Skelton Farms

Recipes for cooking Grass-fed Piedmontese beef

The following recipes are tested and tried using our own grass fed Piedmontese Beef. While they should work with other breed of cattle raised on grass, Piedmontese beef has unique characteristics  that contribute to the tenderness of the beef. The results may vary with other breeds that are grass finished. I recommend using a digital meat thermometer, and using an oven thermometer if you are not sure of the temperature of your oven. Enjoy!

Roast Beef cooked medium, pink & juicy                      Exterior  brown crust
photos by Trish in our "test" kitchen

Roast Beef
Total cooking and prep time about 3 hours 15 minutes  to 4 hours
3-4 lb Round Roast or Rolled Rump Roast ~ grass -fed Piedmontese Beef (room temperature, or close to it)
One sliced onion
One clove of garlic                                                                                                                                         
  salt & pepper                                                           
Olive or Grape seed oil

Preheat oven to 225 degrees
Line a shallow roasting pan with the sliced onion.
Rub roast with the oil, garlic clove, salt and pepper.
Place room temperature roast on the bed of sliced onions. Roast for 2 to 3 hours until internal temperature reaches desired temperature. The medium done roast in the photo was removed from the oven after 2.5 hours when the internal temperature was about  126 degrees.  The outside of roast will be a pale grayish color and not very appetizing don’t let this worry you.  Cover the roast with foil and let the roast rest for 20 min to one hour. The temperature will rise to 130-131, then begin to slowly fall.  With the roast out of the oven raise the oven temperature to 475. When the the oven has preheated to 475 put the roast back in the oven for 10 min..no longer.  You can wait and do this last 10 minutes of cooking before you are ready to eat, no need to let the beef rest you have already done that. The roast will have a beautiful brown crust on the outside and be medium done and juicy on the inside from end to end.

Standing Rib Roast
One 4 Rib Grass-Fed Piedmontese Beef Roast

Follow directions for roast beef recipe above except lower the temperature to 200 degrees.  The browning 10 minutes is the same 475 temperature. Cooking time will vary depending on your oven and exact weight of your roast, but still should be in the 2 to 3 hour time frame.

Shredded Beef
This is a crowd pleaser.
This recipe serves about 6 to 8 and can be easily multiplied for larger crowds.

2 lbs beef cubes ~ defrosted & patted dry with a paper towel
2 T cooking oil (grape seed , olive or canola)
1 onion, finely chopped
1 or 2 cloves of garlic, finely chopped (optional)
Salt & pepper to taste
Prepared Cole slaw (optional)
Beef stock or water

Saute the beef cubes on medium high heat in a large heavy bottom stockpot or deep skillet with oil. Make sure the cubes are nicely browned before you turn them. Once browned, remove the cubes from the pan, lower the heat and add the onions. Saute for a few minutes, then add the garlic. Once softened and lightly browned add the beef cubes back to the pan and cover with water or beef stock (about 4 + cups). Cover with lid and allow to barely simmer on low heat for 2 to 3 hours or until tender. Add water during cooking if necessary to keep the cubes covered. When beef is tender, shred with a potato masher (the old fashioned hand held type) or a pair of forks. Season with salt & pepper. Add more beef broth or water as necessary. Use a pair of tongs for serving.

Serve on slider buns or good sandwich rolls. Top with Cole Slaw if desired.