Beef Boy

It’s harvest time on our ranch.  The freezer is empty and it’s time to replenish our stock of custom-raised organic grass-fed beef.  Our steer “Beef Boy” is ready for processing and it’s a big job.  The men are rigging a gambrel and hoist that will lift 1000 pounds high enough to load into the back of a pickup truck. Then it’s off to a butcher shop for the cut and wrap.

Beef Boy is 2 years old and has lived a blessed life here, grazing on open range at our ranch.  We have lots of younger critters that need the precious green grass more than he does, and we don’t want him to be past his prime.    Thank you, Beef Boy, for your part in our family’s provision.

Our beef is processed into premium steaks and filets, with the balance done as stew chunks or ground beef for easy meal preparation.  Here’s a recipe given to me by a friend from Community Bible Study many years ago.  Christopher presented this recipe at a 4-H Favorite Foods Day and won a collection of nice prizes for the “Best Beef Recipe.”  Enjoy!

HAWAIIAN MEATBALLS

Meatballs

1-1/2 lbs. ground beef

½ cup chopped onion or ¼ c. dehydrated chopped onions

1-1/2 tsp. seasoned salt

1/8 tsp. black pepper

1 egg

2/3 cup saltine cracker crumbs

½ c. evaporated milk or cream

1)      Line a rimmed baking sheet with aluminum foil and lightly spray with pan spray.

2)      Mix ingredients in a large bowl.  Shape meat mixture into small balls of about 1 tablespoon each and place on sheet.  We like to use a portion scoop to make uniformly-sized meatballs.

3)      Bake at 350 degrees Fahrenheit until browned, approximately 30 minutes.

Hawaiian Sauce

2 large cans (20 oz. each) pineapple chunks in juice (drain, reserving juice)

2 cups reserved juice (water may be added to reach 2 cups total)

4 Tbsp. cornstarch

1 cup brown sugar

½ cup vinegar

1/3 cup soy sauce

1 bell pepper, seeded and chopped (optional)

1)      Whisk cornstarch with a small amount of the liquid in a large saucepan or dutch oven pot until smooth.

2)      Gradually whisk in remaining juice, then add brown sugar, vinegar, soy sauce, and bell pepper if used.  Cook over medium heat, stirring until boiling and thickened.

3)      Stir in pineapple chunks and cooked meatballs.

4)      Heat to boiling, lower heat, cover and simmer for about 20 minutes before serving.

This recipe is delicious served over rice or in a crock-pot for a potluck. 

Makes about 35 meatballs (8-10 servings)