This weekend, I was so happy to attend Wyebrook Farm's Steer Roast. Wyebrook Farm is located off of the picturesque and winding Route 82 in Chester County, Pennsylvania.
It was so good to get out of the busy city, and head out home for a beautiful autumn day full of delicious beef.
For those of you who are unfamiliar with Wyebrook Farm, allow yourself to become acquainted. It is well worth the learning. At the crossroads of progressive and old-fashioned farming, Wyebrook Farm provides the consumer a great alternative to purchasing meats by skipping the grocery store. Huh, that's odd. But, wait, isn't that what my grandparents did? Yeup! This is a farm that is doing something in this time that seems so extraordinary, yet in the broader scope of time, they are doing what always was done! In 2012, they will be having a market open on their premises! Very cool stuff!!
Oh, and did I mention they produce the healthiest of meats by skipping artificial fertilizers, herbicides, pesticides, hormones, and/or antibiotics. Amazing.
What would a steer roast be without some good eats?
They served small sliders and apple cider cabbage, both of which were out of this world. I was so excited about eating the cabbage side dish (perfect for Thanksgiving, ahem, ahem), that I went home and instantly tried to recreate it!
Here are some photos of the day (scroll down below for the cabbage recipe!):
Inspired by: Wyebrook Farm Steer Roast
Yields: 6 to 8 servings
1/2 of a head of savoy cabbage, chopped
1/3 cup apple cider
1 TBS apple cider vinegar
1 TBS butter
1. In a medium sized pot, melt the butter over medium heat. Add the cabbage and cook until softened (approximately 4 to 5 minutes).
2. Add the cider and vinegar, stirring until well combined (approximately 3 minutes).
3. Reduce heat to low and cook until the juices reduce or about 10 minutes, stirring to make sure the cabbage does not over brown.