Meet the Meat 🥩

At the Chico Certified Farmer’s Market, we have many great vendors selling various locally made and grown items. One of those is meat! You can get fresh, local beef, ham, chicken, lamb, and more at our market. Often these vendors sell unique and hard-to-find cuts of meat, which are more than worth experimenting with in the kitchen. To that end, we’ve compiled a list of recipes that star cuts of meat you can get at the market. Try one out today!

Grilled Sirloin Cap (Picanha)

Ingredients:

• 2–3 lbs beef sirloin cap (picanha), fat cap intact
• 2 tablespoons coarse sea salt
• 1 tablespoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (optional)
• 2 sprigs fresh rosemary (optional)
• Chimichurri sauce or steak sauce (for serving)
• Grilled vegetables or roasted potatoes (optional)

1. Instructions:
2. Pat the sirloin cap dry with paper towels. Score the fat cap lightly in a crosshatch pattern without cutting into the meat.
3. Rub olive oil all over the meat. Combine salt, pepper, garlic, and smoked paprika (if using), and rub the mixture onto the meat.
4. (Optional) Cut the beef into 2-inch thick steaks, fold each into a crescent shape, and secure with skewers.
5. Preheat the grill to medium-high heat (around 400°F/200°C).
6. Place the meat fat-side down on the grill for 6–8 minutes to render fat and create a golden crust.
7. Flip and cook for another 6–8 minutes, or until the internal temperature reaches:
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C).
8. Remove the meat from the grill and let it rest for 10 minutes under a loose tent of foil.
9. Slice thinly against the grain and serve with chimichurri or your choice of sides.

 

Braised Lamb Shanks

 

Ingredients:

• 4 lamb shanks (about 1 lb each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef or chicken stock
• 1 can (14 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Mashed potatoes or crusty bread (for serving)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the lamb shanks generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned (about 8 minutes total). Remove and set aside.
4. In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
5. Add the garlic and tomato paste. Cook for 1–2 minutes until fragrant.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes to reduce slightly.
7. Add the stock, diced tomatoes, rosemary, thyme, and bay leaf. Stir to combine. Return the lamb shanks to the pot, ensuring they’re partially submerged in the liquid.
8. Cover the pot with a lid and transfer to the oven. Braise for 2–2.5 hours, turning the shanks halfway through until the meat is tender and falling off the bone.
9. Remove the pot from the oven. Skim off any excess fat and adjust the seasoning with salt and pepper if needed.
10. Serve the lamb shanks over mashed potatoes or with crusty bread, spooning the rich sauce over the top.

Grilled Skirt Steak with Chimichurri

 

Ingredients:

• 1.5 lbs skirt steak
• 2 tablespoons olive oil
• 2 teaspoons coarse salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional)

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro (optional), finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon red chili flakes
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Instructions:

1. Pat the skirt steak dry with paper towels and rub it with olive oil. Season generously with salt, pepper, and smoked paprika (if using). Let it sit at room temperature for 20–30 minutes.
2. Preheat your grill or grill pan to high heat.
3. While the grill heats, make the chimichurri sauce. Combine parsley, cilantro, garlic, chili flakes, olive oil, vinegar, and lemon juice in a bowl. Season with salt and pepper. Set aside.
4. Grill the skirt steak for 2–4 minutes per side, depending on thickness, for medium-rare (130–135°F internal temperature). Avoid overcooking as skirt steak can become tough.
5. Remove the steak from the grill and let it rest for 5 minutes.
6. Slice the steak thinly against the grain to ensure tenderness.
7. Serve topped with chimichurri sauce and your favorite sides, like roasted vegetables, grilled corn, or rice.

Sheep Sausage Skillet with Potatoes and Peppers

 

Ingredients:

• 1 lb sheep sausage (links or ground)
• 2 tablespoons olive oil
• 1 lb baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sheep sausage and cook until browned on all sides (about 6–8 minutes). If using ground sausage, crumble and cook until browned. Remove and set aside.
2. In the same skillet, add the remaining olive oil and the potatoes. Season with salt and pepper and cook over medium heat for 10 minutes, stirring occasionally, until golden and starting to soften.
3. Add the bell peppers, onion, and garlic to the skillet. Cook for 5–7 minutes until the vegetables are softened.
4. Stir in the smoked paprika and oregano, then return the sausage to the skillet. Mix everything together and cook for another 5 minutes, ensuring the sausage is cooked through and the flavors meld.
5. Adjust seasoning with salt and pepper as needed.
6. Garnish with fresh parsley and serve hot.

Pan-Seared Filet Mignon with Garlic Herb Butter

 

Ingredients:

• 2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme or rosemary

Instructions:

1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
2. Season both sides generously with salt and black pepper.
3. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat until shimmering.
4. Sear the steaks for 3–4 minutes on one side without moving them, until a deep golden crust forms. Flip and sear the other side for another 3–4 minutes.
5. Lower the heat to medium. Add the butter, garlic, and thyme or rosemary to the pan. Spoon the melted butter over the steaks for 1–2 minutes to baste them.
6. Check for doneness with an instant-read thermometer:
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
     Cook a little longer if needed.
7. Remove the steaks from the skillet and let them rest for 5–10 minutes on a cutting board, tented with foil.
8. Serve with the garlic herb butter spooned on top, alongside sides like mashed potatoes, roasted vegetables, or a fresh salad.

Whole Roasted Chicken with Garlic and Herbs

 

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 tablespoons olive oil or melted butter
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• 2–3 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 2–3 sprigs fresh parsley (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (optional)
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels, removing any excess moisture. This helps achieve crispy skin.
3. Rub the chicken all over with olive oil or melted butter.
4. Season the chicken generously with salt, black pepper, paprika, and garlic powder, including the cavity.
5. Stuff the cavity with the halved lemon, garlic, rosemary, thyme, and parsley.
6. Tie the legs together with kitchen twine and tuck the wings under the body to promote even cooking.
7. Place the chicken breast-side up on a roasting rack in a baking dish or oven-safe skillet.
8. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh (not touching the bone) reaches 165°F (74°C).
9. Baste the chicken with its juices halfway through cooking for extra moisture and flavor.
10. Remove the chicken from the oven and let it rest for 10–15 minutes before carving.

Braised Lamb Neck with Vegetables

 

Ingredients:

• 2–3 lbs lamb neck slices
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine (or beef stock if preferred)
• 2 cups beef or lamb stock
• 1 can (14 oz) diced tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Mashed potatoes, polenta, or crusty bread (for serving)

Instructions:

1. Preheat the oven to 325°F (160°C).
2. Season the lamb neck slices generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the lamb neck on both sides until browned (about 3–4 minutes per side). Remove and set aside.
4. In the same pot, sauté the onion, carrots, and celery for 5–7 minutes, until softened.
5. Add the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 3–4 minutes to reduce slightly.
7. Add the stock, diced tomatoes, rosemary, thyme, and bay leaf. Stir to combine. Return the lamb neck to the pot, ensuring it’s mostly submerged in the liquid.
8. Cover the pot with a lid and transfer to the oven. Braise for 2.5–3 hours, turning the meat occasionally, until it’s tender and falling off the bone.
9. Skim off excess fat from the surface of the sauce and adjust seasoning with salt and pepper.
10. Serve the braised lamb neck with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Beef Bone Broth

 

Ingredients:

• 4 lbs beef bones (marrow bones, knuckle bones, or a mix)
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, quartered
• 2 tablespoons apple cider vinegar (helps extract nutrients)
• 2 garlic cloves, smashed (optional)
• 2–3 sprigs fresh thyme or rosemary (optional)
• 1 bay leaf
• 10–12 cups water
• Salt and black pepper, to taste

Instructions:

1. Roast the Bones:
   • Preheat the oven to 425°F (220°C).
   • Arrange the beef bones on a baking sheet. Roast for 30–40 minutes until browned. This step adds depth to the flavor.
2. Prepare the Broth:
   • Place the roasted bones, carrots, celery, onion, and garlic (if using) in a large stockpot or slow cooker.
   • Add the apple cider vinegar, bay leaf, thyme, and rosemary.
3. Add Water:
   • Pour enough water to cover the bones and vegetables, leaving about 2 inches of space at the top.
4. Simmer:
   • Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first hour.
   • Simmer uncovered for 12–24 hours (the longer, the richer the flavor), adding water as needed to keep the bones submerged.
5. Strain the Broth:
   • Remove the bones and large vegetables with a slotted spoon. Strain the broth through a fine mesh sieve or cheesecloth into a clean container.
6. Season and Store:
   • Season the broth with salt and pepper to taste.
   • Let the broth cool, then store in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.

Uses:

• Sip as a warm, nutritious drink.
• Use as a base for soups, stews, or sauces.
• Enhance grains or vegetables by cooking them in the broth.

Roast Rack of Lamb with Herb Crust

 

Ingredients:

• 1 rack of lamb (8 bones, about 1.5–2 lbs)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 450°F (230°C).
2. Trim the lamb rack if necessary, removing any excess fat and silverskin. Season the lamb generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the lamb rack, fat side down, for 3-4 minutes until golden brown. Flip and sear the other side for an additional 2-3 minutes. Remove the lamb from the skillet and let it rest to cool slightly.
4. In a small bowl, combine the Dijon mustard, garlic, rosemary, thyme, breadcrumbs, and Parmesan cheese (if using). Coat the top side of the lamb rack with a thin layer of Dijon mustard. Then, press the breadcrumb mixture onto the mustard-coated side of the lamb to form a crust.
5. Place the lamb rack in a roasting pan, bone side down, with the herb-crusted side up. Roast in the preheated oven for 20-25 minutes for medium-rare (internal temperature of 130°F/54°C), or longer if you prefer it more done.
6. Remove the lamb from the oven and cover it loosely with foil. Let it rest for 10-15 minutes.
7. Slice between the bones into individual chops and serve.

 

Beef Stew with Chuck Roast

 

Ingredients:

• 2 lbs chuck roast, cut into 1.5-inch cubes
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 lb baby potatoes, halved or quartered
• 1 cup frozen peas (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Season the chuck roast cubes generously with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 5-6 minutes. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
4. Add the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
5. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
6. Add the beef broth, thyme, bay leaves, rosemary, and the seared beef. Stir to combine.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2–2.5 hours, until the meat is tender and the flavors have melded together.
8. Add the potatoes and continue simmering for an additional 30 minutes, or until the potatoes are tender.
9. Stir in the frozen peas (if using) and cook for another 5 minutes.
10. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.