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Recipes for your West Wind Farm
Mountain Pastured Beef

Thank you to our West Wind Farm customers who have shared these beef recipe favorites !

For our new customers, a basic principle to keep in mind when cooking grass-finished beef is that since it contains so little fat, it cooks best when marinated and/or when cooked more slowly and with more liquid than grain-finished beef.  However, it may be cooked successfully by any method, including in a rotisserie.  See more detailed cooking tips. Bon appetit!

* Jamiaican-Style Kidney Stew
* Koseki Family Sukiyaki Party
* Pinenut Meatballs with Fresh Basil Tomato Sauce
* Chef Koseki's Chimichurri Sauce
* Helen's Stout Stew
* David's Grilled Flank Steak

* Helen's Steak Marinades
* Helen's Stir-Fry Beef and Asparagus
* Dixie’s Short Ribs and Red Beans
* Natalie’s Thai Lemon Beef Curry
* Skip’s Boiled Beef and Broth
* Margaret's Red-Stewed Beef Shortribs

Jamaican-Style Kidney Stew


1 lb kidney
1 medium yellow onion, sliced
1 medium tomato, coarsely chopped
2 garlic cloves, sliced or chopped
1 tsp dried crushed red pepper
½ green bell pepper, chopped
½-teaspoon browning sauce, any brand (optional)
1-cup hot water
Salt and thyme to taste
1 tbsp canola oil


  1. Cut kidney in small pieces then wash well and pat dry. Add dry ingredients to kidney and rub together very well. Let marinate in the refrigerator for about 1 hour or longer.
  2. Heat canola oil in frying pan and brown kidney until dark brow. Add hot water, tomato and onion to kidney, marinade seasonings, and browning sauce. Let simmer on low to medium heat covered for about 20 minutes or until the kidney is tender and the water cooks down to a gravy.
  3. Serve with rice or mashed potatoes.

Note: Diced potatoes and/or carrots are delicious with this dish as well.  Just add them in with the other ingredients and let simmer.

Koseki Family Sukiyaki Party


1 - 1.5 lbs. ribeye or loin, cut paper-thin
1 c canola oil
1 firm tofu block, cut in 6 pieces
½ Chinese cabbage, cut 2"x2"
1 bundle green onion, washed carefully and cut in half
1 daikon radish, cut in half-lengths and 1" thick
2 leeks, cut in 2" lengths
9 shiitake mushrooms, cut stem off
1 bunch enoki mushrooms, cut bottom of stem off
½ Chrysanthemum leaf or broccoli as substitute
Any of the following, to taste: zucchini, onion, mizuna, cauliflower, bell pepper, carrots, potatoes


Warishita sukiyaki sauce
(available at Oriental markets)
If not available, substitute:

1 c sweet mirin sake
1 c soy sauce

Bring both liquids to a boil in saucepan and skim off bubbles. Simmer until alcohol flavor has evaporated, 15-20 mins. Cool slightly. Use right away.

Special Equipment
Portable tabletop stove
Sukiyaki iron pan or 2-inch deep fry pan as substitute
Individual serving plates and chopsticks

Japanese traditionally prepare this dish to entertain in winter. We use special ingredients for sukiyaki, such as shirataki (yam noodles), nag negi (jumbo green onions), fu (wheat protein), and lightly beaten fresh egg. When ingredients are ready to eat, we dip them into a lighly beaten egg, then cool to avoid burning your mouth.

  1. Arrange the paper-thin sliced meat on a large plate.
  2. Arrange all vegetables and tofu on a second large plate.
  3. Set the sukiyaki pan or fry pan on the tabletop stove and preheat.
  4. Add vegetable oil and cook a few slices of beef quickly.
  5. Pour warishita sauce to cover the meat, bring to a boil.
  6. Add vegetables and tofu, braise until vegetables are cooked.
  7. Each vegetable and the meat cooks at a different rate, so avoid over-cooking by removing each item as it is done, eat it, and replace it with more ingredients.
  8. When sukiyaki sauce is reduced and salty, pour a little water and add new sauce.

A true story from Chef Atsuko Koseki

Japanese families like to cook sukiyaki with famous Kobe beef, which is flavorful and juicy, full of tasty fat, and very tender... My sister never smiles in front of the sukiyaki pan. She says, "The mixture of melted beef fat and sweet soy sauce is too much! The rich smell makes my stomach feel like it is already full. I try it, but I can't swallow it."

Well, we had healthy West Wind Farm grassfed beef that we had shipped in dry ice from Washington D.C. to Seattle. We made hamburger, Chinese meatballs, stew, curry, Japanese braised beef with soy bean. And my sister never complained. So I said, "Let's eat sukiyaki!"

My husband smiled, and my sister smiled wanly. When I prepared it, she tried a small bite. She ate another bite. She said nothing, but moved her chipsticks swiftly between the pan and her little mouth. I felt like I had won the lottery!

She asked me, "What's different? What's the secret? It's very good!"

But there is no secret. I'll tell you, it's the very healthy meat, Martha's West Wind Farm grassfed beef. It has lots of flavor and you have no heavy stomach after the meal!

Chef Koseki's Pinenut Meatballs with Fresh Basil Tomato Sauce


1½ lb. grassfed ground beef
¼-½ large yellow onion, finely chopped
6-8 basil leaves, finely chopped
½ c pinenuts
1 egg
4 Tbsp breadcrumbs
3 Tbsp milk
salt and pepper to taste

Sauce ingredients

4 cloves garlic, finely chopped
½ large yellow onion, finely chopped
1 tsp dried crushed red pepper
½ c olive oil
2 Tbsp tomato paste
2 c crushed tomato in thick sauce
8 large basil leaves, chopped


  1. Fry garlic and dried crushed red pepper in sauce pan. When garlic is golden brown, add yellow onion, then stir well until onion is golden brown.
  2. Add tomato paste and crushed tomato sauce, simmer 10-15 minutes.
  3. Add basil leaves and set sauce aside.
  4. Mix all the meatballs in a separate bowl and knead lightly until all the ingredients are well combined. Make into about twenty 1-in. meat balls.
  5. Carefully put the meatballs into the saucepan with the sauce and simmer 10-15 minutes. (If desired, can pre-fry meatballs until they are brown in ½ c canola oil.)
  6. Serve hot.

© Chef Koseki 2002

Chef Koseki's Chimichurri Sauce

Chimichurri is an Argentinian hot parsley sauce for grilled or roasted beef.* This makes a large batch.


1 cup garlic
3 bunches parsley (pref. Italian-type flat parsley)
1 bunch fresh oregano
2 Tbsp lemon zest
3 Tbsp crushed red pepper


3 Tbsp cumin powder
2 cups olive oil
1 cup red wine vinegar
2 Tbsp salt


  1. Puree all together in a food processor. Keep in the fridge for up to 2-3 weeks.
  2. Use the sauce to marinate any kind of beef parts overnight. Then grill or roast and serve with the sauce for each person to add as suits their tastes.

*Note that the Argentinian "chimichurri," which is a marinade and sauce for grilled meats, is not the same as the
Dominican "chimichurri," which is a spicey variation on the American hamburger.

© Chef Atsuko Koseki 15 April 2009

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Helen's Stout Stew

2 lbs stewing beef (1" cubes)
1 large onion, minced
5-6 carrots cut in 1" cubes
4-5 medium potatoes, quartered
salt, pepper, oregano, thyme to taste
6 oz. stout or dark beer
2 cans beef broth
(or 3 cups homemade beef broth)

In a fry pan or Dutch oven, gently brown stew beef in a little oil. Add onions and continue to cook 2-3 minutes more until they are slightly cooked. Add broth, spices, and stout. Bring to a boil then put in 350° oven to cook for about 1 hour. Add carrots and potatoes and cook for another 30-45 minutes until vegetables and meat pieces are tender.

David’s Grilled Flank Steak
(adapted from Lilly Trabucco)

1 flank steak (about 1.5 lbs.)
2 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. slivered/grated lemon rind (zest)
2 tsp. sesame oil
1 clove garlic, minced
1 tsp. coarsely ground black pepper
1 tsp. brown sugar

In a shallow bowl large enough to hold the steak, stir the marinade ingredients together.  Add the steak and turn it in the marinade; rub marinade into the surface.  Cover loosely and refrigerate overnight.  For better tenderness grill grass-fed beef over medium rather than high heat perhaps 5‑6 minutes, turning a few times. Slice the steak thinly on the diagonal and serve immediately.

Helen’s Assorted Marinades for Grilling Steaks

1. Caffeinated

1 Tbsp. coarse salt
¼ c peppercorns

¼ c coffee beans

Grind ingredients together & cake onto steak right before grilling (strange-sounding but tasty).

2. Tangy

2-3 Tbsp. Worcestershire sauce
½ can beer
Garlic powder or minced garlic, to taste

Marinade steaks 1 hour to overnight before grilling.

3. Oyster Sauce

¼ c soy sauce
1 tsp. Sesame oil
¼ c oyster sauce

Marinade steaks 1 hour to overnight before grilling.

Helen’s Stir Fry Beef and Asparagus

1½ lb. stew beef
1 bundle asparagus
½ white onion
2 cloves garlic
~1 tsp. cornstarch
1 Tbsp. sherry
4 Tbsp. + 3 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 Tbsp. sesame oil

Cut stew beef into 1-inch cubes and coat with cornstarch.  Add 4 Tbsp. soy sauce and the sherry.  Marinade at least 30 minutes.  Cut asparagus and onion into ¼-inch pieces and mince garlic roughly.  Heat vegetable oil in frying pan, brown beef cubes and remove from pan.  Add the sesame oil into pan, heat and cook the vegetables 2-3 minutes, add 3 Tbsp. soy sauce.  Sir in the beef.  Simmer 1-2 minutes, until sauce thickens.  Serve with steamed rice.

Dixie’s Short Ribs and Red Beans

About 2 lbs. short ribs
¾ c water
¼ c cider vinegar
3-4 Tbsp. Hoisin sauce
2-3 whole cloves garlic
1-2 tsp. ground coriander seed

Rinse ribs and place in a heavy kettle.  Pour the water, vinegar and seasoning over them.  Put lid on and cook over low heat until tender.  Add a can of cooked red beans to the pot and heat.

Natalie’s Thai Lemon Beef Curry
(adapted from 51 Hot Meals, by Sarah Edmonds)


1 lb. rump steak, trimmed, cut into 1"x 2" strips
2 Tbsp. vegetable oil
2 Tbsp. medium hot curry paste (Madras type)
2 bay leaves
1-2/3 c coconut milk
1 ¼ c beef stock
2 Tbsp. lemon juice

3 Tbsp. Thai fish sauce
1 Tbsp. sugar
¼ lb baby onions
whole½ lb new potatoes, halved
2/3 c unsalted, roasted peanuts, roughly chopped
¼ lb green beans, halved
1 red bell pepper, seeded and thinly sliced
Additional peanuts to garnish


  1. Heat oil in saucepan and heat curry paste over medium heat for 30 seconds. Sir in beef, cook for 2 minutes until brown and coated with spices. 
  2. Stir in the bay leaves, coconut milk, beef stock, lemon juice, fish sauce, and sugar, and barely bring to a boil, stirring. 
  3. Add onions and potatoes and return to boil, then reduce heat and simmer uncovered 5 minutes. 
  4. Stir in the chopped peanuts, beans and red pepper.  Simmer 10 more minutes or until beef and potatoes are tender. 
  5. Serve in a shallow bowl, garnished with extra peanuts if desired. 
  6. Good with Thai fried noodles or steamed rice.

Skip’s Boiled Beef and Broth
(adapted from Marcella Cucina, by Marcella Hazan)

There are two good things about making beef this way: (1) the slow cooking in abundant moisture produces a succulent end product with a delicate flavor (and it dresses up well);  (2) the broth made from boneless or semi boneless grass-fed beef has a distinctive delicateness and almost no fat. 


2-3 lbs. boneless or semi-boneless roast
1 medium peeled potato
1 whole ripe tomato (or only one canned whole tomato without juice)

1 medium carrot peeled
1 stalk celery with leaves
¼ sweet pepper wall (remove seeds)
½ banana (or other slightly hot) pepper, seeded (if slightly piquant, adds a nice edge to broth)
8 cups water


  1. Use a pot that is big enough to allow the beef to be covered with 2" of water at all times. 
  2. Put all vegetables and water in the pot and bring to a slow boil and cook for 10 minutes. 
  3. Add the meat, cover the pot, and turn up the heat to high to return it to a boil.  When the water begins to boil, adjust heat so that it simmers steadily and gently.  Be sure the pot is covered tightly.  You do not want to reduce the liquid.  Cook 1½ hours, then add 2 Tbsp. salt, and cook for another 1½ hours.
  4. Serve the meat while it is hot as a main course.

Store leftover broth and meat

  • Cut the cooked vegetables into small pieces, return to broth, and refrigerate.
  • Cut leftover meat into thin slices and lay in a flat refrigerator container, moistening each layer with some olive oil, lemon juice and a tiny amount of salt. Close the container tightly and refrigerate. 
  • Note: Be careful when cooling the broth. Put it into the refrigerator before it sets at room temperature for too long.  (Remember that beef broth is used by microbiologists to grow bacteria because it is so high in nutrients.) 

Leftover ideas

  • Thoroughly boil the broth before serving a second time.  For a delicious soup, cook about 8 oz of noodles separately according to label directions.  Bring the broth to a boil.  Add noodles to the broth just before serving.  Sprinkle the soup with a small amount of Parmesan cheese. 
  • Eat the marinated beef cold with potato salad

Margaret's Red-Stewed Beef Shortribs


2 lbs. beef short ribs, excess fat removed (any cut of meat is ok, with or without bones; if boneless, cut meat into desired piece size)
2½ Tbsp. oil
1 onion cut into 1¼  inch squares (can use green onion or shallots instead)
½ tsp. salt

Stewing sauce (see right)

Stewing sauce

¼ cup of soy sauce or Tamari
2/3 cup of rice wine, white wine, or sherry
1½ Tbsp. brown sugar
3-4 cloves of garlic, lightly pressed
2-3 dried or fresh chili peppers broken in half, seeds removed
1-2 star anise (available in Asian food stores)
½ cup of soup stock (beef or other)
1 tsp. dark sesame oil


1.      Heat the 2½ tablespoons of oil in a wok or other pan over high heat. Add the meat and salt; cook for 1½ minutes or until browned.  Add onion slices, stirring for one minute.

2.      Combine the ingredients for stewing sauce in a 3½  quart flame-proof casserole dish (if you will use the oven), or a 4 qt. sauce pan (if you plan to simmer on the stove).  Mix in the browned meat and onion.

3.      Bring the ingredients to a boil over high heat.  If using the stove top; cover, reduce heat to medium-low and simmer for 1½ hours.  If using the oven; cover casserole, remove from burner and place in a 350˚ degree oven for 2 - 2½ hours.

4.      Use a slotted spoon to remove the meat to a serving platter (I would also remove the star anise and possibly the peppers or even the crushed garlic and discard).

5.      Skim fat from stewing sauce if necessary or desired.  Can then thicken with cornstarch (maybe ¾ teaspoon of cornstarch mixed with 1 teaspoon of water; or use whatever thickening agent you are comfortable with) to make a gravy to serve over or with the meat.

This recipe will work for any red meat.  It is actually taken from a Chinese recipe for oxtails (thank you, Martin Yan).  Once you have tried this, feel free to experiment with the recipe and ingredients. You might vary the type of wine, or how much pepper, or try chopping garlic finely, instead of onion, etc.

West Wind Farm 

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