Great steaks start with good beef. Hereford Beef from Evergreen is grain fed, all natural with no hormones, or steroids. Straight from our farm to your freezer, Enjoy lean and delicious beef with the added comfort of knowing its origin.
Evergreen Polled Herefords is a located in Old Town, Florida. On our farm, Evergreen, we raised registered polled Herefords. The white face of the Hereford is a recognized beef animal by producers of all breeds as well by the consumer. Herefords offer a tender and palatable product with a leaner meat with excellent marbeling that results in a delicious meal time after time.
Our beef is dry aged for a minimum of 21 days. Our animals enjoy a grain diet of soy hull pellets and corn gluten and free choice grass or hay (depending on the season) We supplement their diet with free choice mineral.
- The Master’s Flank Steak Recipe
This recipe comes from David Pickerell, master distiller at Maker’s Mark. Not surprisingly, it contains Maker’s Mark bourbon, but that’s not a problem in my book!
Place 1 Large Flank Steak in Large Ziplock bag and add enough Maker’s Mark™ to cover when laying on it’s side (about 2 cups). Add the remaining ingredients and mix well with your fingers. Marinate overnight, flipping the bag occasionally.
Grill to medium rare over charcoal.
Take remaining marinade and bring to a boil, cook well and season to taste (with more chili flake and Salt & Pepper). You can also add a little sugar and more Maker’s Mark™ . When you get it to how you like it, add cornstarch to thicken, simmer and constantly stir until you get the desired consistency you’d like.
To cut Flank steak, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. Serve with sauce.
- Slow Cooker Eye of Round
Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a crock pot with fantastic results, you can use blade roast in place of the eye of round, the gravy from this roast goes well with mashed potatoes. Remember, do not lift the lid of the crock pot while cooking, each time you do the heat is lost and you will need to cook it for a longer time.
Stir soups and broth together in slow cooker.
Sprinkle roast evenly on all sides with flour, salt and pepper. Brown in hot oil over medium high heat.
Transfer to slow cooker.
Cover and cook on LOW for 8 hours
Slice and serve with gravy and mashed potatoes
(cream of mushroom soup with roasted garlic optional)
- Classic Roast Beef
We typically use a round roast when making roast beef. You can also use a rump roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.
Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.
1 eye of round roast
1 1/2 tsp salt
1 teaspoon pepper
Let roast stand at room temperature for 45 minutes
Pre heat oven to 450 degrees.
Season roast with salt and pepper. Place fat side up ona rack in roasting pan.
Add 1/4 inch of water to bottom of pan.
Reduce oven temperature to 350 degrees; and bake on middle oven rack to 145 degrees or desired doneness. Remove from oven and let stand for 15 minutes before slicing
- Black Bean Soup
There’s nothing better than a hearty bowl of soup in the cold weather. With just a couple of ingredients this healthy black bean soup is packed with goodness and flavor.
Brown ground beef, and drain if necessary.
Add other ingredients; cook about 15 minutes.
- Steak Diane
This steak diane recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.
1 lb rib eye, tenderloin, sirloin, or cubed steak cut into 8 pieces
1/2 c sliced mushrooms
2 T minced onions
1 clove garlic, crushed
1/8 t salt
1 t lemon juice
1 t Worcestershire sauce
1/4 c butter or margerine
Melt butter in iron skillet. Cook and stir mushrooms, onions, garlic salt, lemon juice, and Worcestershire sauce until mushrooms are tender. Transfer to serving dish. Increase heat to medium high, add 2 T butter and cook meat to desired doneness. Layer steaks over mushroom sauce .