As a rancher and advocate for agriculture, I know first hand how beef has helped shape our lives. Raising our own Certified Hereford Beef on our ranch allows our family the benefit of taking part first hand in the daily process of knowing where our beef comes from.....aka 'ranching heritage'. Knowing beef producers from across our nation affirms our pride in the US beef product because we've also witnessed how when it comes to feeding the world as they do, both safety and a great tasting and lean beef product are paramount for these ranchers, their associations, and on the state and national levels.
This month for Sure Champ's Blog and my Recipes from the Ranch blog contribution I chose to showcase a few meals we prepare using left over CHB steak and brisket. These recipes are quick and easy to make. A little thinking ahead by grilling or smoking extra beef the weekend before makes these dinners come together in a snap allowing the cook (me) the ability to not spend all their time in the kitchen!
Sure Champ's Brisket Stew
The Ranch Kitchen's Brisket Fajitas
As the temperature warms finally here in Texas and spring begins to peak it's head out from behind the clouds, do your best to get out and grill! Make enough extra beef to help plan your week aheads meals. And all the while as you are planning ahead remembering that no one ever said cooking had to be hard! It's just takes a little planning ahead that will result later in some great meals with minimal effort and overall savings of your hard earned cash in the process!
And in closing from my favorite television commercial....Beef. It's what's for dinner!
Alise - The Ranch Kitchen