C & C Highland Ranch - Scottish Highland Cattle
C & C Highland Ranch is proud to introduce you to our friend, Chef Liz. We are the sole provider for her beef needs and she has been grateful enough to share some of her best recipes with our friends and family of C & C Highland Ranch. If you are ever in St. Louis, you have to stop by and have a meal prepared by her at Tenacious Eats in the Grove. Take some time and read about Chef and try her mouth watering recipes with your favorite
C & C Highland Ranch, Natural Grass Fed Beef.
Chef Elizabeth Schuster
Elizabeth Schuster, whose father’s family owned a bakery, grew up amidst German-influenced cooks and bakers.
"Cooking has always been my family's answer to happiness, grieving, celebrating...there was ALWAYS a reason to cook and eat. Cooking has always been my therapy. My meditation. I feel lost when I'm not in the kitchen. It's so much easier for me to express myself through food, than talking."
Former Scottish Arms chef Liz Schuster has launched a new interactive dining venture, Tenacious Eats, which she says combines the “two art forms that I love:” food and film.
A food-themed film will be screened with four or five courses inspired by the movie prepared, plated and served by Schuster and her partner, Jake Alcorn.
All events will take place at Meyers Grove, a theater in The Grove neighborhood. “We’re cooking around you in a theater,” Schuster says, adding that the experience offers the smell, sound and taste of fine dining along with wine, cocktail and beer pairings.
Tenacious Eats for
C & C Highland Ranch
Dec 5, 2012
Recipes Utilizing C & C Highland Ranch Beef

“Moo-High Brisket”
  • 4lb C & C Highland Beef brisket
  • 1 lb onion small dice
  • ½ lb carrot peeled and small dice
  • ½ lb celery small dice
  • 6 fresh garlic cloves minced
  • 4 whole shallot minced
  • 8 dried bay leaves
  • 6 cloves
    • 1 cup olive oil (not extra virgin)
    • 1 cup honey
    • 4 cups red wine (Cabernet or Port)
    • 1 gallon C & C Highland Beef stock
    • ¼ cup Wurze sauce or Worcestershire
    • 2 cups water
    • Salt and pepper to taste
    Set oven to 250 degrees. Pat dry beef brisket. Make sure that brisket is thoroughly thawed and at room temperature first. After patting dry, generously sprinkle with salt and pepper. Place brisket to the side. 
    Add oil to roasting pan.
    Place roasting pan over high burners on stovetop. Heat oil till almost smoking. Add brisket to roasting pan and sear each side of brisket. (Hard sear, should be dark brown, not gray.) Do not repetitively turn brisket in pan. Each turn will toughen the meat.
    Remove brisket and place to the side. Keep heat on roasting pan high. Add honey until it bubbles. Then add red wine and carefully scrape any and all fond from pan.
    Add onion, carrot, celery, garlic and shallot. Cook ingredients until all vegetables have color.
    Turn heat off beneath roasting pan. Return brisket to roasting pan. Place it directly on top of vegetable base.
    Add bay leaves, cloves, Wurze, water, and beef stock.  Making sure that liquid completely covers brisket. If it is floating use another metal pan to weigh down the meat.
    Cover the roasting pan with foil, completely sealing the edges. Place roasting pan in oven for 3 ½ hours.
    Every animal is different, so there fore every cut of meat is different. Cooking times may vary. Brisket is done, when it is fork tender. (Meaning, knife will penetrate meat without resistance).
    Salisbury Steak
    • 4# C & C Highland Ground Beef
    • 1# Ground Black Peppercorn Bacon
    • 1 ea. Medium Yellow Onion Minced
    • 4 ea. Garlic Cloves Minced
    • 1 ea. Shallot Minced
    • 4 ea. C & C Highland Ranch Large Farm Fresh Eggs
    • ½ c. Panko
    • 2 oz. Wurze
    • 1 oz. Cholula
    • ½ tsp. Cumin
    • ½ tsp. Coriander
    • ¼ tsp. Cayenne Pepper
    • ¼ tsp White Pepper
    • ¼ tsp. Black Pepper
    • ¼ tsp. Coleman’s Dry Mustard
    • 1 tsp. Dark Chili Powder
    • 1 tsp Ancho Chili Powder
    • Salt and Pepper
    • 1 qt. Beef Stock
    Combine all ingredients in a mixing bowl and mix together with your hands.  Be sure to mix just until all ingredients ate incorporated.  DO NOT OVERMIX!!!
    Once mixed, separate into 4 oz. portions and form into flat ovals.  Salt and pepper to taste and refrigerate for a few minutes to rest.
    Put beef stock into a pot and reduce au sec.  It should coat the back of a spoon.  Once reduced season with salt and pepper to taste.
    Grill for about 2 to 3 minutes, turn Steak 90 degrees, cook another 2-3 minutes, flip and repeat process.  Once marked well on both sides remove from grill and spoon sauce over to serve.
    “Coo Mignon”
    • 1 C & C Highland Beef Tenderloin
    • 2 lbs beef suet (and or pork belly fat)
    • 2 lbs thick cut smoked and peppered bacon strips
    • 1 cup olive oil
    • Salt and pepper to taste
    • Necessary equipment
    • Larding needle
    • Toothpicks
    Begin by removing silver skin from tenderloin. Proceed to cut (against the grain of the meat) 8 oz filets. Set aside on a rack and refrigerate covered overnight.
    Cut beef suet into 1’ by 6 ‘ strips. You will need 8 strips per filet. Thread suet through the eye of larding needle; push through file with the grain.  Making sure to space out the suet. 
    Thoroughly salt and pepper each filet. Cut bacon strips to completely wrap around filet and overlap by 2 inches. Secure with toothpicks.
    Heat oil in pan, until almost smoking. Sear each filet meat side down, not bacon. Just enough to turn dark brown.  Remove from heat. Place filets on cooking sheet and finish in oven at 350 for 8 minutes for medium rare, and longer for more well cooked filet.
    “Beer Bottle Stew”
    • 5 lbs C & C Highland Beef stew meat
    • 1 lb hickory smoked bacon chopped small
    • 1 lb onion small diced
    • ½ lb carrot small diced
    • ½ lb celery small diced
    • 3 garlic cloves
    • ½ bunch flat leaf parsley minced
    • 1 lb Yukon or waxy potatoes
    • 1 cup barley  
    • 2 bay leaves
    • 1 can “Fire roasted tomatoes”
    • ½ cup olive oil
    • ½ cup of All Purpose Flour
    • 1 quart of beef stock
    • 6 cups of water
    • 1 small bottle Pick a Pepper Sauce
    • 1 40 oz can stag beer
    • Salt and pepper to taste
    In large pot, heat ½ oil, and add bacon. Render bacon until almost crisp. Remove bacon and set aside.
    In a bowl combine flour with a teaspoon salt and teaspoon freshly ground black pepper.
    Toss beef in seasoned flour. Shake off excess. Add remaining oil to pan and return to heat. Add stew meat and thoroughly sear each piece. Add bacon back once beef is dark brown. Remove all meat from pot and reserve to the side.
    Add onion, carrot, celery and garlic. Sauté until lightly brown. Add meat back to pot and add, beef stock, bay leaves, Pick a Pepper sauce, and water.
    Let mixture cook on burner for one hour on a low flame stirring every 10 minutes. 
    Add potatoes and tomatoes. Cook again for another hour on low flame making sure to stir every 10 minutes.
    Add beer, parsley and barley. Cover pot and let cook for an additional half hour till barley is soft.
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