The Gennin family began selling Longhorn Beef at a local Farmer’s Market in Madison, Virginia, seven years ago. An idea generated by Laureen and George’s granddaughter, Sierra Fleming, has turned into a family business. A huge part of their business has relied on presenting the Longhorn meat to the public through taste testing.
“To help familiarize new customers to Longhorn meat, we grill sausages or meatballs and offer trays of samples on toothpicks for tastings to help introduce this new meat product,” Laureen says.
Educating customers about the health benefits of Longhorn meat is crucial, as is helping them understand the correct way of preparing the Beef. What better way than having Laureen Gennin, the entertainment guru, provide wonderful recipes. This month’s “Let Me Entertain You” focuses on ways of preparing Longhorn Beef that is sure to satisfy everyone’s taste buds.
Preheat oven to 350°F. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart, heavy ovenproof kettle over moderately high heat until hot but not smoking, and brown short ribs in batches (in a single layer without crowding). Transfer short ribs as browned with tongs to a large plate.
Pour off all but about 2 Tablespoons bacon fat remaining in kettle and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Add broth to vegetable mixture and bring to a boil, stirring.
Return ribs to kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven until tender, about two hours.
Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs.
Braised Beef Short Ribs Yield: Serves 6
5 pounds beef short ribs, cut into one-rib pieces if necessary
all-purpose flour seasoned with salt and pepper for dredging 1/4 cup rendered bacon fat 4 garlic cloves, chopped 6 small onions (about 1 pound total), unpeeled but chopped 6 carrots, sliced
1/2 teaspoon dried rosemary, crumbled 3 cups beef broth
Belgian Ale-Braised Brisket
Makes 8 servings
1 4-pound piece flat-cut beef brisket, untrimmed Kosher salt
1/4 cup Dijon mustard 1/4 cup (packed) dark brown sugar 1 Tablespoon grated peeled ginger 2 Tablespoons bacon fat or vegetable oil 2 medium yellow onions, thinly sliced 1/4 cup all-purpose flour 1 bay leaf
1 750-milliliter bottle Belgian-style triple ale 4 cups beef stock or low-sodium chicken broth
Season brisket with salt. Wrap tightly in plastic and chill at least eight hours. Let brisket sit at room temperature for one hour.
Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large, rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.
2017 APRIL i TEXAS LONGHORN JOURNAL 45
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