Beef Blurb

from 2022 July Shorthorn Country

Sales Calendar

Shelby Diehm

director of youth activities, director of marketing & communications

Eat More Beef

In this Shorthorn Country issue you can find a list of our breeders and members who sell Shorthorn beef. Currently, we have 77 operations from 25 states that market beef in different ways that best fit their program and herd of cattle. Some of these breeders sell sides of beef while some sell cuts of beef, some even have their own market. If you sell Shorthorn beef and you haven’t been added to the list, be sure to email me to join.

One of my favorite things to do is cook. I enjoy making up recipes or using my large collection of cookbooks to cook something new. Many times I am cooking for Seth and myself but I love cooking for a group. I thought since we were republishing the Shorthorn Beef Locally Raise listing again in this July issue, it would be fun to have a recipe to support those producers on the list. I may not have used Shorthorn beef, but I did use family raised beef for this recipe. Pull that beef out of your freezer or give someone on our list a call so you can eat some Shorthorn beef and try out these delicious, shredded beef tacos! This type of recipe you can adjust some to your taste. Make it spicier or change the toppings. It is up to you!

For this recipe I use an InstaPot, but I am sure you could also cook it in the CrockPot, just adjust your time. Thaw and cube your brisket or roast into two-inch cubes. Set your instapot to sauté and add half of the olive oil. After instapot has warmed, add half of your meat and season lightly with salt/ pepper. Cook until browned on all sides of meat. Repeat with second batch of meat. Remove meat and pour in orange juice, lime juice, beer/topo chico and all seasonings. I typically don’t measure my seasonings and “season with the heart” so adjust these as you see fit. Stir to scrape off any browned bits at bottom of pot. Add meat back to the instapot. Cook on high pressure for 1.25 hours. Let the pressure release naturally for 15 minutes. Remove beef from pressure cooker and shred. It will shred very easily! Return to pot to absorb some juices and cook on sauté setting for a few minutes. Remove meat onto a large sheet pan and spread evenly. Broil meat for 5-10 minutes, stirring a few times, until some of the meat gets crispy on the edges. Serve on warmed corn tortillas with onion, queso fresco, cilantro, and any other preferred toppings. Enjoy!=

Shredded Beef Tacos

Ingredients –1 Beef Brisket or Roast, cubed –3 tablespoons olive oil –3 morita chiles (dried, smoked red jalapenos) –1 cup fresh/bottled orange juice –1 Mexican beer or Topo Chico* –3 limes, juiced –2-3 cloves garlic, minced –2 teaspoon cumin –1 tablespoon chili powder –2 teaspoon onion powder –1 teaspoon salt –1 teaspoon pepper –¼ teaspoon cayenne pepper –1 teaspoon oregano

*Using Topo Chico or something similar keeps this meal Gluten-Free.

Cubed Beef Beef in Instapot