Chuck Roast:  If you are splitting a half of beef, you will have about 5 roasts to play with in your "What's for Supper?" family game.   Slow-cooked, this meat can be perfect in beef and noodles dishes.  You could also go with stew meat for stews AND soups.  Have some fun with this cut, or add it to the growing hamburger pile.

10. Brisket: I know there are some BBQ peeps out there just waiting for me to get to this premier cut of meat.  If you are not familiar with the possibilities of a brisket, Google it, and prepare to smoke it to perfection.  Keep the "fat cap" on the cut, and trim it yourself to preference.  I would never put it on the hamburger pile.

11. Rib (bone in) Steak or Rib-Eye Steak:  Ah!  Here we are at the heart of my family's favorite cut of beef, Rib-Eye Steak!  We go boneless, but if you are a gourmet chef/cook and want to serve an impressive dinner, you can keep the bones in the meat.  Here also is a great example of how the Red Rule of Meat can make you pause and consider.  These steaks are delicious, and I think the thicker they are, the better they are.  This means we don't have many packages of them in our freezer.  You can go the other way, and go with 3/4 inch thickness.  You would have more steaks, and they will make the world's best rib-eye steak sandwiches.  Ok, now I'm getting hungry!

12. Short Ribs and Boiling Beef:  When you think of ribs, I know you are picturing meat dripping with sauce and you are probably making those sounds you make when you are in food heaven, BUT those ribs are pork ribs 97% of the time.  Beef ribs are not as meaty, but some love them just the same.  I use them plus the boiling beef to make be small beef bites that go best with noodles.  It's a bit of messy work to get the cooked meat off the rib bones, but it's worth the effort!

13. Soup Bones:  These are just what they say they are.  Like Group 12, this cut brings both meat and flavor to your soups.  Cook down in a large pot or crock pot, remove the meat from the bones, keep the broth, add veggies or whatever makes your heart happy, and you have beef soup!

14. Hamburger:  Alrighty, it's time to do something with the pile of meat we set aside for hamburger.  I've never had to worry about "fatty" hamburger when using the meat from our cows, but you can talk to your processor about leanness of your ground beef, and get your desired percentage. The dilemma here is in the packaging.  Most recipes call for a standard one pound of hamburger, so there's a vote for one pound bags. If you are serving more than four people, or like to have extra hamburgers to pack in the next day's lunch, you might want to go with 2 pound bags.  To throw a wrench in all of the figurings, we get ours packaged in 1.5 pound bags because I think 1/4 hamburgers are skimpy, and when making lasagna or cheeseburger pie, we like the extra meat in these dishes. 

15. Hamburger Patties:  I believe this is an extra const on your ordering process, but many a family swear they wouldn't go without premade patties sitting in their freezers.  In a pinch, it is so convenient to have hamburger patties ready to go on the grill, even if they are frozen.  Extra guest show up?  You get home late from a game?  No worries when you can run to the fridge and grab some patties to plop on the grill.  

 16. The Rest of the Meat:  
        Liver:  Well, you either love it or hate it or have never tried it.  We get our liver and deliver it to those in the family who like it.  I'm in the third category, but there are too many other delicious meat cuts that I love.  
        Heart: Apparently the beef heart can be grilled, fried, and used as a substitute for a hamburger, but I haven't had it any of those ways.  If you hate to waste meat, you can throw it in the hamburger pile, or you can make your dog happy, and cut it up to use as a treat.  
        Tongue:  This is Tall Guy's other favorite piece of beef, and believe it or not, I have tried this cut and actually liked it!  The girls even liked it until I told them what they were eating.  Pressure cook the tongue, peel off any parts that make it look like a tongue (taste buds), and the slice it for sandwich meat.  It can also be eaten like a piece of roast.  It's seriously good if you are a master of mind over matter.

Whew!  That was a lot of information, but I wanted to be thorough so if you go into to a processor to discuss your cutting options, you will go fully armed with knowledge.  In the next post, we will wrap all this information up in a recipe bow!

Beef in the Freezer?: Part 2: The Money End of the Deal

In my last post, we chatted about where to look for farmers or producers to find beef for your freezer. The next question to explore is

"How much does it cost to buy freezer beef?"

I am going to talk about the way Tall Guy and I figure beef prices for our customers.  There may be other ways to figure it, but I'm going to stick with what I know.

You will pay the farmer for the beef and the processor for the cutting and packaging of the meat!

We are the farmer end of this deal.  Once a cow is filled, meaning all parts are spoken for, we usually wait until the day Tall Guy takes the group to the processor to determine a price per pound.  On that day, we check the market value of live cattle and set the price.  You can keep an eye on beef prices by visiting any grain/livestock business.  We keep Brownfield Ag News on our phones and check prices, at least grain prices, 2-3 times a day.  If you go to this page and click on Markets, you will see a page like this

When you see these prices, you are paying for the whole cow.  This means everything from the horns, if they have them, to the tail.  Let's look at the June price for Live Cattle, and round up $1.23.9 to $1,24 a pound.  Tall Guy will usually add $.05 to that price to help cover the cost of feed, so now we are at $1.29 a pound.

The market weight of our beef cows averages around 1200 pounds.  We have some bigger, and some are smaller, but 1200 pound is where we like them to be.  1200 pounds x $1.29 = $1,548.00 for all the meat off of one cow.  Half of that would be $774.00, and a quarter of the cow comes to $387.00.
Of the 1200 pound cow, 64% (an average) is edible meat.  In a 1200 pound cow, you would have 768 pounds of meat, a half would be 408 pounds, and a quarter would be 204 pounds of meat.

TG adds $5.00 for every quarter of beef or $20 a cow for transportation to the processor.  If you were buying a quarter of beef from us in June, we would quote you an estimated price of $392.00 payable to us before your beef is picked up from the processor.  If you follow cattle prices at all, you know that they are volatile at times, so that number can fluctuate between now and the date your beef arrives at the processor.

The processors have their own formulas for figuring cost of processing, and I cannot speak to that specific number.  I can tell you though, that our processing cost for our last quarter of beef was around $150.00.   That would give the buyer at total estimated cost right around $542.00 to have a quarter of beef sitting in your freezer.

We should take a moment and talk about freezers because a quarter of beef will take up more room than most of your refrigerator freezers have.  If you are considering buying beef in bulk, you might also think about buying a chest or upright freezer.  If you just want to store your meat in the freezer, you might like a chest freezer like the ones here.  I grew up with a chest freezer, and about the only negative I can say about them is I was always afraid my mom would fall in ours.  See she is 4'9 1/2" and has to step on a small stool to get to the bottom of the freezer.  It was kind of a family joke ;-)
You might want to look at an upright freezer if you are vertically challenged like my mom, or you want to see everything in your freezer without digging.

Here is what a quarter of beef looks like in my upright meat freezer:

I could easily get all this meat onto two shelves, but I spaced them out so you could better see how much of each selection a quarter of beef  provides.

Hamburger stacked on the bottom,

Roasts and boiling beef on one shelf,

and steaks on the next shelf.

As a bonus for making it this far, I am going to share with you one of my all-time favorite hamburger recipes:  Cheeseburger Pie!

Printable recipe

Cheeseburger Pie

  • 1 pie crust, baked
  • 1 lb. hamburger (or a bit more!) browned and de-greased
  • 3/4 C. onion (TG doesn't like 'em so I left them out. I LOVE onions!)
  • 1 large can mushrooms
  • 4 eggs, slightly beaten
  • 1 C. shredded cheddar cheese
  • 1/2 C. milk
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. Italian seasoning ( I used "a bit" more than that!)
  • 1 C. pizza sauce
  • 1 C. or more shredded mozzarella cheese
Cooking Directions
  1. Pour all ingredients except pizza sauce and mozzarella cheese in a baked pie shell. Bake for 40-45 minutes. at 350.
  2. Take out, add pizza sauce over pie, and bake 10 minutes more.
  3. Take out, cover the top with mozzarella cheese and set back in the oven to melt (TURN OVEN OFF!)
  4. Remove when cheese is melted and let cool and set for 15 minutes.
  5. Serve, and enjoy!
Once you have decided on the amount of meat your family needs, the last step is to choose your cuts of meat.  My next post will take you step by step through an order sheet, and I will explain each choice and give you some guidance on what you should think about as you make your selections.

Thursday, May 25, 2017

Beef in the Freezer? Part 1: How Does It Get There?

With summer just around the corner, it's time to start thinking about grilling our favorite piece of meat.  What is your favorite?  Juicy hamburgers?  Sizzling steaks?  Chunky kabobs?  I love them all, and it's so easy for me to pull out a package of hamburger, rib eyes, or sirloin from my freezer and start the thawing process....

What?  You don't have meat in your freezer?

You have to run to the store and buy your beef?

That's actually the way most people get their meat, but there is another way.  Out here in the country, quite a few people have upright or chest freezers in their garages or basements, and inside them, there are vegetables, fruits, and meat just chilling and waiting to be used. Let's talk about getting some beef into your freezer.

We are lucky in that we raise feeder cattle.  Our freezer always has beef in it, but it also has quite a bit of pork sausage because we buy a half a hog from friends and have it all made into sausage, keeping the chops out for other meals.  So how does this all help you?

The first step to putting meat in your freezer is to

Find a farmer or a processor.

Around our county, people usually know who raises feeder cattle, the type you want to buy for meat. If you have friends living in rural areas, you might ask if they know of anyone selling freezer beef. Some farmers advertise with signs in front of their homes that they sell freezer beef. If you do not have luck with this method, you can also contact your county extension office.  The people working there can be a great source of information about connecting you with a farmer.

Another place to check is with a meat processor.  We have a couple of businesses close that process meat.  One is the Brook Locker, and the other is Beutler's Meat Processing in Lafayette.  These businesses go to local farmers who raise cattle to get their meat.  They may connect you to a farmer or tell you they have beef to sell from their meat on hand. You can also visit BOAH Indiana Buyer Guide to see a map meat processors in Indiana.

Once you find a farmer or business that will sell you beef, the first question they will ask is,

"How much beef do you want?"  

When they ask this question, the right answer will be "a quarter, a half, or a whole cow."  What?  Yep, your answer will come from one of these choices, but what do they mean?

  • When you buy beef from a beef producer or processor, and you don't want all of the meat from one cow, you have the choice to buy it on the halves.  If you want to purchase a quarter of beef, you need to find another buyer or you will be matched up with one so that the processor is working with cutting half of a cow (and won't have a quarter of beef that no one wants). You can also buy a half of beef and make all the decisions on your own.   
  • If you just want a quarter of the beef, know that this means you will get half of every cut on that side of beef; you will get half the roasts, steaks, hamburger, and other cuts from that half of the cow.  You can choose just the back or just the front quarter, provided you have someone to take the end you don't want.  I will talk more about this in Part 3 of this Freezer Beef series.
The last part of this beginning process is to decide when you want your meat.  We work primarily with Beutler's Meat Processing, and it takes about two weeks for your beef to be packaged and ready for pick up. Another consideration is how far out the processor is booking cows for processing. Summer is usually very busy because of 4-H fairs.  A large number of animals shown at the fair are "Market ready" and leave the fair to serve as food for consumers.  As an example, Tall Guy and I booked three days in June to bring in cows, one date in August, and one date in October.  That's how far out the processor's calendar is filled, and I'm sure they are getting to the end of the year before having open dates.

This all might sound a bit complex, but do not worry.  Farmers and processors will walk you through the process once you decide to buy freezer beef.  Why go through all the hassle?  Many of our customers say they like knowing where their meat comes from and how it was raised.  A good number of them say it also tastes incredibly better than meat they purchased at the store! If you have the money up front, it can actually be cheaper to buy meat in bulk.  The best reason for buying freezer beef is having it all right there, handy and ready to go in your crock pot, on your grill, or into a marinade so you can make all your favorite beef dishes at your convenience.

You know, I don't think there is ever a bad time to make up some beef and noodles. My family doesn't care if it's -13 outside or 73 in the shade; they love it when I serve up Beef and Noodles.  The noodles aren't too hard to come up with; I always keep a few bags of Amish noodles in the pantry, or if I'm lucky, my mom has some homemade noodles to share. The hard part of the recipe is wondering if you can find a roast, stew meat, or even short ribs to come up with the broth and meat part of the recipe. Luckily, I have all those cuts in my freezer.  Let's make some Beef and Noodles!

This is a super simple recipe, and don't judge but I used Amish noodles that I found at a wonderful store near by called The Homestead Bakery, located in Remington, Indiana, just off I-65.  (They have also opened a store in Carmel, Indiana).  For the beef, I gathered up about four packages of Beef Short Ribs, and put them, frozen,  in my crock pot with my usual two cans of beer and seasonings of garlic, beef seasoning, and seasoned salt.  About 4 hours later I had the most wonderful smell going throughout my house and this lovely meat cooling so I could pick it off the bones.

YUM!  From the chunks of meat pulled from the bone, I shredded the meat into strips and degreased the broth.  

Now it is time to work some magic.  I added some extra beef broth to what I had because the noodles will soak up a lot of liquid as they cook.

How much broth you add is a bit of a mystery because it depends on how much you had to start with in the pan.  My best instruction is to make sure as the noodles cook, there is still liquid visible in the pan, like you see in the picture below.

The last step is, of course, the best step because all that is left to do is scoop some into a bowl, and enjoy!

Short Ribs Beef and Noodles

  • 6-8 sections Beef Short Ribs
  • 2 cans Beer
  • 1 Tbs. Garlic, minced (may add more or less)
  • 1 Tbs. Beef seasoning
  • 1 Tbs. Seasoned salt
  • 3-4 Cups Beef Broth (as needed)
  • 1 16 oz. bag Amish noodles
Cooking Directions
  1. Place frozen short ribs in a crock pot with the beer, spices, seasonings, and garlic. Cook on high for 4 hours.
  2. If ribs are thawed, try 4 hours on low.
  3. Remove ribs and meat out of the crock pot, and let meat cool until it is touchable.
  4. With a knife, fork, or your fingers, separate meat from the bones and fat.
  5. With a large spoon, skim off fat that covers the top of the remaining broth.
  6. Bring broth back up to a boil and add the noodles.
  7. Stir and gauge the liquid remaining liquid in the pot. Add more broth as needed until you see it rise to the top of the noodles.
  8. Reduce heat to a lower temperature as noodles continue to cook.
  9. Stir occasionally, until noodles are done.

The next post in this series of four posts will guide you through the cost of buying freezer beef and having it processed.