Recipes

Beef Recipes

We’ll update this page occasionally with our current favorites.

You can also visit this great site for an exhaustive list of beef recipes that will be family favorites!

Birria Tacos

1- 104 Cattle Chuck Roast, trimmed
1/4 can chipotles in adobo
1 cup water
2 tsp vegetable base or bouillon
(Combine above ingredients on low in a slow cooker for 8 hours.)

Grated Oaxaca cheese
Corn tortillas
Oil for frying

Shred beef. Heat a skillet over medium high heat. Add a little oil (1/2 tsp or so). Spoon in a tablespoon of the broth from your slow cooker. Place tortilla in broth, add cheese and beef. Fold tortilla over and flip, cooking each side until golden brown. Serve with additional broth for dipping.

Slow Cooker Chili Recipe

Slow Cooker Chili

1 lb 104 Cattle Stew Meat
3 tbsp olive oil
3 tbsp flour
1 tbsp chili powder
1 tsp onion powder
2 tbsp tomato paste
2 tsp vegetable base
(Better Than Bouillen)
2 cups of water
Masa
1 tsp vinegar
salt and pepper to taste

In a slow cooker, place stew meat on low heat for the day (8 hours). Yes, just the meat. When you’re ready for dinner, combine oil and flour. Break up the stew meat, then add in oil/flour mix, chili powder, cumin, garlic, onion, and oregano. Add in tomato paste, vegetable base, and water and leave uncovered, allowing the chili to simmer and thicken. Mix up your favorite cornbread, throw in the oven. While it bakes, return to your chili. Add masa, sprinkled evenly over the top one tablespoon at a time, until the chili is thickened to your liking. Sprinkling keeps it from creating lumps. When ready to serve, add vinegar and serve with cornbread. Makes 2-3 large servings or 3-4 small servings. Optional toppings: grated cheese, sour cream, diced onions (green or yellow).

Slow Cooker Roast

104 Cattle Chuck Roast (about 3 lbs)
Coarse Kosher Salt (1 tsp)
Black Pepper (1/2 tsp)
Cream of Mushroom Soup (1 can)
Lipton Onion Soup Mix (2 packets)
Gluten Free Brown Gravy Mix (3-4 packets)
All-Purpose Flour (1/8 cup)
Water

Season roast with salt and pepper, place in the bottom of the slow cooker. In a bowl mix together the cream of mushroom , 1 packet of Lipton Onion Soup Mix, 2 packets of brown gravy mix, 1/8 cup of flour, and 3-4 tablespoons of water. Stir and blend well, then pour over the roast. Add just enough water to cover the entire roast. Let it cook on low in the slow cooker for about 8 hours or until done. About 6.5 to 7 hours into the cook, add another Lipton Onion Soup Mix and an additional brown gravy packet depending on the consistency of the gravy in the slow cooker. Don’t forget to add your potatoes and carrots if desired. (We love to serve with mashed potatoes and asparagus.)

Sous Vide Tenderloin

104 Cattle Whole Beef Tenderloin
(About 3-3.5lbs)
Salt and pepper
Your favorite steak seasoning
Gallon size Ziplock bag

Place your whole beef tenderloin in a Ziplock bag and liberally season with salt, pepper, steak seasoning, and any other dried or fresh herbs of your choice (garlic, rosemary, thyme). Seal the bag well by while pressing all the air out. Place sealed bag in water bath with sous vide set to 135 degrees for 2 hours and 15 minutes. This time is sufficient to cook the meat, but searing will add flavor. When sous vide is complete, place a cast iron skillet on the stovetop heating to scorching hot. Remove tenderloin, pat dry, and slice into filets. Sear in the smoking hot skillet. Flip once: 1-2 minutes per side for folks that enjoy a medium-rare steak OR up to 5 minutes per side for those that enjoy a medium to well-done steak.

Brazilian Style Beef Stroganoff

1 to 1.5 lbs 104 Cattle Sirloin Steak, cut into 1 inch cubes or strips
2 Tbsp olive oil
1 medium yellow onion, diced
8 oz white mushrooms, sliced

1 garlic clove, minced
3 Tbsp tomato paste

1/2 cup of water

1 can creme de leite or media crema, or 1 cup heavy cream
Salt and pepper to taste

Cooked white rice (to serve over)

While washing and cutting up your vegetables, let the steak come to room temperature. Cut up the steak, pat dry, then get your cast iron pan super hot. Add your olive oil and sear steak, remove from pan and set aside. To the same pan, on medium heat, add onions and mushrooms. Cook until onions are browned and mushrooms are soft. Add the steak back to the pan with the garlic. Cook a couple more minutes, then add the water and tomato paste. Cut the heat, then stir in the creme de leite. Taste the sauce, add salt and pepper to as desired. Serve over white rice.

Sirloin Tri-tip with Simple Chimichurri Sauce

1 package of 104 Cattle Tri-tip Steak, salted and peppered
1 bunch of cilantro
2-3 green onions
2 garlic cloves

1 tsp coarse salt
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper

1 tsp dried oregano

3 Tbsp red wine vinegar
1/4 cup of olive oil

Salt and pepper tri-tip steak; sear both sides on a hot cast iron skillet, then finish in pre-heated 400 degree oven about 8-10 minutes. After cooking, cut into slices, being careful to cut against the long grain on the tri-tip side. Chimichurri sauce can be quickly made with the cilantro, green onions, garlic cloves, coarse salt, crushed red pepper flakes, black pepper, dried oregano, red wine vinegar, and olive oil in a blender or food processor. Pulse until smooth. Serve over steak slices.

Chicken Fried Steaks

104 Cattle Tenderized Cutlets
All-purpose flour
Corn flakes
Saltine crackers

Tony’s creole seasoning
Oil
1-2 eggs

1-2 cups of milk

To prepare the batter, use food processor to chop up corn flakes and saltine crackers. Combine flour, corn flakes, and crackers in equal parts and season to taste with creole seasoning. Mix eggs and milk together well in another bowl. Roll cutlets in batter first, then roll in egg/milk mixture, and then back in batter. Ensure meat is coated well with batter. Place prepared meat on a cookie sheet that is lightly coated with oil, basically just enough to cover the bottom of the pan. Bake until done at 450 degrees, on the bottom rack of the oven. Flip steaks one time as the bottom gets crispy.

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