Chapter 1 How Grass Becomes Beef
Chapter 3 How to Cook Like a Butcher
PART II: COOKING WITH GRASSFED BEEF
Whole-Wheat Hamburger Buns and Lardo Ketchup
Hamburger Steaks in Onion Cream Sauce
Miso-Glazed Meatloaf with Quick-Pickled Cucumber Salad
Variation: Gluten-free Meatloaf
Baby Meatballs in Tomato-Basil Sauce
Feta-Stuffed Sliders with Tahini-Yogurt Sauce
Variation: Spaghetti Squash Bolognese
Beef Ravioli with Sage Butter Sauce
Variation: Stuffed Zucchini Rounds
Chapter 5 Slow Simmered Feasts
Grassfed Pot Roast with Parsnips, Carrots, and Fingerlings
Rolled Cranberry-Glazed Beef Brisket with Braised Red Cabbage
Roast Beef Braised in Zinfandel with Winter Herbs and Potato Gnocchi
Tomato-Braised Beef Cheeks with Wilted Spinach and Oven Polenta
Cuban-Style Shredded Beef and Peppers (Ropa Vieja)
Boston Baked Beans with Brisket and Beet-Carrot Slaw
Basque Cutlets Baked in Red Pepper Sauce
Variation: Beef Tongue Fritters
Cowboy Coffee Beef Stew with Whole-Wheat Buttermilk Biscuits
Richard Olney’s Beef Bourguignon
Chickpea-Beef Tagine with Harissa
Variation: Chili Colorado Casserole
Rice Noodle Bowl with Lemongrass Beef
Jamaican Jerked Tri-Tip with Coconut-Scallion Rice
Turkish Yogurt Kebabs with Grilled Summer Vegetables
Tamarind Beef Satay with Indonesian Salad (Rujak)
Flying Greens with Beef in Oyster Sauce
Laotian Beef Salad with Sticky Rice
Dry-Fried Beef with Crispy Kohlrabi and Carrots
Tacos with Avocado-Tomatillo Salsa
Ethiopian Steak “Tartare” with Gingered Collard Greens
Thai Red Curry with Roasted Peanuts
Japanese Surf and Turf Stew (Nikujaga)
Roasted Tomatillo Posole with Cilantro Cream
Aromatic Eggplant-Beef Timbale
Grassfed Top Blade Steak with Arugula Salad and Scorched Croutons
Rib-Eye Steaks and Grilled Romaine with Hot Tomato Vinaigrette
Coriander-Rubbed Sirloin with Pita Bread Salad (Fattoush)
Tequila-Lime Skirt Steak Fajitas with Roasted Corn Salsa
T-bone Steak with Fennel-Radicchio Relish and Olive Oil Flatbreads
Variation: Olive Oil Breadsticks
Olive Oil-Poached Steaks with Thyme
Flank Steak Spirals with Spinach, Figs, and Fontina and Port Sauce
Variation: Braised Flank Steak
Chicken Fried Steak with Buttermilk Gravy
Steaks Smothered in Bacon-Stout Sauce
Bistro Steak with Herb Aïoli and Oven Steak Fries
Filet Mignon in Brandy Sauce with Mixed Mushroom Sauté
Martini Steak Sandwich with Green Olive Tapenade
Salt-Seared Steak with Chard-Gorgonzola Gratin
Grassfed 4-Bone Rib Roast on Hay and Herbs with Butternut Squash Bread Pudding
Porcini-Rubbed Tenderloin with Saba Sauce and Braised Lentils
Roast Beef Stuffed with Red Onions, Mushrooms, and Barley
Garlicky Roast Beef with Gravy and Yorkshire Pudding
Herbes de Provence Roast with Fig-Red Onion Marmalade
Variation: Roast Beef Bruschetta
Mojo Beef with Black Beans and Rice (Moros y Cristianos)
Coffee Bean-Chile Rubbed Sirloin Roast with Cowboy Beans
Smoked Brisket with Tangy Barbecue Sauce
Variation: 60-Minute Pressure Cooker Beef Stock
New England Simmered Supper with Whole-Grain Mustard
Creamy Wild Mushroom-Rice Soup
Brazilian Beef Shanks with Chorizo
White Truffle Risotto with Roasted Marrow Bones
Boneless Oxtail and Buckwheat Crêpe Purses with Chive-Horseradish Cream
Chapter 10 Simple Homemade Charcuterie
Grassfed Beef Terrine with Crackerbreads