Recipes

Here is a recipe for some amazing grass-fed Shredded Beef Tacos! John made these for our April farm gathering using a boneless Sirloin Tip Roast, and he knocked them out of the park! To take it a step even further, we topped them each with a pinch of organic cilantro, and homemade mozzarella cheese!

Impress your dinner guest with something that looks fancy and tastes delicious but is easy to make.

Schmaltz is rendered poultry fat, in this case made from chicken, while gribenes are its crispy, crackling-like byproduct that are the bits of fried skin. The key to this recipe is to go low and slow: You want the fat to cook gently and thoroughly so it renders completely without burning. Some would argue that the onion is mandatory and not optional, but if you plan to use the schmaltz for very delicate recipes, or sweet recipes (chilled schmaltz works wonderfully as the fat in pastry dough), feel free to leave it out. Your schmaltz won’t have as deep a flavor, but it will be more versatile. Schmaltz will last for at least a week in the refrigerator and up to six months in the freezer.