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Mar 10
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Curry’s Culinary Corner: St. Patrick’s Day Soup (the day after)

By | Angus Meats, Buy local, Events, Holidays, How to, News, Recipes | No Comments

Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?

First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.

So here’s what you do:

Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.

Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!

Feb 07
0

Ultimate party snack

By | Angus Meats, Buy local, Events, Family, Party food | No Comments

Baby Back Rib Basket

Baby back ribs are guaranteed to delight.   Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. Each baby back rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 1/2 to 2 pounds, which feeds about 2 people.

Baby back ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.  That being said, refer to the prep tip below and remove the membrane from the baby backs. Using your favorite spice rub, rub your ribs down good, place on sheet pan with liquid (water, apple cider vinegar, liquid smoke).  Place foil over sheet pan, place in 250 degree oven for 3 ½ to 4 hours or till the meat falls off the bone.  When the ribs are cooked, smoother with BBQ sauce, cut into individual ribs and place them in a basket lined with waxed paper liner.

Prep Tip: To remove the silvery membrane from a rack of ribs, slip a knife under the membrane and lift and slide it around to loosen. Using a paper towel, grab the loosened membrane and pull it off the rack.

I want my baby back baby back ribs!  Angus Meats has you covered with a special buy on baby back ribs from Carlton Farms located in Oregon’s Yamhill Valley.  Angus Brands item #42024 is a 20lb case filled with 1.5 to 2.0 pound ribs. Order today! 509-482-7033.

Feb 07
0

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

By | Angus Meats, Buy local, Events, Family, Holidays, News, Recipes, Retail | No Comments

It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Jan 20
0

It’s the little things

By | Angus Meats, Buy local, Events, Family, Holidays | No Comments

As 2017 begins it’s time to give a little love and well deserved recognition to one of our members of the Angus Brands family, Suzie Hiatt. 

Suzie is responsible for making our wonderful gift and donation baskets in a most creative, conscientious way on an extremely tight budget. She has a wonderful talent for blending colors with seasonal items, and puts her total self into each individual project.

Suzie also took over the Christmas “ball” from me by making the office and company events even better. She redecorates the front office in a festive way, including having Christmas stockings made for each employee with their names on them. She puts them up on the entry bulletin board where our “Secret Santa” (started by Suzie) can place surprise gifts. She also works with Jeff in arrangingthe Company Christmas Party Pot Luck Breakfast. Her spirit brightens up our customers, and everyone here at Angus. When things get a bit frustrating, we can always count on Suzie to pep us up.

Thank you, Suzie, for all the ‘little’ extras you do!

– Leslie Stachecki

 

Jul 25
0

Honoring our local heroes at our annual BBQ

By | Angus Meats, Bold Burger, Buy local, Events, News, Pub Patty, Spokane news | No Comments

On Friday, July 8th Angus Brands served lunch to thank our local heroes: Spokane Police Department, Spokane Valley Police Department, Washington State Patrol, Spokane County Sheriffs and the Spokane County Fire Department were invited. They were served a complimentary cheese burger, chips and drink. We had a blast supporting our community heroes. Can’t wait for next year!

Mar 08
0

Time for March Madness Snacks

By | Angus Meats, Bold Burger, Buy local, Events, Food Service, Holidays, News, Party food, Recipes, Retail | No Comments

Amp up your customers’ parties with some delicious snacks for March Madness fun.

 

Jerk Chicken Wing with Glazing Sauce
Comes as 4/5# competitively priced bags
Pre-seasoned and comes with Caribbean Jerk Glaze

 

Ground Chuck Sliders
Pre-formed 2oz patties
Just add cheese and a bun to get the party started

 

San Antonio Taco Meat
Pre-seasoned ground beef ready to cook
Top your nachos or fill your tacos, Ole!

To order, contact Angus Brands at 509-482-7033

 

 

 

 

Dec 08
0

Give your beef a kick

By | Angus Meats, Events, Food Service, Holidays, How to, News, Recipes, Retail | No Comments

Want more out of your beef dishes? Experiment with flavorful rubs and marinades to boost your customer’s experience.

Creole Rub
Makes 2 ½ cups
2 cups Creole mustard
1 cup minced onion
¼ cup minced garlic
3 tablespoons hot pepper sauce
½ cup dry Cajun seasoning blend

Combine all ingredients into a bowl and mix until well blended. Keep covered and refrigerated until ready to use. Spread on beef just before cooking or up to 5 hours in advance.

For more recipes like these, visit Beef Checkoff