Here’s one of our new favorites, the rub permeates the entire roast and it is both tender and delicious! Simple ingredients and a slab of steak, what more could you want. Check out the recipe here
Oxbow Recipes
Grilled Flatiron Steaks with Little Italy Relish
One of our favorite and least known cuts is the Flatiron Steak. This cut comes from the front shoulder which mostly consists of tougher meat and is usually slow cooked to make it tender. The Flatiron is unique to the front shoulder in that it is surprisingly tender and makes a phenominal steak. The flavor of these ...
One of our favorite and least known cuts is the Flatiron Steak. This cut comes from the front shoulder which mostly consists of tougher meat and is usually slow cooked to make it tender. The Flatiron is unique to the front shoulder in that it is surprisingly tender and makes a phenominal steak. The flavor of these steaks is amazing and, in our opinion, has a more complex flavor than a rib-eye. The only negative about the Flatiron is there is a very limited amount…only 4 per cow!
Now to the recipe:
Relish –
- 1 cup finely diced roasted red bell peppers (to roast: cover with olive oil and grill until tender)
- 1 cup finely diced ripe tomatoes
- 1/2 cup pitted green olives, quartered lengthwise
- 1/2 cup pitted black olives, quartered lengthwise
- 1/2 cup finely diced celery, preferably from the tender inside stalks
- 1/4 cup extra virgin olive oil
- 2 tablespoons roughly chopped fresh Italian parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon minces garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
To make the relish: In a medium bowl, mix the relish ingredients. Set aside at room temperature for 2 hours before serving to release juices and blend in flavors.
Gilling the Flatirons – 
- 2 Flatiron steaks
- Extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lighlty brush the steaks with oil and season. Grill the steaks over Direct High heat to seal-in the moisture and cook until your desired doneness, turning only once. If you overcook these thin steaks, they will be tougher, so we always err on the side of rare. For medium-rare, 4-6 minutes can put you in the ball-park. Remove from the grill and let rest 2 to 3 minutes. Cut ACROSS the grain into 1/2 inch or thinner slices and serve warm with the relish generously spooned over the top.
If anticipating leftovers, we make sure and have a baguette on hand. We slice the baguette and add the meat and relish between slices, making wonderful little sandwiches! (That is, if you have any leftovers!)
This recipe is from Weber’s Real Grilling by Jamie Purviance.
Beef Bourguignon
This recipe takes some planning, but is not complicated. You just need to be thinking a few days ahead as you need to marinate the Oxbow beef for 1 to 2 days ahead of time and when you do cook it, it is a long slow cook, 2 to 3 hours. It is way worth the planning and waiting! This recipe serves 6 to 8 and here are the ingredients.
The first challenge with cooking this dish is being able to pronounce the name correctly. Here is a link describing how to say Bourguignon correctly.
This delicious dish takes some planning, but the recipe is not complicated. You just need to be thinking a few days ahead in order to marinate the Oxbow beef for 1 to 2 days, and then when you do cook it, it is a long slow cook taking 2 to 3 hours. Let us assure you, it is definitely worth the planning and waiting! This recipe serves 6 to 8, and here are the ingredients:
- 4 pounds of Oxbow grass-finished sirloin, brisket,
tri-tip, or trimmed chuck roast, cut into 1 1/2-inch cubes - 4 cups fruity red wine (Merlot, Bourgogne), which equals one bottle
- 2 bay leaves
- 3 tablespoons thyme
- 3 tablespoons freshly ground black pepper, divided
- 1 pound bacon chopped
- 1 pound pearl onions or 1 large Vidalia onion, roughly chopped
- 2 large carrots, cut into 1/2-inch slices
- 1/2 cup all-purpose flour
- 1 head (not clove) of fresh garlic, peeled and thinly sliced
- 2 tablespoons tomato paste
- 4 cups beef stock, plus more as needed
- 1 1/2 pounds small button mushrooms or larger mushrooms, halved
- 1/2 cup (1 stick) unsalted butter
- kosher salt
The marinade…
- Combine the wine, bay leaves, thyme, and one tablespoon of the pepper in a large resealable plastic bag, and then add your Oxbow beef cubes. Marinate this at least overnight, or up to 2 days.
2 days later…
- Remove the grass-finished Oxbow beef cubes from the marinade and make sure to save the marinade!
- Preheat the oven to 400 degrees.
- On your stovetop, heat a large pot or Dutch oven over medium heat and cook the bacon until just crispy, then remove and reserve it. Pour off all but a tablespoon of the grease and reserve it.
- Add the onions and carrots and cook until slightly softened, about 5 minutes. Remove from the pan and set aside.
- Using the additional bacon grease if needed, brown the Oxbow beef cubes in batches to sear on all sides, about 4 to 5 minutes per batch. Add enough bacon grease to keep them from sticking.
- Add the flour and garlic to the last batch of Oxbow beef and stir until light browned, about 2 minutes, then add the tomato paste, reserved marinade, and beef stock. Make sure to stir and scrape the bottom to release all of the crunchy little bits of beef stuck to the bottom of the pan.
- Return the Oxbow beef and about 1/3 of the sautéed vegetables to the pan.
- Place the pot, uncovered, in the oven for 1 hour, stirring occasionally and checking when the Oxbow beef begins to shred when pulled apart with two forks.
- When the beef can be pulled apart and shredded with two forks, stir in the rest of carrots and onions.
- Make sure to keep an eye on the liquid level and add more stock as needed. We never had to add any additional stock.
- After adding the carrots and onions, cook another 35-45 minutes, just so the vegetables soften, but do not melt into the stew.
- With about 15 minutes left in the cooking time, melt the butter in a pan and sauté the mushrooms.
- Just before serving, add the sautéed mushrooms and cooked bacon.
Oxbow Beef Bourguignon can be served as a stew, or accompanied by potatoes, egg noodles cooked al dente, or anything else you feel it will pair well with. Make sure to have some good, fresh bread to soak up the sauce.
This wonderful recipe is out of the awesome Montana cookbook, Open Range by Jay Bentley and Patrick Dillon. This cookbook was brought to our attention by one of our great customers Stewart Long. Thank you, Stewart, for directing us to this superb cookbook and for buying Oxbow beef!
Perfect Pot Roast
This is one of our favorite recipes, the “Perfect Pot Roast” from Ree Drummond, the Pioneer Woman. Wendy’s mom and sister introduced us to the Pioneer Woman cookbooks, and we have loved her recipes. This recipe is best with fresh rosemary and thyme as opposed to dried. It is also better with carrots and onions from ...
This is one of our favorite recipes, the “Perfect Pot Roast” from Ree Drummond, the Pioneer Woman. Wendy’s mom and sister introduced us to the Pioneer Woman cookbooks, and we have loved her recipes. This recipe is best with fresh rosemary and thyme as opposed to dried. It is also better with carrots and onions from the garden or farmer’s market. Those fresh and local carrots are sooo sweet! We cooked this the other night with an Oxbow chuck roast, and it was extremely tender and flavorful. In order to make a tender roast, remember you will need at least 3 hours of cook time. With roasts and brisket, low, slow, and longer cooking time is better!
- 2 or 3 tablespoons of olive oil
- Kosher salt
- Pepper
- One 3 to 5 pound Oxbow grass-finished chuck roast
- 2 onions
- 6 to 8 carrots
- 2 to 2 1/2 cups beef stock
- 3 or 4 fresh rosemary sprigs
- 2 or 3 fresh thyme sprigs
- Preheat the oven to 275 degrees.
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and let it get really hot. While it heats, prepare the other ingredients.
- Generously salt the chuck roast on both sides.
- Cut a couple of onions in half from root to tip. Then cut off the tops and bottoms and peel off the papery skin.
- When the pot is very hot, place the onions in the oil and brown on both sides, about a minute per side. Remove the onions to a plate.
- Next, thoroughly wash – but do not peel- the carrots. Cut them roughly into 2-inch sections.
- Throw the carrots into the same, very hot, pot. Toss them around until slightly brown, about a minute or so. The point here is to get a nice color started on the outside of the vegetables, not cook them.
- Remove the carrots from the pot and allow the pot to get really hot again. Add another tablespoon of oil to the pan.
- Place the Oxbow chuck roast in the pot and sear it, about a minute per side. Tongs works good for flipping the roast. Remove to a plate.
- With the burner on high, deglaze the pot by adding 1 cup of beef stock, whisking constantly. The point of deglazing is to loosen all the burned, flavorful bits from the bottom of the pot.
- When most of the bits are loosened, place the Oxbow grass-finished roast back in the pot, followed by the carrots and onions.
- Pour enough beef stock into the pot to cover the Oxbow roast halfway.
- Next, put in the fresh rosemary and thyme sprigs. The fresh herbs absolutely make this dish. Tuck them into the juice to ensure that the flavors are distributed throughout the pot.
- Now, cover the pot and Oxbow roast for 3 to 5 hours, depending on the size of the roast. For a 3-pound roast, allow for 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4 to 5 hour cooking time. Do not disrupt the Oxbow roast during the cooking process.
- When the cooking time is finished, check the roast for doneness; a fork should go in easily and the meat should be very tender! If not, continue cooking until it is.
- When done, remove the meat and slice against the grain. Place on a plate with vegetables and spoon plenty of pan juices over the top. You can also serve baked or mashed potatoes with this dish.
- ENJOY!
