Farm to Fork: Beef addthis
Farm to Fork: Beef
There’s a great variety of choices at the meat counter, and nowadays shoppers are often seeking to create tasty dishes from more economical cuts. Sharon Vaknin offers one unique combination of Asian and Latin American flavors. It’s one of several recipes she’s found that use less expensive cuts of beef to prepare tasty and unusual dishes.

Sweet And Spicy Asian Meatball Recipe
Sweet And Spicy Asian Meatball Recipe

1 lb ground beef
1/2 cup panko breadcrumbs (Asian style breadcrumbs)
1 egg
1 tbsp Sriracha (Asian Hot Sauce)
2 tbp soy sauce
2 green onions, minced
1 tbsp fresh ginger, minced
1 can pineapple chunks, juice reserved
1/4 cup soy sauce
Salt and Pepper to taste
2 tsp Sriracha (optional) (Asian Hot Sauce)

Pre-heat oven to 400-degrees.

In medium-sized mixing bowl, combine first eight ingredients. To avoid making tough meatballs, do not over-mix. Stop when all ingredients are just combined.

Using ½-ounce portions of mixture, roll meatballs and place in a mini muffin tin (only one per cup.) For an extra crunchy meatball, roll in panko breadcrumbs before placing in muffin tin.

Bake for 15-20 minutes, turning meatballs halfway through. After turning, place one pineapple chunk on top of each meatball. Return to oven and bake until meatballs are cooked through.

While the meatballs bake, prepare the dipping sauce. In a small saucepan, whisk ½ cup pineapple juice, ¼ cup soy sauce, and 2 tbsp sriracha. Bring to a bowl, then reduce to simmer and cook until sauce thickens to a syrup-like consistency.

Remove meatballs from oven and allow to rest for five minutes. Then, skewer meatballs with their accompanying pineapple chunks and place on serving dish. Serve with dipping sauce.

Beef Carnitas Recipe
Beef Carnitas Recipe
From our guest, Carina Bassin

1 package beef shanks, usually 1-2 pounds
1 onion, roughly chopped
5 cloves of garlic
4 tbsp canola oil
Liquid of your choice, (can be water, broth, wine, beer, salsa) just enough to cover

Place the onions and garlic cloves in the bottom of your slow cooker or pot for the stove. Put the shanks on top of the onions; add with liquid of your choice. Cover and simmer until meat falls apart when stabbed with a fork, about five hours.

Remove the meat from the liquid into a bowl and shred using two forks.

Heat oil in a pan on the stove, add meat to fry. Turn when meat starts to get crispy, about two minutes. Fry until meat is golden and slightly crispy. Serve warm as filling for tacos, burritos, nachos, or taco salad.

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Food Fact: Beef on the Table
Lots of folks love beef on their dinner tables. Americans consumed more than 26 billion pounds of beef in two thousand ten. And lots of American beef makes its way north, south, and west. Canada, Mexico, South Korea and Japan are big importers of American beef.

Winterport Farm
California Farm Bureau Federation
California Department of Food and Agriculture

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