sustainable-recipe

Local Beef Curry

Looking to make something warm and delicious this weekend?  We’ve got just the dish!  Jackson Hole Hereford Ranch provided us with a cut of local beef from their Summer CSA program.  We promise this will be a hit after the slopes!

Ingredients

  • 1 pound of chuck or pot roast, cut into cubes
  • a couple pinches of salt and pepper
  • 3 minced garlic cloves
  • 1 medium yellow onion, diced
  • 2 teaspoons grated fresh ginger
  • 2 (14 ounce) cans of coconut milk (I used Thai Kitchen brand)*
  • 2 tablespoons red curry paste (I used Thai Kitchen brand)
  • 1 teaspoon fish sauce
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 1 cup sliced mushrooms
  • 1 lemongrass stalk
  • 2 lime leaves
  • For garnish:
  • fresh sliced limes
  • chopped fresh cilantro
  • Brown or white basmati rice

Instructions

  1. If you are making rice, make that first.
  2. Place a wok or large sauté pan over medium heat. Add oil and beef. Sprinkle with salt and cook until seared and browned, about 3-4 minutes. Remove and set aside for later. With the hot pan, add garlic, yellow onion, and ginger, and sauté for about 1 minute.
  3. Next add 1 can of coconut milk (cream and water) along with red curry paste and fish sauce. Use a whisk to break up the curry paste and mix to combine. Then add pepper, broccoli, mushrooms, lemongrass, and lime leaves. Cover and let cook for 15 minutes or until broccoli is tender.
  4. Once the broccoli is fork tender, add seared beef back to the wok or pan along with the cream of the other can of coconut milk.* Cook for 2-3 more minutes to heat through.
  5. Remove lemongrass stalk and lime leaves. Garnish curry with fresh lime juice and cilantro and serve with rice.

Notes

*For the 2 cans of coconut milk, use 1 full can of coconut milk and for the second can, scoop out just the cream and leave behind the water. This will give you a super creamy curry!

Voila, a colorful dish with locally-raised sustainable beef.  Sign up for the CSA program or contact Nikki to purchase meats straight from the Ranch. Perfect for any Winter stew.

Nikki can be reached at nikki@jhherefordranch.com || 307.413.4321

If you are out on the town, stop by FIGS at the new Hotel Jackson, to taste their JH Hereford Ranch meat dishes!


Follow JH Hereford Ranch on INSTAGRAM || FACEBOOK

Earth Cafe: Inspired Sesame Salad
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    Ingredients: Carrots Tenderstem broccoli Red onion Cucumber Garlic  New potatoes Beetroot Spinach  Goats cheese  Olive oil Rosemary …and mixed nuts For the dressing all you’ll need is: Sesame oil  …and soy sauce (or tamari) Method Firstly: par boil New Potatoes, while that is going on, steam chopped Broccoli and Carrots, combine sesame oil and soy for your dressing.  Secondly: chop Cucumber,…

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True Food
Andrew Weil, M.D., Sam Fox & Michael Stebner
Genre: Special Diet
Price: $9.99
Publish Date: October 9, 2012

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil’s popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer’s markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.

True Food
Andrew Weil, M.D., Sam Fox & Michael Stebner
Genre: Special Diet
Price: $9.99
Publish Date: October 9, 2012

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil’s popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer’s markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.