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Creekstone Farms Butcher Paper
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WE'RE RESTOCKING AS FAST AS WE CAN! - Thank You for your patience and support. Due to high demand for the holidays some of our products are temporarily out of stock. Rest assured our team is working diligently to replenish inventory as quickly as possible! We look forward to serving you soon. - Happy Holidays from Creekstone Farms

Recipes

Tomato-Basil Meatball Soup

Tomato-Basil Meatball Soup

Tired of spaghetti and meatballs? Mix it up a bit and try serving this satisfying soup.
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Waikiki Meat Balls

Waikiki Meat Balls

This dish is great for those cold winter days when you need something to remind you of beaches and sunshine. Just close your eyes and let the sweet heat of this dish help you forget the snow piling up outside your window.
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Basic Meatballs

Basic Meatballs

These are easy to make and very versatile – just add a sauce and some pasta and you are ready to go. Or use with our Waikiki Meatballs recipe or Tomato Basil Meatball soup recipe. Make some ahead and pop in the freezer to be ready for those days when you are pressed for time.
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Roast Beef Sandwiches

Roast Beef Sandwiches

Great for those days when things are going to get hectic. Put this in the slow cooker in the morning and it will be waiting for you when you come home.
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Shepherds Pie

Shepherds Pie

Once your family tries this dish, you’ll have a new favorite. We’ll never tell that you are using leftovers!
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Basic Beef Pot Roast

Basic Beef Pot Roast

This is a great basic recipe for a pot roast. You can add potatoes and vegetables for a one pot meal. Or make a big roast and save the extra for the Shepherd’s Pie recipe.
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Zinfandel Braised Creekstone Farms Short Ribs

Zinfandel Braised Creekstone Farms Short Ribs

Ingredients

For the meat:

  • 6 lb.        Beef short ribs, kosher cut (6 pieces approx. 2” X 6” X 2”)
  • 2 Tbsp.  Salt, kosher
  • 1 Tbsp   Pepper, black, ground
  • 2 Tbsp   Oil, canola

 

For the braising liquid:

  • ½ bottle (750ml) Wine, dry red zinfandel
  • 5 each   Garlic cloves
  • 6 each  Bay leaves
  • 2 cups   Onions, yellow, roughly  chopped
  • 1 cup     Celery, rough chop
  • 1 cup     Carrots, rough chop
  • 8 sprigs Thyme, fresh
  • 4 sprigs Rosemary, fresh
  • 1 Tbsp Peppercorns, black
  • 1 Quart tBeef stock or broth
  • 2 cups Blackberry puree

 

For the sauce:

  • ½ #Bacon, apple wood smoked, diced
  • ½ cup Onion, yellow, diced
  • 2 Tbsp Garlic, minced
  • 2 cups Ketchup
  • 2 cups Chile sauce, canned
  • ¼ cup Molasses, dark
  • ½ cup Sugar, light brown
  • ¼ cup Worchestershire sauce
  • 1 Teas. hot sauce
  • ¼ cup Lemon juice
  • 1 cup Blackberry puree
  •  Salt and pepper, to taste.

 


Instructions

Dry ribs with paper towel and season with salt and pepper.  Place Dutch oven over high heat and add oil.  When oil is hot add ribs and sear on all sides.   Discard excess oil .  Add all braising liquid ingredients .  Bring to simmer.  Cover and place in 350 degree F oven.  Cook for 3 hours.

Make the sauce: 

Cook bacon until crisp.  Add onions and cook until translucent.  Add garlic and all other sauce ingredients.  Simmer for 45 minutes.  Strain sauce and discard solids.  Reserve sauce.  After 3 hours, remove ribs from pan and reserve.  Strain braising liquid discarding all solids.  Place strained braising liquid in sauce pan over med high heat .  Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface.  When reduced, add to reserved sauce.

To serve:

Reheat ribs, and sauce separately

Place ribs on plate with mashed potatoes, sweet potatoes or other desired side item

Place rib on top and pour sauce over rib

Serve with full bodied red wine such as California Zinfandel or Cabernet Sauvignon

 

 

Yield: 6 hearty portions

Recipe courtesy of Chef Tim Williams of Dantanna’s Downtown and Dantann’s Surf and Turf in Atlanta.

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Braised Beef Tacos

Braised Beef Tacos

Serve these super tasty tacos to your family. Shredded round steak offers a change from the usual ground beef but is still full of flavor and nutrition.
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Hawaian Baked Beans and Beef

Definitely a kid pleaser, this recipe is quick and easy and chock full of flavor your family will crave.
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Taco Soup

Taco Soup

A South of the Border twist on chili, this quick and delicious soup is as easy to make as it is tasty to eat. Although rare, leftovers will thicken after a day in the fridge and can be served in taco shells for another easy meal!
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Short Ribs Braised with Autumn Vegetables

Short Ribs Braised with Autumn Vegetables

This recipe is loaded with the flavor of autumn, with gorgeous fall vegetables mixed with the rich flavor of Black Angus short ribs. It’s the perfect canvas of everything in season this winter.
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Braised Brisket Taco

Ingredients

  • 1 Creekstone Farms whole beef brisket
  • Olive oil
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons of your favorite dry rub
  • 2 large red onions, diced
  • 1 apple
  • 2-3 cloves garlic, minced
  • Red wine to cover (2-3 cups)

Instructions

Preheat the Braising pan to 350 degrees F.

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and dry rub seasoning.

Place the brisket in the pan and sear on both sides to form a nice golden brown crust. Remove brisket from pan and set aside.  Add onions and apple to pan, browning and then add the garlic and red wine.   Place the brisket back to the pot, cover and place in the oven for 3 hours or until the brisket is fork tender.

Taco fillings:

  • sliced avocado, or a simple guacamole
  • sliced red onions
  • fresh spinach 
  • raspberry-habanero sauce (a puree of habanero peppers, onions, garlic, kosher salt, and raspberry sauce)

Also served at Tacos and Tequila during the New York Food and Wine Festival 2011, this recipe is from Leo and Oliver Kremer from Dos Toros Tequiria in NYC.  Dos Toros Taqueria

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