Welcome to Jenner Family Beef where we specialize in bulk shares that fill your freezer.

Rancher's Insider Recipes

Dotty's Minestrone Soup

2 Jenner Family Beef Shanks or 1 Beef Oxtail

2 qts. water

Salt & pepper

1 15 oz. can beans (white, navy, or red)

1/4 cup dry lentils

1/2 cup rice

1 medium onion, chopped

1 or 2 cloves garlic, minced

2 - 3 carrots, finely chopped

3 potatoes, finely chopped

1 16 oz. can of Italian diced or chopped tomatoes

1 16 oz. beef broth (optional)

1 1/2 tsp. dried basil

1/2 tsp. dried oregano

pinch red pepper flakes OR

dash of hot sauce (optional)

1/2 cup chopped spinach or kale (fresh or frozen)

1 Tbsp. olive oil

Fresh Parmesan Cheese, grated

Early in the day—or the day before—put beef shanks, water, 1 tsp salt and 1 tsp. pepper into a large pot. Bring to a boil, then cover and lower to medium heat. Cook beef shanks until tender, about 2 hours.

Cool until layer of fat can be removed. Remove the bones and skim the fat. Save the broth. Pull meat apart and return to the liquid. Add the lentils, beans, rice, onion, carrots, potatoes, garlic, and salt and pepper to taste.

Cook another hour or longer, on medium low heat. Add the canned beef broth and more water (as needed). Add olive oil. Do not boil.

Stir in Italian tomatoes, basil, oregano, red pepper flakes (or hot sauce), spinach or kale, and salt and pepper. Cook for 20 - 30 minutes or until the greens are soft and soup is thoroughly hot.

Serve with freshly grated or shredded Parmesan cheese and crusty French bread.

Note: Pasta can be added in place of rice. This soup freezes nicely!

Tamale Pie

1 lb. Jenner Family Beef ground beef

1 medium Onion, chopped

1 or 2 cloves Garlic, minced

1 bell pepper, chopped

1 4 oz. can sliced Black Olives

1 tsp. each Chili Powder & Cumin

2 Eggs

Dash of hot sauce (optional)

Salt and pepper to taste

1 can (14.5 oz) chopped Tomatoes

Oil for cooking* (1 - 2 Tbsp)

For the cornmeal topping:

3/4 cup yellow Corn Meal

2 cups Cold Water

1 tsp. salt

1 Tbsp butter

Fresh Cheddar Cheese, grated

Sour cream (optional)

In a medium frypan, saute onion, bell pepper & garlic in oil. Add ground meat, hot sauce (if desired), chili powder, cumin, salt & pepper. Next add corn, olives, canned tomatoes and heat thoroughly. Let rest.

On low heat, in a saucepan, combine cornmeal, cold water and salt. Stir until thick then add butter. Cook until butter is thoroughly melted.

Beat eggs and add to meat mixture. Stir well. Pour into oiled casserole pan or cast iron skillet. Top with the cornmeal mixture. Place in the oven and bake at 350 degrees for 10 to 15 minutes.

Remove briefly and cover the corn-meal with freshly grated Cheddar cheese. Replace in oven & bake at 350 degrees oven for another 40 to 45 minutes or until thoroughly cooked.

Optional: Top with a bit of sour cream! Serves 6.

Beef Kabobs

2 lbs. Jenner Family Beef Stew or Kabob meat

1 can beef consomme or good beef broth

1/4 cup white wine, sweet or dry

1 1/2 Tbsp soy sauce (low salt if need be)

2 - 3 cloves garlic, finely chopped

1/4 tsp. onion powder

1/4 tsp. garlic pepper

1 Tbsp cornstarch

Salt (optional)

Pineapple, chunks

Green or red pepper, chunks

Onion, chunks

In medium-sized pot, combine consomme, wine, soy sauce, garlic, onion and garlic powders. Heat to boiling, then lower the temperature and simmer until slightly reduced.

Pour over meat in dish. Cover with lid or foil. Refrigerate for 2-8 hours.

To prepare:

Cut the veggies to equal the size of the beef cubes. Thread the beef cubes onto BBQ skewers, along with the chunks of green or red pepper, onion, and/or pineapple. Brush meat with sauce.

To BBQ or grill:

Place kabob skewers about 4" from heat. Brush with sauce. Turn. Brush again with sauce. Keep the heat as even as possible.

Serve with rice. Makes 8 servings.

Osso Buco

1 sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

Cheesecloth

2 - 3 Jenner Family Beef shanks, trimmed

Salt and ground black pepper

All purpose flour, for dredging

2 - 3 Tablespoons Olive oil

1 onion, diced

2 carrots, diced

1 Tablespoon tomato paste

1 cup dry white wine

2 - 3 cups chicken stock

3 Tablespoons fresh Italian parsley, chopped

1 Tablespoon lemon zest

Place rosemary, thyme, bay leaf into cheesecloth; secure with twine. This is your bouquet garni.

Pat shanks with paper towels to remove excess moisture. Dredge the shanks in flour, shaking off excess. Season with salt and pepper.

In a heavy Dutch oven, heat olive oil. Add shanks and brown on all sides. Remove browned shanks & reserve.

In the same pot, add onion, carrots; season with salt and pepper. Saute until soft, about 8 minutes. Add tomato paste & mix well. Return shanks to the pot and add white wine. Add the bouquet garni and 2 cups of chicken stock then bring to a boil.

Reduce heat to low; cover and simmer for 2 hours or until the meat falls off the bone. Check frequently. Add more stock as necessary.

Remove shanks & place on a serving platter. Discard bouquet garni then pour the sauce over the shanks. Garnish with chopped parsley and lemon zest.

Serve with Polenta or Pasta.