Left Continue shopping
Your Order

You have no items in your cart

Don't forget to try our famous ground beef!
Add to cart by the pound.

Recipes & Tips / recipe

Honest Beef Cranberry Meatballs

Honest Beef Cranberry Meatballs

Honest Beef Cranberry Meatballs
Ingredients
  • 3lbs Dry-Aged Ground Beef
  • 1 cup finely chopped onion
  • 1 cup dried breadcrumbs
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 eggs, slightly beaten
  • 6 12oz bottles chili sauce
  • 4 16oz cans jellied cranberry sauce
  • Fresh cranberries for garnish (optional)
Directions
  1. Preheat oven to 375°F
  2. In a large bowl, combine beef, onion, breadcrumbs, salt, pepper and eggs. Mix well then shape into balls about an inch in diameter. Place them, evenly spaced, on a 15x10-inch baking sheet. Bake 25-30 minutes or until thoroughly cooked.
  3. While meatballs are baking, place chili sauce and cranberry sauce in a three-quart saucepan. Bring ingredients to a simmer and cook about five minutes, stirring often.
  4. When meatballs are finished baking, add them to the sauce, stirring to coat. Cook an additional five minutes, stirring occasionally.
  5. To garnish, thread one cranberry per toothpick and stick in a meatball. Repeat for all meatballs.
Hannah Raudsepp
Read more
Low & Slow Broccoli Beef

Low & Slow Broccoli Beef

Honest Beef Broccoli Beef Eye of Round Recipe

Let me tell you something about this recipe: you cannot mess it up. 

I tried. Not on purpose, of course, but when you host a party and forget about it, leaving it in the slow cooker for 12 hours instead of four, you kind of expect the worst when you remember you forgot it and sprint to its rescue. 

Instead, I found the eye of round pieces in a perfect fall-apart state. The broccoli had absorbed both the sweet and the savory, and the peppers were soft but in no way mushy.

Recipes with real, whole ingredients are often forgiving, and a trusty crock pot will never steer you wrong. As much as I love to eat, I sometimes am just not the best of cooks.

Needless to say, my husband is grateful for recipes like this. 

INGREDIENTS

  • 3lbs Eye of Round (steak or roast), cut into 1" chunks
  • 2 cups beef broth
  • 1.5 cup low sodium soy sauce
  • 2/3 cup brown sugar...or a little more ;)
  • 2 tablespoons sesame seeds
  • 2 tablespoons minced garlic
  • 1 teaspoon red chili flakes (optional)
  • 6 cups broccoli florets
  • 3 cups red pepper, diced into large pieces

INSTRUCTIONS

  1. Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame seeds, garlic, and chili flakes. Cover and cook on high for 4 hours or low 6 hours (as I mentioned above, it's perfectly okay to leave it for a couple extra hours).
  2. 20-25 minutes before serving, add broccoli and red peppers. Cover and allow to cook. 
  3. ENJOY!

 

Honest Beef Broccoli Beef Eye of Round Recipe
Hannah Raudsepp
Read more
Mock in the Crock

Mock in the Crock

Mock Tender steak comes from the Chuck primal of an animal, and is sometimes referred to as Chuck Tender or Scotch Tender. We chose "Mock" because it rhymes with "Crock," and there are 1,000 reasons we love crock pots. 

Just kidding. Mock Tender is the official name recognized by the USDA, and also how our butcher labels this cut, and whatever Dave says, goes. 

Hannah Raudsepp
Read more
Orange-Oregano Chimichurri Hanger Steak

Orange-Oregano Chimichurri Hanger Steak

We love the recipe's contrast of ultra-fresh and ultra-beefy. Traditional Argentinian Chimichurri on its own is fantastic, but mixing it with orange zest and orange juice takes it to an entirely new level - enough to enhance the experience of the hanger, but not so much that it overpowers an already-delicious cut.

Hannah Raudsepp
Read more
Easy Bourbon Eye of Round Steak

Easy Bourbon Eye of Round Steak

Paula Deen calls this "Party Eye of Round Steak," and you'll discover why once you give it a try. The marinade can be whipped up in under a minute flat, and after letting the steaks soak overnight, wrap them in bacon, and roast in the oven until they reach 145F, or to medium-rare. Simple, fast, and delicious! 
Hannah Raudsepp
Read more
The Right Way to Brisket

The Right Way to Brisket

Last weekend, Tim's Saturday was dedicated to hosting friends and smoking an Honest Beef Brisket, and we couldn't wait to extract every detail about the process. Folks, here you go! 

Tim thawed this 5lb beauty out for two full days prior to the big smoke (...)

Hannah Raudsepp
Read more
Slow Cooker Balsamic Shredded Chuck Roast

Slow Cooker Balsamic Shredded Chuck Roast

A high quality piece of meat slow cooking in your crock pot is definitely something to rush home to a the end of the day. A high quality piece of meat with a little dose of sweet? Better tell your S.O. to watch out - this is love. 
Hannah Raudsepp
Read more
Chuck Eye Steaks with Carmelized Onions

Chuck Eye Steaks with Carmelized Onions

Versatile and flavorful, the Chuck Eye leaves nothing to be desired.
Hannah Raudsepp
Read more
The Pioneer Woman on Round Steak

The Pioneer Woman on Round Steak

We'd like to be your ranchers - Honest Beef

Pinners: get a discount off of your first order! Use code: PINTEREST. 

We just launched our beef jerky, which made it's premier at the Boston Marathon.

Get a 2-pack for $24! Click here.

If there's one person who I wouldn't be scared to be deserted on an island with, it's Ree Drummond, The Pioneer Woman. She would unabashedly cook her way through that island and we would have fireside chats over a feast of a wild boar every evening until we were rescued. Or we wouldn't be rescued and Ree and I would just become BFFs for all of eternity. That would be fine, too.

So for recommended recipes for the trickier cuts, we feel 100% confident that Ree leads no cow astray. 

Round steak comes from the hind quarter of the animal (the 'Round,' no less), and appears very similar to other cuts that we might be tempted to throw on the grill. However, due to its very lean nature, it should not be prepared in the same manner as say, a strip steak. 

Ree recommends using a mallet to tenderize the round steaks before cooking, which we at Honest Beef have tried to make as easy as possible by having our butcher cut them very thin. 

Without further adieu,  we give you Ree's very own recipe for Fried Round Steak, originally published on her website, here

Fried Round Steak 

Honest Beef Round Steak Recipe - Pioneer Woman

Originally published on www.thepioneerwoman.com. Serves 6.

INGREDIENTS 

  • 3 pounds extra tenderized Round Steak ($3/steak)
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 3 teaspoons Ground Black Pepper, Or To Taste
  • Salt, For Seasoning Meat
  • 1/2 cup Canola Oil (more If Needed)
  • 2 Tablespoons Butter
Heat oil in a large skillet over medium heat.

Mix together flour, seasoned salt, and pepper.

Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.

Add butter to pan right before frying.

When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.

Remove to a paper towel-lined plate. Serve immediately.

YUM.

Check out our other recipes! 

 
Honest Beef Stroganoff  Honest Beef Game Day Barbacoa       Orange-Oregano Hanger Steak    Honest Beef Blueberry Stew
Pioneer Woman's Round Steak Recipe on Honest Beef

 

Hannah Raudsepp
Read more
Flank Steak at Full Potential

Flank Steak at Full Potential

This recipe by Nealey Dozier takes the flank steak to its fullest potential, combining the tangy cut with salty prosciutto and melted cheese. It can be done in the oven or on the grill, and recommends the use of a cast iron.
Hannah Raudsepp
Read more
Skirt Steak Secrets

Skirt Steak Secrets

The prized skirt steak comes from the diaphragm muscles of the animal, attached to the 6th through 12 ribs on the underside of the short plate subprimal. It's a long, thin cut of beef, and is often confused with its neighbor, the flank steak, but has an even more intense and beefy flavor.
Hannah Raudsepp
Read more
Meet The Tri-Tip

Meet The Tri-Tip

The Tri-Tip is a triangular cut of beef that comes from the bottom portion of the sirloin. It's latin name for this muscle is the tensor fasciae latae, or TFL. In relation to the human anatomy: if you run your hand down the outside of your legs from mid-gluteal to the outside of your knee, that's your tensor fasciae latae. TMI? Maybe.
Hannah Raudsepp
Read more