The first thing to always remember with this beef is that it is very lean. It is always best to cook this beef at a lower temperature for a longer period of time.
If you need to cook the ground beef quicker than normal mix a little bit of extra virgin olive oil with the burger.
The best way we have found to cook our roast came off of advice from a long known expert in the field of Scottish Highland beef. Take the roast either frozen or partially frozen and place it into a slow cooker. Add water to the slow cooker almost to the top of the roast and then season to your desired taste. Cook the roast in the slow cooker on low for 8 to 10 hours and make sure you do not open the lid. Depending on the size of your roast and until it has completely separated from the bone, if it is a bone in roast. If there is no bone, you will see the meat start to flake apart, this is when you know it is done. Our chuck roast is 5 to 6 lbs and we cook it for about 9.5 hours.
We started our brisket by marinating it overnight in a seasoning marinade that we made up. Feel free to season it how you like but use our pointers for how we cooked it. We placed it in the smoker 6.5 hours on an open grate at 150 degrees. We actually used wood chips to smoke it for only the first two hours. After the 6.5 hours in the smoker we transferred the brisket into a metal pan, poured the remainder of the marinade over the top, covered it with tin foil and cooked it in the oven for an additional 4 hours at a temperature of 200 degrees. It was simply irresistible and very, very tender. The metal pan and tin foil is important because it collects steam and forces the moisture into the meat.
All of our beef recipes on this site is made with our very own ranch raised beef. Feel free to submit comments if you try our recipes and let us know what you think.
Chris' Beef Stroghanoff
2 lbs of Scottish Highland Gourmet Ground Beef
4 cans of Campbell's Low Sodium Cream of Mushroom Soup
1 Large Package of Egg Noodles
3/4 pint of Light Sour Cream
1/4 cup of Worchestershire Sauce
1/2 tsp. of Salt
1 tsp of Ground Black Pepper
1/2 TBSP of Garlic Powder
1. Brown ground beef with worchestershire sauce, salt, black pepper, & garlic powder while stirring frequently. Once the ground beef is browned, add the 4 cans of cream of mushroom soup, reduce heat to medium, stir frequently, and cook until bubbling.
2. Allow egg noodles to boil while browning the ground beef until tender. Drain the noodles in a strainer and return to pot.
3. Once the ground beef and cream of mushroom soup is bubbling, add to the pot with egg noodles. Add the sour cream and stir all until thoroughly mixed together and the sour cream as melted into the stroghanoff.
4. Serve and enjoy.
Chris' Pepper Steak
3 lbs of Scottish Highland Round Steak
2 TBSP of Extra Virgin Olive Oil
5 cloves of Minced Garlic
1/2 Medium Chopped Onion
1/2 cup Reduced Sodium Soy Sauce
2 tsp of Sugar
1 tsp of Salt
1 tsp of Ground Ginger
1/2 tsp of Ground Black Pepper
2 large Green Bell Peppers
1/4 cup of Cold Water
1 TBSP of Cornstarch
1. Set up your crock pot (slow cooker) and let it start heating up on low. Heat the olive oil over medium low heat and cut the round steak into 1/4 inch strips. Brown the round steak with the garlic. After the round steak and garlic has been browned transfer it to the crock pot without draining. Add the onion, soy sauce, sugar, salt, ginger, and black pepper. Cook on low for 6 hours.
2. After the 6 hours. Cut the green bell peppers into 1/4 inch strips and add to the crock pot. Cook on low for 1 hour.
3. After 1 hour, mix the cornstarch and water together then stir into the pepper steak in the crock pot. Cook on high for 15 minutes. Stir frequently until thicker. Serve over brown or white rice and enjoy.