Written By Ulla on September 8, 2012
Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork. We offer pasture-raised meats free of antibiotics and artificial hormones. Our lamb and beef are raised and finished exclusively on grasses from our farm.Read More »
Turkey is a regal American bird that has a fascinating history. Like cows, turkeys are well-suited to the American environment. They are tough, intelligent and scrappy, which are all traits that serve farm animals well […]Read More »
Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving!Read More »
Delivery is most cost effective if we can organize a large group of orders together and we love working with buying groups. For example, Meatshare has been fabulous to us. We also take personal orders […]Read More »
I read somewhere that the Aztecs used duck fat as their primary cooking fat; they didn’t have olives or cow’s creamRead More »
Haying is central to Spring Lake Farm’s operation. In fact, we are experts at it.Read More »
Roasted Sirloin Tip Roast With Garlic and Thyme
An adventurous spirit is possibly the best ingredient when learning toRead More »
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My last recipe was a roasted fresh ham with cracklings. In hindsight maybe a roasted pork recipe during an unprecedented heat wave might seem bizarre but in the summer, we aren’t inside much. There is so much to do outside, so it’s not that uncommon for us to slow roast something, giving us time to work on other things. Here, instead of a slow braise I used the pressure cooker to minimize my time in the kitchen and it turned out fabulous! Ever since reading about Marc’s of No Recipes beef rendang I have been wanting to use his technique. It looks so incredible, but the idea of braising something for 4 hours in the summer didn’t quite work, hence the pressure cooker. It came out perfectly, and because we hadn’t had beef in so long, it was absolutely delicious.
I used our bull stew meat in this dish, but you could use chuck, boneless short ribs, or shank here. Our bull meat is lean and most rendang recipes call for fatty cuts but it turned out wonderfully! I also didn’t have access to many Thai ingredients, and I am on a budget so I used extra ginger for the galangal and lemon juice for the lemon grass.
Brown the beef in batches so that you get a real sear going
All the ingredients in the pressure cooker before I pressured it. Is that how you say it?
After it had been pressure cooked.
I placed it in a skillet, brought it to a boil lowered the temperature to low and simmered it for 30 minutes.
This is fifteen minutes in at a very, very low heat. It’s starting to thicken.
After thirty minutes. The liquid is all gone and the spicy paste clings to the tender meat.
Pressure Cooked Grassfed Beef Rendang
For the braise (in the pressure cooker)
12 inch skillet
Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving! We are excited to add chicken, duck and turkey to our offerings at the farm. It coincided with an important new finding that links an antibiotic resistant bladder infection with the overuse of antibiotics in agriculture. We are proud of the fact that we don’t rely on antibiotics and hope people support sustainable practices with their dollars.
It’s been said that bacon can convert vegetarians back to the omnivore camp but I would venture to say that a pork roast with cracklings is just as alluring. A proper pork roast with cracklings is a Danish classic, and as a kid it was my favorite meal hands down–we like to use the fresh ham because it’s filled with flavor. My mother made this last night after a day of picking currants, raspberries, blackberries and gooseberries. It was so good. It’s hard to describe in words the pleasure of a pork roast with cracklings. Like bacon, it’s one of life’s pleasures that is best left to the experience.