Hemlock Highlands Recipes
Roast A-La Yummmm
By Geneva Armstrong
1 – Roast – 3lbs approx. (can cook 2 at a time also)
Rinse roast(s) while frozen
Make a paste with flour, olive oil, and your favorite seasonings.
Rub the paste on the roast
Seal in Foil and place in baking dish
Place in 250′ oven while still frozen and cook for 8 to 9 hours
Slice or pull apart and enjoy your Roast A-La Yummmm
Ale Braised Short Ribs
by Eric Stenberg
Serves 6
6 pounds Bone-in Short Ribs
Salt and Black Pepper
3 cups medium bodied Ale
3 large onions-medium diced
2 carrots-medium diced
3 large parsnips-medium diced
2 large rutabagas-medium diced
9 cloves garlic
� cup All Purpose Flour
4 cup low sodium beef broth
1 16oz. can organic roasted tomatoes
1� Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
3 Bay leaves
Start by seasoning each rib with salt and black pepper. Heat a cast iron skillet with canola oil until very hot. Place ribs in bone side up and sear until each rib is golden brown. Remove ribs from pan and let it cool for a couple of minutes. Place ribs into pan deep enough to submerge ribs. Meanwhile de-glaze your skillet with the beer. Pour de-glazing liquid and all other ingredients except flour over ribs. Cover pan with foil and place ribs into a 275 oven and cook ribs for several hours. To test doneness, place a knife into thickest part of the rib and twist. If knife twists easily then the ribs are done. Or use the old classic method – if they are starting to fall off the bone then you are ready. Strain liquid from ribs into a saucepan and bring back to a boil. Add flour, stirring constantly until thickened and the flour has cooked out. Season with salt and pepper and enjoy. Serve buttered noodles with this dish.
Live to be 100 Short Ribs
Serves 4
1 can Beef Broth (14 1/2 oz.)
1 c chopped onion
2 sweet potatoes, peeled, halved lengthwise and cut crosswise in half inch thick slices
8 oz. fresh baby carrots
2 medium parsnips-medium diced
4 meaty beef short ribs (about 2 lbs.)
1/4 tsp pepper
3 springs fresh dill
1 can (14 1/2 oz.) diced tomatoes in juice, not drained
Mix all ingredients except short ribs, pepper, dill and tomatoes. Top with short ribs, sprinkle with pepper, top with dill then the tomatoes. Cover and cook in crock pot for 7 to 9 hours or until ribs are very tender. Spoon fat off of surface . Serve in shallow soup plates, sprinkle with dill. To test doneness, place a knife into thickest part of the rib and twist. If knife twists easily then the ribs are done. Or use the old classic method – if they are starting to fall off the bone then you are ready.